Easy and Creamy Tomato Basil Soup (30 Minutes, Vegetarian)
- Updated on Jul 15, 2015
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When I told a friend recently that we were planning on making a tomato basil soup for our next recipe, she totally disagreed with it as an idea and claimed soup is only good for the winter.
This got me thinking on the subject, and I came to several conclusions.
Although I will agree that a tasty, hot soup is something special in the middle of a deep, cold winter – looking out at snow as you chow down for example – it’s also very much made for the summer.
Firstly, it’s an easy, light dish – so if you want something that fills you up without bloating then it’s perfect.
And as it’s quick to make it means you can spend more time enjoying yourself out of the kitchen and in the sun instead!
Secondly, if you’ve ever tried growing tomatoes or basil then you’ll know that summer is their ideal time!
The tomatoes are a deep, appealing red, bursting with flavour, and the basil leaves are thick and bushy, begging to be added to the pot.
The two even grow best when planted next to each other… so I think that says enough for the dish!
We found that you can alter this recipe in a variety of ways without compromising taste. First of all, a mix of tinned tomatoes with a few fresh tomatoes really saves time.
There’s less chopping to be done but you still get the flavour from the fresh tomatoes thrown in as well. You can even just use tinned tomatoes for really quick results.
Thirdly, Kat decided to try adding some Greek yogurt to make it more creamy – and this worked really well.
It makes it a little thicker and smoother (and also ups the protein content, something I’m very happy about).
To keep it vegan you could use almond milk instead, and swap the drop of honey for agave syrup.
If you have the time you can also make it purely with fresh tomatoes – this is great and a very useful way to use up a load of tomatoes if you have an abundance for any reason.
Also, from our own experience, when buying tomatoes look for a nice deep red colour with the tomatoes still attached to the vine for the freshest (and bestest) flavour!
And finally – a hand blender is an absolute beast in the prepping of soups. If you don’t have one yet, then you’ll find this one here will save you sooooo much time!
Health Benefits – Easy and Creamy Tomato Basil Soup
Basil is a firm favourite in this house – and not just for it’s great taste. The more you can chuck into a dish, the better.
It’s an anti inflammatory, has great antibacterial effects and contains magnesium which relaxes the muscles and blood vessels, allowing blood flow to improve (1).
Tomatoes are also an extreme carer of the heart. The high count of antioxidant nutrients make sure oxygen is efficiently carried throughout the body, as well as cutting down on clots and blockages.
They’re also great for bone strength and growth, and even have proven anti cancer benefits (2)!
If you’re plumping for the yogurt version then the added protein really brings it’s own qualities.
If you’ve been working out then the protein is essential for repairing and building muscle, as well as making sure muscle mass doesn’t drop, and helps to keep your immune system nice and strong. What’s not to like (3)?
Enjoy!
We want your opinion!
- Is soup only good in winter?
- What’s your favourite soup?
- Do you grow any veggies or herbs?
- If so, have you found any super effective growing combos?
Ingredients
- 3 cups vegetable broth
- 1 red onion
- 2 cans tomatoes, diced (1 can = 14oz)
- 2 cloves garlic
- 1 cup basil, fresh (1 cup = 1 good handful)
- 1 tbsp tomato paste
- 2 tsp honey
- 3.5 oz Greek yogurt
- Salt to taste
Optional
- 1 cup cheddar cheese (or hard cheese of choice)
- 1 tsp Tabasco sauce (or spicy sauce of choice)
- 4 slices wholegrain bread
Instructions
- Dice the onion and cook it on a medium heat in a big saucepan in olive oil for 5 minutes. Crush the garlic and add it to the onions and cook for 30 seconds.
- Then add the diced tomatoes and the broth and let it simmer.
- After 20 minutes wash and cut the basil and add it to the soup.
- Add the tomato paste, honey and Greek yogurt and blend it smoothly using a (Blending the soup is not crucial, but makes it look nicer).
- Add salt to taste and some optional grated hard cheese and extra basil leaves as garnish.
- If you like yours with an extra punch then add some spicy sauce of your choice!
- Optional: Serve with a slice of wholemeal toast.
- Bon Appetite!!
NOTES
Nutrition
Comments
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50 comments
Mate, you’ve made some egregious and exaggerated health claims here while citing some super-questionable sources. The recipe looks delicious but maybe you should stick to the cooking or perhaps research a little more. “whfoods.com” is not a reputable source, even though whoever runs that site cites research studies it takes their statements and conclusions grossly out of context and makes big exaggerations about the health benefits of these foods. Do you actually know what antioxidants are or do? They simply prevent oxidation by way of removing free radicals and the health benefits of high doses of antioxidants has been overstated (your immune system actually makes use of free radicals to fight pathogens). They do not aid oxygen’s passage around the body. Furthermore, the fact of the matter is a bowl of tomato soup isn’t going to do all that much for your health on its own when it’s not a part of a constant healthy diet, no matter how much basil and tomatoes you pack into it, lol.
Hey! Thanks for helping us out on the antioxidant thing and doubting the sources. We’ll deffo look into it. Unfortunately you also sound like a right tosser.
My husband and I have this same argument…he says soups and stews are for winter time only. He says “It’s too hot for soup.”
I think he’s FULL of it!!! Virtually every meal we eat is served hot!!! IMO soups are perfect for summer!!! My #1 argument is that they are stove top or crock pot, and therefore don’t require heating up the oven. (and house!!!!) Pretty sure I’m right!!!
I’d have to agree with you Mandy! Any time of year 🙂
hahahhaha, well I think your right too! I have to admit though lately I started cooking up more soups again 😉
(which doesn’t mean I don’t have soups during summer)
I made this soup yesterday. My wife and I really enjoyed; my 18 year old son, not so much. We will definitely make it again. Serving it over cornbread gave it a little extra weight and texture. I noticed that cooking the onions in olive oil is mentioned in the directions, but the olive oil is not mentioned in the ingredients list. I just made a eyeball call for about 1 tbl. I also assumed that 2 tins of chopped tomatoes is about 400g; seemed to work. And I added some extra yogurt to thicken it up just a bit.
Ah, that’s great to hear! Yep, we also used 400g tins, will add it to the recipe. I tried quite a few variations of the soup, but until now this one is my favourite. Will try some roasted tomato soups in the future, but unfortunately the take more than 30 minutes to make.
What a great recipe!!! Love that it is not from a can!!! All you need know is a grilled cheese sandwich and a rainy day 🙂
Very true! Thanks Heather 🙂
That looks so light and creamy, yum.
Thank you Sara, you definitely need to give this soup a try!
Tomato and basil is such a delicious combination, and I love that you’ve added Greek yogurt to this soup!
Thank you Kristine. They are indeed a delicious team and as Dave mentioned in the blog they grow well together and apparently the basil also keeps insects away from the tomatoes if you plant them next to each other 😉
Soup is perfect for the Winter here in Australia now so this recipe will definitely come in handy. Thanks!
Awww I love Australia!! Did Dave mention that we all met each other in this beautiful country around nine years ago?
I heard that in some parts of Australia you recently had blizzards for the first time in ages 😮 , is that anywhere near you Thalia?