Tomato soup with basil - recipe. Step-by-step recipe with photos and videos Tomato puree soup with basil recipe

Aromatic spices, garlic and fresh basil in the composition will give the dish a seductive aroma and taste, cream will make the texture smooth and silky, and the use of canned tomatoes will reduce cooking time and further simplify the whole process. Shall we begin?!

Prepare the ingredients according to the list.

Add 1-2 pinches of salt to the chopped onions and, stirring, fry until golden brown.

When the onion is browned, add finely chopped garlic and, stirring, fry for another 1-2 minutes.

Grind the tomatoes canned in their own juice in a blender until pureed. When choosing canned tomatoes for cooking, give preference to those that do not contain vinegar or contain it in minimal quantities.

Combine the resulting tomato puree with fried garlic and onions.

Add water, mix everything well and bring the mixture to a boil. When the mixture boils, add 1-2 pinches of sugar, a mixture of dried Italian herbs, ground black pepper and salt to taste. Mix everything well again.

Bring the mixture to a boil and simmer the soup over low heat for 15 minutes.

Then pour in the cream and add finely chopped basil.

Bring the soup to a boil again, reduce the heat to low and simmer the soup over low heat for another 3-5 minutes.

Turn off the heat and puree the soup with an immersion blender if desired.

Garnish the finished soup with a pinch of grated cheese and serve, complemented with croutons or crispbread. Tomato puree soup with basil is ready. Bon appetit.

Fans of tomatoes and dishes with them will certainly like this article. After all, now we will tell you recipes for cooking with basil. It turns out unusual, spicy and very tasty. Diversify your usual diet with this dish and your family will be pleasantly surprised.

Tomato soup with basil

Ingredients:

• canned peeled tomatoes – 450 g;
• onions – 3 pcs.;
• fresh tomatoes – 500 g;
• carrots – 2 pcs.;
• garlic – 4 cloves;
• dry basil – 1 tbsp. spoon;
• balsamic vinegar – 1 tbsp. spoon;
• peppercorns – 1 tbsp. spoon;
• sugar – 2 teaspoons;
• salt, ground black pepper;
• water – 1 liter;
• Refined sunflower oil – 40 ml;
• greens - 1 bunch.

Preparation

Peel the onion (1 pc.), peel the carrots, cut into pieces and place in a saucepan, pour in water, after boiling, add pepper and cook for 20 minutes, then add chopped herbs, boil for 5 minutes and turn off the heat. Strain the broth into another pan. Chop the remaining onion into cubes.

Pour vegetable oil into a frying pan, put the onion in it and fry until lightly browned. Add chopped garlic, basil, sugar, vinegar to it. Mix everything well and cook for 3 minutes, after which remove the pan from the heat. Wash the tomatoes, cut them into pieces, put them in a heat-resistant container and put them in the oven for 10 minutes. Bring the strained broth to a boil again, add fried onions and garlic to it and cook for 5 minutes. Now add the baked tomatoes, add pepper and salt to taste and cook for 5 minutes.

Tomato puree soup with basil

Ingredients:

• tomatoes – 750 g;
• chopped basil leaves - 0.5 cups;
• chopped onion – 0.5 cups;
• butter – 60 g;
• olive oil – 50 ml;
• heavy cream – 250 ml;
• water – 3 glasses;
• chicken broth in cubes – 1 pc.;
• fresh basil leaves – 8 pcs.;
• tomato paste – 70 g;
• salt pepper.

Preparation

Place the tomatoes in boiling water, peel off the skin and cut them into 4 parts. In a large saucepan, melt the butter, add olive oil, add the onion and simmer until done. Add tomatoes and chopped basil. Season with pepper and salt to taste. Pour in hot water with a bouillon cube dissolved in it, add tomato paste, reduce the heat to low and cook for 15 minutes. Using an immersion blender, turn everything into puree, bring to a boil again, reduce the heat to low and, stirring, pour in the cream. Remove the pan from the heat, pour the soup into bowls and place a fresh basil leaf in each bowl.

Tomato cream soup with basil

Ingredients:

• tomato juice – 4 glasses;
• tomatoes – 4 pcs.;
• fresh basil leaves – 14 pcs.;
• butter – 90 g;
• heavy cream – 200 ml;
• salt, pepper - to taste.

Preparation

Place tomato juice and tomatoes in a saucepan. Boil for half an hour over medium heat. Pour the tomato mixture into a food processor, add the basil leaves and turn it all into a puree. Pour everything into the pan again, pour in the cream, add butter, salt, pepper and heat until the butter dissolves. There is no need to boil the soup.

