This tomato basil soup recipe is full of flavour and the best way to use up fresh tomatoes. You’ll never want to go back to the canned stuff after you try this. We like to pair it with grilled cheese sandwiches but on it’s own is good too. Roasting some of the ingredients first helps sweeten the soup and makes the flavours pop; Don’t forget you can freeze it for up to 3 months too so make plenty!
AuthorHungry PandaCategoryVegDifficultyBeginnerThe best homemade tomato basil soup recipe hands down!
Remove the seeds and ribs from the bell pepper then slice. Peel and quarter the onion. Smash and peel the garlic cloves.
Add the oil to your rice cooker inner bowl and heat using the SLOW COOK function (you can use a rice grain function in a pinch) to get it hot.
When hot add the pepper, tomatoes, onion and garlic and simmer for 20 minutes or until the vegetables are slightly brown and fragrant.
Add the oregano, thyme, tomato paste, and vegetable stock. Stir and close the lid and leave on SOUP (or SLOW COOK) for 90 - 120 minutes.
Put the ingredients into an immersion blender and puree the soup until it’s creamy.
Stack and roll the basil leaves, then slice. Add to the soup and stir to incorporate.
Ladle the warm soup into bowls and garnish with more basil.
Ingredients
Use non-dairy milk for a creamy vegan version or dairy milk/heavy cream. Parmesan cheese, gives a depth of flavour and add a tablespoon or two of butter for a richer soup (dairy or non-dairy can be used)