Tomato and Fresh Basil Soup

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

It is essential to use fresh basil in this soup - do not even think of using dried! If fresh basil is unavailable, pesto sauce may be used instead; this will give a muddier colour and a stronger tasting soup, but it will still be delicious. Garnish with a few basil leaves and serve either hot or cold with granary bread.


  • 2 tablespoons olive oil
  • 1.5 kg/3 lb tomatoes, chopped
  • 3 garlic cloves, crushed seasoning to taste
  • 300 ml/10 fl oz/ cups good Burgundy
  • generous handful of fresh basil leaves, chopped


    Place the oil, tomatoes, garlic, seasoning and wine in a saucepan. Bring to the boil over a low heat. Simmer for 10 minutes until the tomatoes have become pulp, then add the basil. Cook for another 2 minutes, then cool. Purée and then put through a sieve. Discard the skin and seeds and reheat the soup gently.