Tomato soup with basil and olives

Ingredients:

Preparation

Cut tomatoes, onions, peppers into cubes and place in a blender, add basil, olives, bread crumbs and olive oil. We turn the prepared ingredients into puree. Pour it into a saucepan, pour in 300 ml of water, add salt and boil for 10 minutes after boiling. Let cool. Form feta cheese into balls and place them in bowls with tomato basil soup.

Cold tomato soup is very nutritious and tasty! We present you a selection of classic cooking options.

• 700 g of meaty and juicy tomatoes;
• 300 g red bell pepper;
• 200 g cucumbers;
• 100 g red onion;
• juice of half a lemon;
• Tabasco sauce;
• 2 tbsp. olive oil;
• 2 cloves of garlic;
• 4 slices of yesterday's loaf;
• salt, pepper to taste.

It is better to use ground tomatoes for tomato soup. They have a more pronounced taste than greenhouse varieties. If there are no ground tomatoes, you can use cherry tomatoes. I used regular ground cream tomatoes in the recipe. They are quite tasty, juicy and meaty. First, we need to rinse all the tomatoes under running water and make pricks with a toothpick in several places. This will help you quickly remove the thick, tough skin from the tomatoes.

But in order for the skin to be easily removed, you first need to immerse all the tomatoes in a deep bowl and pour boiling water over them for 5 minutes.

Then rinse the tomatoes again under cold water. Now the skin comes off much easier.

We clean the bell pepper from seeds and cut out the stalk. Rinse under running water. Cut into fairly large pieces. We will put them in a blender.

We wash the cucumbers, peel them and chop them coarsely.

Remove the top layer of skin from the red onion. Cut one half of the onion into several large pieces for further processing in a blender. And we chop the second half very finely; we will sprinkle this onion on the soup for beauty. Cover the finely chopped onion with cling film and put it in the refrigerator.

Place all the chopped vegetables into the blender bowl. Squeeze 2 cloves of garlic here.

Grind in a blender until the consistency of puree soup.

To make the tomato soup more tender and to avoid tomato seeds and other poorly ground pieces, rub the soup through a sieve.

Now you need to add dressing to the soup. For it we will use a little Tabasco sauce, half a lemon, 2 tbsp. extra virgin olive oil, salt and pepper.

Add and mix.

Cover the soup with a lid and send it to steep in the refrigerator for 2 hours.

We will serve the soup with croutons or croutons - whichever you prefer. To prepare them, cut the loaf slices into small cubes.

Place in a heated frying pan and drizzle olive oil on top.

Place the frying pan over low heat and fry the croutons on all sides until golden brown. You can also dry them in the oven at a temperature of 100-120 degrees for about 20-30 minutes (in this case they also need to be stirred a couple of times).

Pour the finished cold tomato puree soup into bowls and sprinkle with finely chopped onion. Serve with croutons. A delicious, refreshing summer lunch is ready. Bon appetit!

Recipe 2, simple: tomato soup at home

Currently, there are a huge number of options for preparing this soup.

In Spain, the dish is prepared from a variety of ingredients.

Tomato soup prepared in Cordoba with corn flour and cream has a thick appearance, and in the winter season in Cadiz Gazpacho is served hot.

But bread, olive oil, salt and vinegar remain unchanged components of the dish, and with all the splendor of existing recipes, the cold version is considered a classic option.

• ripe juicy tomatoes - 15 pcs;
• cucumbers - 4 pcs;
• sweet pepper - 3 pcs;
• garlic - 4 large cloves;
• white stale bread (preferably bran) - 3-4 pieces;
• onion - 1 pc;
• olive oil - 125 ml;
• wine vinegar - 4 tbsp. l;
• salt - 1 tbsp. l;
• fresh parsley;
• tomato juice, dry red wine or cold water - to taste;
• Tabasco sauce.

Grind garlic and salt in a mortar. Add the bread, breaking the slices and, continuing to grind the contents, literally pour in the olive oil drop by drop. The mixture is stirred until smooth, covered and left for at least one and a half hours.

Finely chopped onion is placed in a bowl and poured with vinegar.

Having cut the tomatoes shallowly in a cross shape, immerse each fruit in boiling water for a minute and, transferring it to ice water, peel it.

Peeled tomatoes are cut into quarters and the seeds are removed.

Cucumbers are also peeled.

