Easy Tomato Basil Soup

4.5 from 82 votes

Juicy, plump tomatoes & aromatic fresh basil come together beautifully in this simple, fresh and vibrant soup which takes only ten minutes to make.

Prep Time5 mins

Cook Time10 mins

Total Time12 mins

Course: Soup

Cuisine: gluten-free, oil-free option, vegan

Servings: - 6 servings

Calories: 78.9kcal

1 teaspoon olive oil optional, you can use a drop of water to sauté instead to keep the recipe oil free
1 medium onion chopped
3 large cloves of garlic chopped very finely I like lots of garlic so used 4 but adjust to suit your tastes
7 cups / 1400 g of chopped fresh tomatoes see recipe notes
1 handful of basil leaves and stalks are fine
2 teaspoons salt adjust to taste
1 teaspoon pepper adjust to taste

Heat a pan over a medium heat and add the oil or a couple tablespons of water.
When hot add the onions and garlic and cook for a couple of minutes until just starting to turn golden.
Add the chopped tomatoes. Continue to cook over a medium heat, stirring every few minutes until the tomatoes have broken down and are soft.
Remove from the heat and add basil and salt and pepper then blitz in a blender or with a stick immersion blender until smooth.
Serve immediately.

I have tried this recipe with large tomatoes and grape/cherry tomatoes and it works well with both, or even a mixture of the two.

Leftovers will keep int he fridge for 4 to 5 days and reheat really well in a pan or in a microwave.