Easy Tomato Basil Soup

Easy Tomato Basil Soup


  • 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.