The pepper, greased with vegetable oil, is placed for 10-15 minutes in an oven preheated to 160 C. Then, after keeping them covered in a bowl for 10 minutes, the fruits are peeled and cored.

Chop the parsley leaves.

Vegetables are placed in a blender in small portions and, by mixing the previous and subsequent portions, turned into puree. Add onion with vinegar, garlic mass from a mortar, a couple of drops of Tabasco sauce.

Mix everything thoroughly and place in the refrigerator for 8 hours. During this time, the dish acquires a rich taste and thickness.

If desired, the soup can be diluted a little with tomato juice or cold water or dry red wine.

On hot days, add a few pieces of ice to the plate.

Recipe 3: Classic Tomato Cream Soup

People become familiar with soups in the form of puree or cream in early childhood. And then throughout life they periodically encounter these dishes. Cream soup is undeservedly forgotten by many people, but in vain. After all, such a first course will perfectly diversify the menu and will become indispensable in families with children and elderly people.

But the most important advantage of cream soup is that by grinding the ingredients, the dish acquires a completely different taste. In regular soup, cabbage, for example, and other vegetables do not look or taste as attractive. Therefore, this recipe for cream soup is dedicated to all gourmets, which is not only tasty, but also dietary. With this dish you will not gain extra pounds.

So, let's prepare tomato cream soup with cream. Tomatoes here decorate and add richness to the dish, and the soup also contains cream and other healthy ingredients.

• 1 liter of water,
• 1 bell pepper,
• 2 tomatoes
• 2 potatoes,
• 1 onion,
• 50 gr. any cabbage (Brussels sprouts, cabbage, broccoli......),
• 50 ml cream,
• yolk - 1 piece.

Put water on fire. Boil. Place potatoes into it, cut into cubes of any size.

Dice the onion and also place it in boiling water.

Continue cooking the soup by adding the chopped bell peppers to the vegetable broth.

Now that the potatoes and other vegetables are almost ready, add the shredded cabbage.

While the vegetables continue to cook, let's make a delicious dressing for the soup. Grate the tomatoes on a coarse grater without using the skin. Place in a frying pan and add chopped garlic. Fry this mass a little until a rich red color forms.

Season the soup with salt to taste.

The final touch in preparing the soup is the addition of an egg yolk combined with 50 ml of cream.

Beat and add the yolk-cream mixture to the soup. We wait for it to boil and turn off the fire.

All that remains is to let the soup cool a little so that you can use a blender to grind it later.

The soup can be pureed or creamed directly in the pan using the blender attachment.

Whisk the contents of the pan and our soup is ready.

You and your family will certainly enjoy this dish when paired with homemade bread.

Recipe 4: American tomato soup (step-by-step photos)

This soup is almost a national treasure of the States; it is even sold there in canned form. And it really is worth such attention: it can be served both hot and cold, its consistency resembles cream, and its taste... - you have to try it!

• Tomatoes - 8 pcs.
• Onion - 1 pc.
• Garlic - 3 teeth.
• Cream 20% - 1.5 tbsp.
• Butter 72.8% - 2 tbsp.
• Vegetable oil (raf.) - 1 tbsp.
• Drinking water - 1 tbsp.
• Dry aromatic herbs - 2 tsp.
• Russian cheese 50% – 200 grams
• Premium white loaf – 10 pieces.
• Fresh mint - 1 tbsp.
• Ground black pepper - 0.5 tsp.
• Ground red hot pepper - 0.5 tsp.

Cut the loaf or white bread into cubes and dry in a frying pan or oven.

Place the tomatoes in boiling water for a minute, then in cold water. Make a shallow cross-shaped cut on top of the tomato.

Remove the skin.

Finely chop.

Finely chop the onion.

Finely chop the garlic.

Grate the cheese on a coarse grater.

In a saucepan where the soup will be cooked in a mixture of butter and vegetable oil, fry the onion and garlic until transparent. Cook on low heat.

Add tomatoes, salt and pepper, add dry herbs and simmer until tender (about 15 minutes).

Then load the mixture into a blender and bring to a homogeneous consistency.

Pour the resulting liquid mass back into the pan. Dilute with cream and water (vegetable broth). Bring to a boil while stirring.

Taste and finally season to your taste with salt, sugar, spices.

Add the cheese and let it melt while stirring.

Pour the finished soup into bowls, sprinkle with crackers and herbs (mint leaves).

Recipe 5: Tomato puree soup with basil (step by step)

Tomato puree soup is made from tomatoes with the addition of basil and tomato paste.

