TOMATO AND BASIL SOUP
Tomato and basil soup is utterly rich, warm, and comforting, perfect for any season. Freshness from diced tomatoes- Boosted by a flavourful mix of garlic and onion, a creamy blend of almond milk, and all the fragrance of fresh basil, this simple yet flavour-rich soup is excellent for a quick meal, either lunch or dinner. Tomato and basil soup is best if you want a nice, full spoonful of goodness with some crusty bread or even just by itself. Balancing the acidity of the tomatoes and giving it this subtle creaminess, it sure is a meal longed for by those yearning for healthiness as well as warmth.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Soup / Stew
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION / TECHNIQUES
Sauté, Simmer, One-Pot Wonders
OCCASION / HOLIDAY
Fall, Winter, Mother’s Day, Thanksgiving, Family Dinner, Valentine’s Day
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Gluten-Free, Low Fat, Quick & Easy, Healthy, Kid Friendly
DISH TYPE
Soup / Stew
INGREDIENTS
- 1 cup diced tomatoes (fresh or canned)
- ¼ onion, chopped
- 1 clove garlic, minced
- ½ cup vegetable broth
- ¼ cup almond milk
- 1 tbsp fresh basil, chopped
- ½ tbsp olive oil
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 120
- Protein: 2g
- Fat: 7g
- Carbohydrates: 12g
- Fibre: 3g
- Sodium: 250mg
PREPARATION OF TOMATO AND BASIL SOUP
- Sauté the onions: Put the olive oil on in a medium saucepan with medium-sized heat. Add chopped onions; sauté for 4-5 minutes, until they soften and become translucent.
- Add garlic and tomatoes: Add minced garlic and diced tomatoes to it and stir for another 2-3 minutes so that the flavours develop.
- Add broth and simmer: Add the vegetable broth. Bring everything to a simmer, then let it cook for 10 minutes so that all the flavours can blend.
- Stir in almond milk and basil: Stir in the almond milk and chopped basil at low heat. Simmer the soup for a further 2 minutes, heating through.
- Season and serve: Taste the soup, add salt and pepper if needed, and then serve hot with added basil or a few streaks of olive oil in your bowl.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- To make it really smooth, Use an immersion blender to puree the soup. Transfer it to a blender and Puree it before adding basil.
- Fresh basil is perfect in this recipe; otherwise, dried basil makes do. Whatever you have-make to taste.
- Roasting the tomatoes before adds a smokiness which enhances the sweetness of the soup.
VARIATIONS
- If you want it to be spicy, sprinkle a pinch of red pepper flakes.
- But if you wish for a creamier texture, you can substitute coconut milk instead with almond milk or just dairy-free cream.
- Add cooked quinoa or rice to the mixture to give it filling content.
- You can also add other vegetables like roasted red peppers and carrots, etc.
PREPPING AND STORAGE
- Fridge: Store any leftover tomato and basil soup in an airtight container for up to 3 days. Reheat it in the microwave or on the stovetop to serve.
- Freezing: This soup freezes nicely. Allow the soup to cool completely before placing it in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.