This elegant French-style tomato soup offers a velvety texture and rich, savory flavor profile. The base is crafted from roasted plum tomatoes, garlic, and a hint of hot pepper, creating a comforting yet sophisticated broth. It is crowned with a vibrant medley of sautéed fennel, zucchini, mushrooms, and peppers, adding a delightful crunch and fresh aroma. Fresh basil leaves provide the perfect herbal finish. Ideal for a light lunch or a refined dinner starter, this dish balances simplicity with gourmet appeal. The combination of smooth soup and crisp vegetable topping provides a satisfying contrast in every bite.
Tomato Soup With Basil
Description
This elegant French-style tomato soup offers a velvety texture and rich, savory flavor profile. The base is crafted from roasted plum tomatoes, garlic, and a hint of hot pepper, creating a comforting yet sophisticated broth. It is crowned with a vibrant medley of sautéed fennel, zucchini, mushrooms, and peppers, adding a delightful crunch and fresh aroma. Fresh basil leaves provide the perfect herbal finish. Ideal for a light lunch or a refined dinner starter, this dish balances simplicity with gourmet appeal. The combination of smooth soup and crisp vegetable topping provides a satisfying contrast in every bite.Ingredients
Directions
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Bring a large pot of water to a boil.
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Blanch plum tomatoes in boiling water for 1 minute.
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Drain tomatoes and rinse under cold water to cool.
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Peel off the skins using a small sharp knife.
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Cut tomatoes into quarters and remove seeds.
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Puree peeled tomatoes in a blender or food processor until smooth.
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Heat 2 tablespoons olive oil in a heavy large saucepan over medium-high heat.
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Add diced red bell pepper and sauté until almost tender, about 3 minutes.
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Stir in minced garlic and tomato paste; cook for 2 minutes.
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Mix in tomato puree, thyme, and hot pepper sauce.
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Remove from heat, cover, and let stand at room temperature for 2 hours to meld flavors.
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Heat remaining 3 tablespoons olive oil in a heavy large skillet over medium heat.
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Add diced fennel, zucchini, green pepper, mushrooms, and celery.
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Sauté vegetables until crisp-tender, about 8 minutes.
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Season vegetable mixture with salt and pepper to taste.
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Return soup to heat and bring to a boil.
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Season soup with salt and pepper to taste.
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Ladle hot soup into bowls.
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Top each bowl with the sautéed vegetable mixture.
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Garnish with fresh basil leaves and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 303.3kcal
- % Daily Value *
- Total Fat 20.7g32%
- Saturated Fat 2.8g14%
- Cholesterol 0.0mg0%
- Sodium 241.2mg11%
- Total Carbohydrate 26.1g9%
- Dietary Fiber 9.2g37%
- Sugars 14.6g
- Protein 10.8g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. The vegetable topping is best prepared fresh for each serving to maintain texture.
Variations: For a richer texture, stir in a splash of oat milk or coconut cream before serving. You can substitute the fennel with additional celery or carrots if fennel is unavailable.
Tips: The 2-hour resting period allows the tomato flavors to deepen. If short on time, you can skip this step, but the flavor will be brighter and less complex. Ensure vegetables are dried well after washing to ensure they sauté properly rather than steam.
