This comforting and healthy tomato soup takes only a few basic ingredients and it’s ready in no time. If you either run out of time or you have an empty fridge, tomato soup is definitely a no brainer.
Never run out of canned tomatoes!
Healthy and totally inexpensive, humble canned tomatoes are cupboard essentials, packed with nutrients and always in my pantry. You’d better stock plenty of them in your kitchen as well, they come in handy an endless number of times over the week.
This creamy and old-fashioned tomato soup is a triumph of Mediterranean flavors, it doesn’t require any cooking skills and you will be amazed by its health benefits.
WHAT YOU NEED FOR THIS RECIPE:
- Canned tomatoes
- Sweet or white potatoes (optional)*
- Fresh basil
- Extra virgin olive oil, salt, pepper
It’s so good and warming, ready in no time, healthy and inexpensive:
Tomatoes: all canned tomatoes are not equal! The best canned tomatoes are the whole peeled tomatoes, no doubts. On a label, you want to see the fewest ingredients possible: tomatoes, salt, and water or tomato juice. Plum tomatoes are fleshier with less watery seeds their round counterparts, which are usually used for the chopped varieties. Plus, whole tomatoes tend to be less processed than diced ones, which means they have a fresher flavour and keep more of their natural sweetness. Where possibile, I would go for organic plum tomatoes.
This soup is all about tomatoes, basil and extra virgin olive oil, you might even think for a moment it’s a staple for an Italian family. But it’s not, really. I’ve got Italian origins and I can tell you, tomato soup is not popular at all in Italy. But never mind where it comes from, it’s delicious, simple and excellent time and money saver!
If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
EASY TOMATO AND BASIL SOUP
- 1 (28-ou) can tomatoes (800-900 grams)
- 2 medium potatoes, diced* (300 grams)
- 1 medium onion, sliced
- 1 garlic clove, sliced
- 1 1/3 vegetable broth or hot water (300 ml)
- 1 Tbs olive oil or extra virgin olive oil
- 1 handful fresh basil leaves
- salt and pepper, to taste
- Heat 1 tablespoon of olive oil in a large pan over a low-medium heat, add sliced onion, sliced garlic and diced potatoes and cook for about 3-5 minutes until onion is soft and a bit translucent.
- Add tomatoes and vegetable broth (or hot water) and cook for 15 minutes, lid on.
- Remove the pan from the heat. Season to taste with salt and black pepper, then stir through the basil leaves.
- Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning.
- Serve with an extra drizzle of extra virgin olive oil (or olive oil), freshly ground pepper and some basil leaves.
- *Skip potatoes if you prefer a low-carb/keto soup, but reduce the amount of liquid by half.
- Keeps well in the fridge up to 3 days.