How to make Tomato And Fresh Basil Soup -


Sanjeev Kapoor

This recipe is from the book Italian Cooking.

Main Ingredients : Tomatoes (टमाटर), Fresh basil Leaves (ताज़े बेसिल के पत्ते )

Cuisine : Italian

Course : Soups

For more recipes related to Tomato And Fresh Basil Soup checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Beetroot, Apple and Coconut Soup Peas and Pumpkin Soup Tomato Egg Drop Soup Prawn Ball Soup

Tomato And Fresh Basil Soup

Tomato And Fresh Basil Soup Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tomato And Fresh Basil Soup Recipe

  • Tomatoes chopped 10-15

  • Fresh basil Leaves chopped 2 tbsps + + to garnish

  • Olive oil 1 tablespoon

  • Butter 2 tablespoons

  • Onion chopped 1 medium

  • Garlic chopped 3 cloves

  • Vegetable stock 4 cups

  • Salt to taste

  • Peppercorns crushed 10-12

  • Cream 1/3 cup


Step 1

Heat oil and butter in a large pan; add onion and cook gently for five minutes, stirring frequently, until soft, but not brown. Add the tomatoes, garlic and vegetable stock.

Step 2

Season with salt and freshly ground peppercorns. Bring to a boil, lower heat and simmer gently, partially covered, for twenty minutes. Set aside to cool.

Step 3

Add the shredded basil and purée the mixture in a food processor or blender.

Step 4

Strain the purée into a fresh pan. Add more stock if the purée is too thick and adjust seasoning. Add cream and simmer over low heat for two minutes, making sure it does not boil. Serve hot, garnished with fresh basil leaves and sundried tomato strips.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.