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Nothing compares to fresh homemade tomato soup with basil. Made from any type of tomatoes, the flavour is unbeatable, and, if you judge your consistency well, it can also be used as a sauce.

When I make this recipe with Roma tomatoes, the soup/sauce is runnier than with slicing tomatoes. The slicing tomatoes have more flesh and less seeds.

If the mixture is too thick, just thin it down with chicken or vegetable stock. And the addition of fresh basil leaves and grated parmesan cheese takes the flavour through the roof.

The soup/sauce freezes well and can be used as is with crusty bread, or pour it over pasta, Parmigiana’s and Cordon Bleu’s.

  • Makes/Serves
  • 6 to 8
  • Preparation Time
  • 30 mins
  • Cook | Chill | Freeze
  • 1 - 1 hr 30 mins
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • Yes


  • 1 brown onion, peeled and finel chopped
  • 2 cloves of garlic, finely chopped
  • 12 large tomatoes, finely chopped
  • large handfull of fresh basil leaves
  • 60g parmesan cheese, finely grated
  • Flaked salt and freshly ground black pepper to taste
  • Chicken stock or vegetable stock to thin soup if required
  • olive oil


  1. Add a little olive oil to a large saucepan and add the onions and garlic and sauté till translucent, about 3 -5 minutes.
  2. Chop the tomatoes and remove any core parts, black or soft spots.
  3. Add to the onions and garlic and reduce the heat to low and cook, stirring regularly too mix all the ingredient.
  4. After about 5 minutes, add a generous teaspoon of flaked salt. This will not only flavour the mixture but also encourage the extraction of the juice from the flesh of the tomatoes.
  5. Continue to cook the vegetables until the tomatoes are mushy.
  6. Chop the basil leaves and add them about 10 minutes before the end of cooking time and stir through.
  7. Remove the soup from the heat and allow to cool for about 30 minutes.
  8. Puree with a stick blender to the your desired consistency. Some people like it very smooth, others a little chunky.
  9. Return to the heat and bring to the boil, grate in the cheese using a very fine grater or microplane and stir till the cheese melts.
  10. Add more salt and pepper to taste and chicken or vegetable stock if the soup is too thick. Be careful not to add to much otherwise it could end up too runny.
  11. Serve immediately with crusty bread, or allow to cool before ladling into containers for freezing.


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