Tomato soup with basil and ginger – Vegetarian

This vibrant soup is the perfect balance of comfort and freshness: rich, aromatic, and packed with flavor.

The sweetness of ripe tomatoes meets the warmth of ginger and the fragrant touch of fresh basil, creating a nourishing dish that’s both light and satisfying. Quick to prepare and full of goodness, it’s a perfect choice for any day of the week. I wholeheartedly recommend giving it a try!

Ingredients:

• ~2 kg ripe tomatoes
• 2 medium zucchinis
• 2 medium onions
• 1 small head of garlic
• A small piece of fresh ginger
• 3–4 bell peppers
• 7–8 medium carrots
• 1 large cup of milk
• 100 g butter
• Fresh basil

Preparation:

Peel the potatoes and cut them into large chunks. Do the same with the carrots, cutting them into fairly large pieces. Peel the ginger and slice it into 3–4 pieces. Core and slice the bell peppers into large pieces as well. Place all these vegetables in a pot and cover generously with water.

While they begin to boil, peel the zucchinis and slice them into thick rounds. Peel the garlic, leaving the cloves whole.

Remove the skins from the tomatoes and chop them into large chunks.

When the carrots are nearly tender, add the zucchini and garlic to the pot. Once the zucchini has softened, carefully drain some of the excess liquid from the soup into a bowl, then add the peeled tomatoes. The tomatoes will release their own juices, providing enough liquid for the vegetables to continue cooking. Let everything simmer for a few more minutes until the tomatoes are fully softened.

Once the vegetables are cooked, turn off the heat and drain the excess liquid from the pot into the bowl with the previously removed juice. Using an immersion blender (or a large food processor), blend all the vegetables thoroughly until smooth. Add the butter and mix until it’s fully melted. Then, pour in the milk and blend again until well combined. Finally, add the washed basil leaves and blend briefly until they are finely chopped and incorporated.

Season with salt and pepper.

The broth collected in the bowl makes a fantastic soup base, so I recommend transferring it to a freezer-safe bag to save for future recipes that require broth or stock.

I always do this, it’s a great way to have a healthy, natural soup base on hand without the added flavors, salt, or preservatives often found in store-bought soup cubes or bases.

Returning to our tomato soup, it offers a sweet harmony of gentle flavors and captures the warmth of summer sunshine in every bite. I highly recommend giving it a try; it’s simple to prepare and absolutely delicious.

If you try the recipe, let me know how you liked it! 😊

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