• Canned tomatoes without skins - 1.75 cups
• Tomato paste - 1 tbsp. l.
• Basil, fresh leaves - ½ cup
• Extra virgin olive oil - 2 tbsp. l.
• Onion (chopped) - 1 pc.
• Vegetable broth - 1.25 cups
• Hot chili sauce - 1 tsp.
• Salt - to taste
• Ground black pepper - to taste
• Basil leaves for decoration

Heat olive oil in a large saucepan over medium heat, add onion and cook, stirring, until soft, about 4-5 minutes.

Place tomatoes with juice in a saucepan, pour in broth, chili sauce, tomato paste and basil.

Puree the tomato soup in a blender or food processor. Pour the pureed soup back into the pan. Place the pan over medium heat, bring to a boil, and add salt and pepper to the soup to taste. Remove the pan from the stove.

Serve the soup in portioned bowls, garnished with basil leaves.

Recipe 6: classic tomato puree soup in a slow cooker

Cooking tomato soup in a slow cooker is like an exciting game. All you have to do is prepare all the ingredients and then watch as a masterpiece of engineering transforms them into a delicious dish! You will definitely like it!

Soups made from ripe and tasty tomatoes have firmly taken a leading position. They are very easy to prepare, do not require complex ingredients and are very diverse. We recommend trying this soup recipe!

• Water - 600 ml
• Olive oil - 30 ml
• Garlic - 10 g
• Onions - 80 g
• Bell pepper - 80 g
• Tomatoes - 500 g
• Spices - to taste
• Chili sauce - 5 g
• Tomato paste - 70 g
• Chili pepper - 10 g
• Ginger - 10 g
• Salt - to taste

We start by preparing the vegetables. Chop the onion into small cubes.

Then cut the tomatoes into medium-sized cubes.

After this, grind the bell pepper, first removing the seeds.

In the next step, finely chop the ginger root.

Now cut the chili pepper into small circles.

Place all the vegetables in the multicooker bowl, add tomato paste, hot sauce, olive oil, salt and spices, add water. Set the “Soup” mode, cooking time 1 hour.

When all the vegetables are ready, grind the contents of the bowl using an immersion blender, then put it on a plate, and you can decorate it with herbs on top.

Recipe 7: how to cook tomato cream soup (with photo)

In the summer, especially in the heat, tomato puree soup will be one of the popular dishes. Step-by-step photos will help you repeat the classic recipe with cream. This recipe can be made vegetarian by using vegetable broth instead of chicken broth and soy cream instead of dairy cream. In winter, fresh tomatoes are replaced with canned ones in order to preserve the rich taste characteristic of vegetables ripened on the ground. It will take 60 minutes to prepare. These ingredients will make 3 servings.

• tomato – 500 g;
• onion – 120 g;
• garlic – 3 teeth;
• carrots – 120 g;
• ground sweet paprika – 10 g;
• cream 10% - 200 ml;
• chicken broth – 250 ml;
• butter – 30 g;
• salt, sugar, olive oil, mint, basil.

Finely chop the onion. Chop the garlic cloves. Heat 2 tablespoons of olive oil in a saucepan, add garlic and onion, then pour in a little chicken broth. Cook the onion and garlic until the broth has evaporated (about 5-7 minutes).

Chop the tomatoes finely, add them to the saucepan with the rest of the vegetables, close the saucepan with a lid and simmer over low heat for 30 minutes.

Transfer the prepared vegetables into a blender and grind until a homogeneous puree is obtained using several pulses. If you want to make bright red soup, then you should not use a blender. Stewed vegetables should be rubbed with a tablespoon through a fine sieve, so the puree will retain its red color, and tomato seeds and pieces of skin will remain in the sieve.

Return the vegetable puree to the saucepan and add ground sweet paprika.

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All recipes are carefully selected by the culinary club of the website website

Sometimes you want to treat yourself or your loved ones to something unusual. Try making a light and flavorful tomato and basil cream soup for lunch.

It is reminiscent of the traditional Italian dish gazpacho, but unlike it, it is served hot. Tomato soup with basil is an extremely healthy dish that does not require long standing at the stove; by the way, it will fit perfectly into a vegetarian diet.

Classic recipe

To prepare tomato basil soup we will need:

• fresh tomatoes – 500 g;
• broth or water – 0.5 l;
• olive oil – 30 ml;
• onions – 2 large;
• garlic – 2 cloves;
• honey – 1 tsp. spoon;
• dried basil – 1 teaspoon. spoon;
• salt, rosemary, sweet and hot paprika - to taste.

