Tomato soup with basil
6 servings
50 minutes
Tomato soup with basil is a harmony of rich tomato flavor and aromatic herbs. Inspired by Mediterranean motifs, this soup combines the freshness of tomatoes and the spiciness of basil, creating a unique depth of taste. Spices like fennel and cumin add warm spicy notes, while a light sweetness from sugar balances the acidity of the tomatoes. The cooking process allows for all shades of ingredients to unfold: from slow simmering to creating a delicate velvety texture. Ideal as a chilled summer soup or a warming winter dish. Serving with olive oil and fresh basil makes it not only aesthetically pleasing but also richer in flavor. A wonderful combination of simplicity and sophistication, suitable for both a cozy dinner and a festive table.
1
In a pot, heat 1 tablespoon of oil, sauté chopped onion and crushed garlic for 3 minutes until soft. Add fennel seeds, ground cumin, and cook for another half a minute.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
- Fennel: 3 heads
- Caraway: 0.5 tablespoon
2
Add fresh and canned chopped tomatoes, sugar, and broth, and bring to a boil. Season with sea salt and black pepper, reduce heat, and cover. Simmer for 20 minutes, then add basil, reserving a few leaves for garnish.
- Tomatoes: 450 g
- Canned tomatoes: 400 g
- Sugar: 1 tablespoon
- Vegetable broth: 600 ml
- Basil: 1 tablespoon
3
Remove from heat and let cool slightly, then pour into a blender and make a smooth puree. Strain through a sieve to remove skins and pits.
4
Let it cool, then chill in the refrigerator. Add a handful of ice cubes and serve, drizzled with olive oil. Chop the remaining basil and garnish on top.
- Olive oil: 3 tablespoons
- Basil: 1 tablespoon