Fresh Tomato and Basil Soup - Enjoy a bowl of this delicious Tomato and Basil Soup which uses fresh ingredients for the ultimate taste.
Tomato Basil Soup
For my birthday a friend took me to a lovely little Italian cafe, where they had the most delicious Tomato and Basil soup on the menu, which we both ordered for lunch.
It was so fresh and flavourful, that as soon as I got home I was determined to recreate all those amazing flavours.
Using Fresh Tomatoes
Sometimes we are tempted to just open and can and dump it in a saucepan when we want a quick meal on the table, and while this is definitely nothing wrong with that, for this soup I do recommend using fresh tomatoes, as you just will not get that same beautiful taste with canned.
I always have a few tomatoes plants in my garden and so this is the perfect soup to make with my last batch of fresh tomatoes for the year.
As well as using fresh tomatoes, I recommend making sure you use fresh basil instead of dried for that amazing basil taste in every mouthful.
Peeling Fresh Tomatoes
One of the things that puts many off using fresh tomatoes, is removing the skin. For some tomatoes I don't even bother, but when you do need to remove the skin, the easiest and quickest method, is using a serrated peeler like this Kuhn Serrated Peeler on Amazon.
If you do not own a serrated peeler, you can score the top of the tomatoes, blanch in some boiling hot water for about 30 seconds to a minute and it will soften the skin, making it easy to remove.
Best Type of Tomatoes to use for Soup
The best type of tomato is ones that are great for sauce and are meatier, like roma for example. Which is a Popular Italian tomatoes and the perfect choice for this Fresh Tomato and Basil Soup.
My neighbour who is Sicilian, buys big boxes of them at the end of their season to turn into jars and jars of sauce perfect for all kinds of thing from soup, to sauces, and bolognese.
However I have also made this with a variety of different fresh tomatoes, as I grow a few different varieties in my garden each year and that worked perfectly too. I even did a mixture of roma, cherry, grape and on the vine.
Blender for Soups
You don't need a fancy or expensive blender for this soup, just a stick blender will work perfectly if that's what you have. I like some chunks of fresh tomatoes and the onion/celery to remain in the soup, so I very roughly blend. But you can also blend it until completely smooth if that is how you prefer your soup.
Can I freeze this Tomato and Basil Soup?
You sure can, it's a great one for batch cooking, by doubling or tripling up the recipe to make a large amount, you can either freeze in one big container or freeze in smaller singler portion containers.
Just defrost and heat in a pan or the microwave.
Ideas for Leftovers?
Got some leftover soup and wondering what you can do with it? It's delicious over some cooked pasta with a little grated parmesan, you can even add in some protein like chicken or a low calorie sausage. So yummy!!!
More Soup Recipes
looking for some other delicious soup recipes? Check out these:
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- Syn Free Tuscan Chicken and White Bean Soup
- Curried Butternut Squash and Brown Rice Soup
- Syn Free Spicy Chicken and Vegetable Soup
- Syn Free Loaded Baked Potato Soup
Syn Free Instant Pot Turkey Taco Soup
- Spicy Roasted Parsnip and Sweet Potato Soup
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- Syn Free Spicy Carrot and Lentil Soup
- Easy Syn Free Chickpea and Tomato Soup
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- 1kg /2.25lbs of fresh ripe tomatoes (I used the roma variety, peeled and roughly chopped), but works well with a variety of types also.
- 4 shallots or one medium sized onion, finely chopped
- 2 medium stalks of celery, chopped
- 4 cloves of garlic crushed
- handful of basil, chopped (reserve some for garnish)
- 4.5 cups (1.1 litres) of vegetable stock
- 2 tablespoons of tomato paste
- ⅓ cup (80ml) of coconut milk (5 syns) (or can use whole milk)
- salt and black pepper to season
- 1 tablespoon of olive oil (6 syns)* - or use olive oil spray to reduce the syns here
- Heat the olive oil in a large pot over a medium heat
- Add the onion and celery and fry to soften.
- Add the garlic and tomatoes and continue to cook, until the tomatoes start to break down.
- Add the tomato stock, tomato paste and basil and stir well. Bring to a boil and then cover and simmer for approx 30 mins.
- Roughly blend with a stick blender (or can blend completely smooth if you prefer)
- Stir in the coconut milk and continue to simmer for another 5 mins.
- Taste and season as needed with salt and black pepper.
- Ladle into bowls and garnish with fresh chopped basil.
This recipe is gluten free, dairy free, vegan, paleo, Whole30, Slimming World and Weight Watchers friendly
- Slimming World - 2 syns per serving
- WW Green Smart Points – 2 syns per serving
- WW Blue Smart Points – 2 syns per serving
- WW Purple Smart Points - 2 per serving
- Vegan/Dairy Free - ensure you use coconut milk
- Gluten Free - use gluten free stock
SUITABLE FOR FREEZING - fully defrost and heat gently on stove or microwave until heated through before serving.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 100Total Fat 4.9gSaturated Fat 1.8gSodium 470mgCarbohydrates 14gFiber 3.4gSugar 3.1gProtein 2.2g
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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