Fresh Tomato-Basil Soup

This Fresh Tomato-Basil Soup is a comforting bowl of warmth that balances the bright acidity of ripe tomatoes with the herbal notes of fresh basil. Enriched with butter and cream, it offers a luxurious, smooth texture that feels indulgent yet wholesome. The addition of sautéed leeks and onions provides a deep, savory foundation, while a hint of curry powder in the variation adds an exotic twist. Perfect for chilly evenings or as a light lunch, this soup comes together quickly using pantry staples. It is versatile enough to be served hot with crusty bread or chilled for a refreshing summer meal. A delightful vegetarian option that brings restaurant-quality flavor to your home kitchen.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 129.1

Description

This Fresh Tomato-Basil Soup is a comforting bowl of warmth that balances the bright acidity of ripe tomatoes with the herbal notes of fresh basil. Enriched with butter and cream, it offers a luxurious, smooth texture that feels indulgent yet wholesome. The addition of sautéed leeks and onions provides a deep, savory foundation, while a hint of curry powder in the variation adds an exotic twist. Perfect for chilly evenings or as a light lunch, this soup comes together quickly using pantry staples. It is versatile enough to be served hot with crusty bread or chilled for a refreshing summer meal. A delightful vegetarian option that brings restaurant-quality flavor to your home kitchen.

Ingredients

3 tablespoon Unsalted butter
1 tablespoon Oil
1 Onion, sliced or chopped
1 md Leek, cleaned and finely chopped
1 md Carrot, finely chopped
1 stalk Celery, finely chopped
1 Bouquet garni (parsley stem, bay leaf, sprig of fresh thyme tied in cheesecloth)
2 tablespoon Chopped fresh basil
4 medium Ripe tomatoes, coarsely chopped
3 tablespoon Tomato paste
2 tablespoon All-purpose flour
2.5 cup Chicken stock (or vegetable stock for vegetarian)
0.5 cup Half and half or heavy cream
to taste Salt and finely ground pepper

Directions

1
Heat butter and oil in a 2-quart saucepan over medium-low heat.
2
Add onion, leek, carrot, celery, bouquet garni, and basil. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
3
Add chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring to combine flavors.
4
Sprinkle flour over the mixture and stir well to cook out the raw flour taste for 1 minute.
5
Pour in chicken stock gradually, stirring constantly to prevent lumps.
6
Cover the saucepan and bring to a gentle simmer. Cook for 20 minutes until vegetables are tender.
7
Remove the bouquet garni and discard.
8
Carefully transfer the soup to a food processor or blender. Puree until completely smooth.
9
Pass the pureed soup through a fine-mesh strainer into a clean saucepan, using a rubber spatula to push it through for extra silkiness.
10
Return the strained soup to low heat and stir in the half and half or cream.
11
Bring the soup to a gentle boil, then reduce heat and simmer for 2 to 3 minutes to meld flavors. Do not boil vigorously.
12
Taste and season with salt and pepper as needed.
13
Serve hot, garnished with fresh basil leaves or chopped parsley.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 129.1kcal

% Daily Value *
Total Fat 12.9g20%
Saturated Fat 6.3g32%
Cholesterol 24.2mg9%
Sodium 10.2mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.5g2%
Sugars 1.3g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tomato, basil, soup, vegetarian, indian, creamy, comfort food, leek, onion, carrot, celery, bouquet garni, simmered, blended, dairy, butter, half and half, easy dinner, meal prep, winter soup, gluten-free option

Read it online: https://www.chefs-mate.com/recipe/fresh-tomato-basil-soup/