Step-by-step preparation

Serving options

If you order puree soup in a cafe or restaurant, you will always be served a beautifully decorated dish. It is customary for chefs to decorate such soups either with one of the components or with an ingredient that emphasizes the taste of the dish. Here are a few options that are easy to implement at home.

Homemade tomato basil soup recipe is quite simple. The average cooking time is about one and a half hours, although your constant participation is not necessary.

Depending on the serving option, it can be prepared both as an everyday dish and as an element of a festive dinner. We told you about just a few serving options, but you can get creative and come up with your own beautiful combinations.

Fans of tomatoes and dishes with them will certainly like this article. After all, now we will tell you recipes for making tomato soup with basil. It turns out unusual, spicy and very tasty. Diversify your usual diet with this dish and your family will be pleasantly surprised.

Ingredients:

• canned peeled tomatoes - 450 g;
• onions - 3 pcs.;
• fresh tomatoes - 500 g;
• carrots - 2 pcs.;
• garlic - 4 cloves;
• dry basil - 1 tbsp. spoon;
• balsamic vinegar - 1 tbsp. spoon;
• peppercorns - 1 tbsp. spoon;
• sugar - 2 teaspoons;
• salt, ground black pepper;
• water - 1 liter;
• Refined sunflower oil - 40 ml;
• greens - 1 bunch.

Preparation

Peel the onion (1 pc.), peel the carrots, cut into pieces and place in a saucepan, pour in water, after boiling, add pepper and cook for 20 minutes, then add chopped herbs, boil for 5 minutes and turn off the heat. Strain the broth into another pan. Chop the remaining onion into cubes.

Pour vegetable oil into a frying pan, put the onion in it and fry until lightly browned. Add chopped garlic, basil, sugar, vinegar to it. Mix everything well and cook for 3 minutes, after which remove the pan from the heat. Wash the tomatoes, cut them into pieces, put them in a heat-resistant container and put them in the oven for 10 minutes. We boil the strained broth again, add canned tomatoes with juice, fried onions and garlic and cook for 5 minutes. Now add the baked tomatoes, add pepper and salt to taste and cook for 5 minutes.

Tomato puree soup with basil

Ingredients:

• tomatoes - 750 g;
• chopped basil leaves - 0.5 cups;
• chopped onion - 0.5 cups;
• butter - 60 g;
• olive oil - 50 ml;
• heavy cream - 250 ml;
• water - 3 glasses;
• chicken broth in cubes - 1 pc.;
• fresh basil leaves - 8 pcs.;
• tomato paste - 70 g;
• salt pepper.

Preparation

Place the tomatoes in boiling water, peel off the skin and cut them into 4 parts. In a large saucepan, melt the butter, add olive oil, add the onion and simmer until done. Add tomatoes and chopped basil. Season with pepper and salt to taste. Pour in hot water with a bouillon cube dissolved in it, add tomato paste, reduce the heat to low and cook for 15 minutes. Using an immersion blender, turn everything into puree, bring to a boil again, reduce the heat to low and, stirring, pour in the cream. Remove the pan from the heat, pour the soup into bowls and place a fresh basil leaf in each bowl.

Tomato cream soup with basil

Ingredients:

• tomato juice - 4 glasses;
• tomatoes - 4 pcs.;
• fresh basil leaves - 14 pcs.;
• butter - 90 g;
• heavy cream - 200 ml;
• salt, pepper - to taste.

Preparation

Place tomato juice and tomatoes in a saucepan. Boil for half an hour over medium heat. Pour the tomato mixture into a food processor, add the basil leaves and turn it all into a puree. Pour everything into the pan again, pour in the cream, add butter, salt, pepper and heat until the butter dissolves. There is no need to boil the soup.

Tomato soup with basil and olives

Ingredients:

• • tomatoes - 1 kg;
  • onion - 1 pc.;
  • olives - 100 g;
  • basil - 1 bunch;
  • feta cheese - 100 g;

• bread crumbs - 0.5 cups;
• sweet bell pepper - 1 pc.;
• olive oil - 30 ml;
• salt.

Preparation

Cut tomatoes, onions, peppers into cubes and place in a blender, add basil, olives, bread crumbs and olive oil. We turn the prepared ingredients into puree. Pour it into a saucepan, pour in 300 ml of water, add salt and boil for 10 minutes after boiling. Let cool. Form feta cheese into balls and place them in bowls with tomato basil soup.