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Tomato and Basil Soup

Tomato and Basil Soup

This creamy tomato soup with its vibrant colour, originates in Tuscany. It is often served as a very thick almost stew-like soup,

bar Tomato and Basil Soup
although this version is lighter and made with Italian chopped tomatoes and passata.

Picture by Manju Malhi

Serves 4

3 tbsp olive oil
2 garlic cloves, roughly chopped
1 x 400g can of chopped tomatoes
250g passata
4 tbsp panko breadcrumbs
1 small handful fresh basil leaves, torn
500ml vegetable or chicken stock (can be made from a stock cube)
salt and freshly ground black pepper
4 basil leaves, for garnish (optional)


Heat the oil in a medium sized saucepan. Add the garlic and cook for 1 minute until the pieces are lightly browned. Then tip in the chopped tomatoes and cook gently for about 3 minutes, until soft. Then add the passata and simmer for another minute.
Remove from the heat and allow to cool slightly. Tip in the breadcrumbs, torn basil leaves and stock and transfer to a blender or food processor and process until smooth.
Return to the cleaned pan and heat through. Season to taste with the salt and pepper, garnish with the basil leaves, if using and serve.


This soup can be stored covered in the refrigerator for 3 days.

(c) 2012

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