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Tomato Soup with Basil

Pikantne Soups Vegetarian Dishes Italian Cuisine 60 min Easy 15 wyświetleń ~17.43 PLN - (0)
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Description

Classic tomato soup with basil is a smooth, aromatic soup with an intense, slightly sweet-and-sour flavor and a fresh herbal aroma. In this version, we use fresh tomatoes, passata, and root vegetables, which provide a full taste and natural sweetness, while fresh basil adds a distinct, fresh note. The soup is served as an elegant appetizer at a New Year's Eve party (New Year's Eve 2025) or as a warming main dish with croutons and a spoonful of cream. Visually, the dish is bright red, smooth, with green basil leaves and crunchy golden croutons — appealing to both home tastes and guests.

Składniki (13)

Servings:
4
  • Fresh tomatoes 800 g
  • Tomato passata 200 g
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Garlic 2 ząbki
  • Olive oil 30 ml
  • Vegetable broth 1000 ml
  • Fresh basil 0.5 pęczek
  • sugar 10 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Bread croutons 50 g
💰 Szacowany koszt dania: ~17.43 PLN (4.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the tomatoes under cold water. In a pot, bring water to a boil (about 2 liters). With a sharp knife, make a small cross-shaped incision on the bottom of each tomato. Prepare a bowl with cold water and ice cubes (ice bath).

Ingredients: Fresh tomatoes
Use a large pot for blanching and a sharp knife. A small incision will make it easier to remove the skin later — do not cut too deep, a cut in the skin is enough.
2

Drop the tomatoes in batches into boiling water for 30-45 seconds, until the skin starts to peel away at the cut. Remove with a slotted spoon and immediately place in an ice bath to stop the cooking. Once cooled, peel off the skin and cut the tomatoes into quarters, removing the tough ends of the stems.

Ingredients: Fresh tomatoes
The blanching time should not exceed 60 seconds — the tomatoes should remain firm. Use kitchen gloves or tongs to remove them from the hot water.
3

Peel the onion and chop it into small cubes. Peel the carrot and grate it on a coarse grater or slice it thinly. Peel the garlic and chop it lightly.

Ingredients: Onion, Carrot, Garlic
Use a cutting board and a sharp knife. The onion should be cut evenly so that it caramelizes uniformly. If you don't like the strong smell of onion, chill it before chopping.

Cooking the soup

4

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 6-8 minutes, stirring every 30 seconds, until the onion becomes translucent and slightly golden. Add grated carrot and sauté for another 4 minutes. Finally, add garlic and sauté for 30-45 seconds, until fragrant (do not burn).

Ingredients: Olive oil, Onion, Carrot, Garlic
Use a large, heavy skillet or pot (diameter 24-26 cm) with a thick bottom. A wooden spoon is best for stirring. If the onion starts to burn, reduce the heat — the goal is to sauté, not to brown.
5

Add the chopped tomatoes and passata to the pot with the sautéed vegetables. Pour in the vegetable broth, mix well, bring to a boil over high heat, then reduce the heat to low/medium and cook for 20-25 minutes, partially covered. The soup should gently simmer; the tomatoes will break down and combine with the broth.

Ingredients: Fresh tomatoes, Tomato passata, Vegetable broth
Use a pot with a capacity of at least 2.5 liters. Cooking over too high heat will cause splattering and faster evaporation — we want 20-25 minutes of gentle simmering until the flavors meld.

Blending and seasoning

6

Turn off the heat. Strain the soup manually (optional) with a large spoon through a sieve into a large bowl to remove larger seeds and fibrous pieces, or use an immersion blender, blending the soup directly in the pot to a uniform, smooth consistency (blend for 1-2 minutes). If using a countertop blender, first let the soup cool slightly and blend in batches.

Ingredients: Fresh tomatoes, Tomato passata
Use an immersion blender, holding it vertically and moving it gently up and down. If you are blending hot soup in a countertop blender, slightly loosen the lid and cover it with a cloth — steam needs to escape to prevent a vacuum effect.
7

After blending, bring the soup back to a gentle boil for 2 minutes. Add sugar and salt, then taste and adjust with more salt and pepper if needed (add 1 g of salt/pepper at a time). Remove from heat and add chopped fresh basil — stir for 30 seconds to release the herb's aroma into the soup.

Ingredients: sugar, Salt, Black pepper, Fresh basil
Add salt gradually and taste the soup after each adjustment. Fresh basil loses its aroma with long cooking, so add it at the end just before serving.

Finishing and serving

8

If you want a creamy consistency, add 20-30 g of cream per 100 g of soup (optional) directly to the pot and stir over low heat for 1 minute. Pour the soup into warmed bowls, garnish with fresh basil leaves, and serve with croutons. Additionally, you can place a dollop of cream in the center of each serving.

Ingredients: 18% cream, Bread croutons, Fresh basil
For serving, use shallow soup bowls; serve immediately, as the soup tastes best fresh. If you are using cream, temper it first (add a few tablespoons of hot soup to the cream) to prevent it from curdling.

Final tips

9

Taste the soup again before serving and season if necessary. If the soup is too sour, add 5-10 g of sugar; if it's too thick, add 50-100 ml of broth or water. Chill any leftovers and store according to recommendations.

Ingredients: sugar, Vegetable broth, Salt
Taste the soup after each adjustment. A common mistake is adding too much salt at the beginning – it's better to season at the end after reducing the flavor.

Fun Fact

💡

Tomato soup has its roots in various cuisines around the world — from the Spanish cold soup gazpacho to the hot Italian passata. Basil was introduced to Italian cuisine in the Middle Ages and has long been associated with tomatoes as a classic pairing.

Best for

Sylwester 2025 kolacja wigilijna (opcja wegetariańska) przyjęcie dla gości

Tips

🍽️ Serving

Serve the soup very hot in warmed bowls, garnished with fresh basil and crispy croutons. For an elegant presentation, add a dollop of sour cream and a few basil leaves just before serving. You can also serve it with garlic croutons or grated Parmesan (optional).

🥡 Storage

Store in the refrigerator in an airtight container for 2-3 days. To cool the soup faster, pour it into smaller containers. Reheat over low heat, stirring, to a temperature of about 70-80°C. Freezing soup with cream is not recommended; if you freeze it, add the cream only after thawing.

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