Tomato and Basil Soup Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Ripe tomatoes2 1⁄2 Pound, cut in half (1.1 Kilogram)
 Garlic2 Clove (10 gm)
 Olive oil1 Teaspoon
 Balsamic vinegar1 Tablespoon
 Dark brown sugar1 Tablespoon
 Tomato puree1 Tablespoon
 Vegetable stock1 1⁄2 Pint (300 Milliliter)
 Low fat natural yogurt6 Tablespoon
 Freshly chopped basil2 Tablespoon
 Freshly ground black pepper To Taste
 Basil leaves4 Small (For Garnish)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 435 Calories from Fat 78

% Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 5.4 mg

Sodium 1873.1 mg78%

Total Carbohydrates 80 g26.7%

Dietary Fiber 19.1 g76.6%

Sugars 54.3 g

Protein 17 g33.7%

Vitamin A 227.3% Vitamin C 259.6%

Calcium 36.8% Iron 28.2%

*Based on a 2000 Calorie diet


1. Preheat the oven to 200°C/ 400°F/Gas Mark 6. Evenly spread the tomatoes and unpeeled garlic in a single layer in a large roasting tin.
2. Mix the oil and vinegar together. Drizzle over the tomatoes and sprinkle with the dark brown sugar.
3. Roast the tomatoes in the preheated oven for 20 minutes until tender and lightly charred in places.
4. Remove from the oven and allow to cool slightly. When cool enough to handle, squeeze the softened flesh of the garlic from the papery skin. Place with the charred tomatoes in a nylon sieve over a saucepan.
5. Press the garlic and tomato through the sieve with the back of a wooden spoon.
6. When all the flesh has been sieved, add the tomato puree and vegetable stock to the pan. Heat gently, stirring occasionally.
7. In a small bowl beat the yogurt and basil together and season to taste with salt and pepper. Stir the basil yogurt into the soup. Garnish with basil leaves and serve immediately.