Soup

This vibrant tomato and basil soup captures the essence of summer in a bowl. Using vine-ripened tomatoes and generous amounts of extra-virgin olive oil, it delivers a rich, sweet, and herbal flavor profile that is both simple and sophisticated. The dish features tender roasted tomatoes infused with garlic and fresh basil, creating a comforting yet light meal. It is perfect for casual weeknight dinners, meal prep, or as a hearty starter. The accompanying toasted bread and black olives add texture and depth, making it a complete experience. Easy to prepare with pantry staples, this recipe highlights the natural sweetness of fresh ingredients without heavy cream or cheese.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 12

Calories: 781.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant tomato and basil soup captures the essence of summer in a bowl. Using vine-ripened tomatoes and generous amounts of extra-virgin olive oil, it delivers a rich, sweet, and herbal flavor profile that is both simple and sophisticated. The dish features tender roasted tomatoes infused with garlic and fresh basil, creating a comforting yet light meal. It is perfect for casual weeknight dinners, meal prep, or as a hearty starter. The accompanying toasted bread and black olives add texture and depth, making it a complete experience. Easy to prepare with pantry staples, this recipe highlights the natural sweetness of fresh ingredients without heavy cream or cheese.

Ingredients

20 MINS TO COOK
5 Tbsp to serve
Separate the basil leaves from the
Lightly toast both sides of the bread.
Tear the basil leaves into pieces and

Directions

1
Peel the garlic cloves, leaving one whole and chopping the remaining five finely.
2
Cut the vine-ripened tomatoes in half.
3
Heat the extra-virgin olive oil in a large pan over medium heat.
4
Add the tomatoes and the whole garlic clove to the pan.
5
Sprinkle with caster sugar if the tomatoes are not sweet.
6
Simmer gently for 15-20 minutes until the tomatoes are soft and have released their juices.
7
Remove the whole garlic clove and discard.
8
Stir in the chopped garlic and fresh torn basil leaves.
9
Toast both sides of the rustic white bread slices until golden.
10
Ladle the hot tomato soup into bowls.
11
Serve immediately with the toasted bread and pitted black olives on the side.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 781.0kcal

% Daily Value *
Total Fat 56.8g88%
Saturated Fat 8.2g41%
Cholesterol 0.0mg0%
Sodium 500.8mg21%
Total Carbohydrate 56.0g19%
Dietary Fiber 6.0g24%
Sugars 7.4g
Protein 14.5g29%

* 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, vegan, olive oil, garlic, vegetarian, summer, rustic, easy, quick, healthy, comfort food, gluten-free option, dinner, lunch, pantry staples, fresh ingredients, roasted tomato

Read it online: https://www.chefs-mate.com/recipe/soup-48/