I’m usually not a fan of tomatoes but I was at Whole Foods this week as usual (I’m there too often lol), and I saw all these beautiful, ripe, local tomatoes, next to a lot of fresh basil. The basil smelt so good and I got inspired to make a tomato basil soup. Ok, I normally don’t like tomatoes or tomato soups, but I decided to make one anyway and wow, it was really good!
This tomato basil soup is very healthy of course. I didn’t add any butter, cream or milk, and seriously, it’s so easy and quick to make. I thought about roasting the tomatoes to have a roasted tomato soup but then I was like.. Ah.. Next time.. I’ll keep this one super simple. You know.. I don’t know if you’re like me.. But I love simplicity.. There is beauty in simplicity.
I love basil, it’s such a lovely herb. It smells so good and it’s so good for you! It’s a great source of vitamin K, which aids blood clotting, and it has anti-vital and anti-inflammatory properties. Make sure you add plenty of it haha!
This tomato basil soup is vegan and gluten-free, and is made with fresh and local ingredients, and I encourage you to do the same.
I hope you enjoy this tomato soup as much as I did! Serve it with a lovely green salad or with a piece of your favorite toasted bread.
- 2 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large ripe tomatoes, chopped
- 1 cup filtered water
- Handful fresh basil
- 1 tsp Italian herbs
- ⅛ tsp red pepper flakes
- 1 tsp sea salt
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, and saute for a few minutes until fragrant.
- Add tomatoes, herbs and salt. Give it a stir and add water.
- Bring to a boil, reduce heat to low, and let simmer for 10-15 minutes.
- Turn off heat. Carefully blend in a blender, in batches if necessary.
- Return soup to pot. Serve.