Saturday, July 17, 2010

Tomato soup with basil

I've been a bit busy to keep up with the cooking posts but the good thing is, the cooking hasn't stopped so now hopefully I'll get to post on here all of my favorite foods' recipes.

I came up with this recipe while reading other soup recipes and thought I'd give it a try. It's super easy and has become a favorite of everyone at home.

Tomato soup with basil


6 tomatoes (if possible, use the stemmed ones instead of Roma)
1-2 tbsp olive oil
½ red onion, finely chopped
3-4 garlic cloves, finely chopped
½ cup fresh basil leaves
4 cups of water, of as desired
1 tsp salt, or to taste
black pepper, to taste


Boil the tomatoes in a pressure cooker for 3 whistles and once cool, blend them in a blender adding the water. There is no need to strain them as the peels are well cooked and get blended in with the tomato puree. You can add more or less water depending upon how thick you want the soup.

Put the olive oil to heat on a heavy bottomed pan and add the onions to saute. Add in the chopped garlic in there as well. Once the onions turn translucent, add the salt and stir well. Add the blended tomato liquid in there and bring it to boil.

Save a couple of tiny whole basil leaves for decoration, if you like. Chop the rest of them to your liking in small pieces. I personally like them to be little bit bigger so they float in the soup.

Let the soup boil for about 5 minutes on medium heat and add basil leaves as it's still boiling. Keep the soup on stove for another 2-3 minutes and then remove.

Ladle in a big bowl and top it with the whole basil leaves you've saved. Serve hot with bread or any thing else that you like. You can add pepper to taste, if you like.