Dr Mobeus
Creamy Tomato and Basil Soup
This is the tomato soup that makes you realise tinned soup has been lying to you. Two tins of chopped tomatoes, some stock and a handful of basil become something silky, rich and deeply comforting in just 25 minutes. At 55p a bowl it costs about the same as a tin of Heinz, but tastes like it came from a cafe.
The sugar might seem odd but it is essential – it balances the acidity of the tomatoes and turns the soup from sharp to smooth. The cream at the end is what gives it that luxurious texture, but you can skip it if dairy is not your thing and the soup is still excellent.
Creamy Tomato and Basil Soup
Ingredients
Method
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft.
- Add the garlic and cook for 1 minute until fragrant.
- Pour in the chopped tomatoes, vegetable stock, sugar, dried basil, salt and pepper. Bring to a simmer.
- Cook for 15 minutes, stirring occasionally, until the soup has thickened slightly.
- Remove from heat and blend with a stick blender until completely smooth.
- Stir in the cream and most of the fresh basil, reserving a few leaves for garnish.
- Ladle into bowls and top with the remaining basil leaves.
Tips and Variations
Blend the soup thoroughly for the smoothest texture – a stick blender right in the pan saves washing up. No fresh basil? Use an extra teaspoon of dried basil and add it earlier so it rehydrates. Serve with grilled cheese on toast for the ultimate comfort lunch.
