How to make tomato basil soup from scratch

There is something warm and comforting about tomato and basil soup and of course, the two main ingredients complement each other perfectly. This is a particularly easy recipe to make and is perfectly served with a thick slice of warmed bread.


  • 2 large (780g) cans of crushed tomatoes
  • 1 can (45g) chicken broth
  • 20 fresh basil leaves, finely minced
  • 1 teaspoon sugar
  • 1 teacup whipping cream
  • 1/2 teacup butter
  • Salt and pepper


  1. .Pour the tomatoes and chicken broth into a large saucepan. Stir the mixture well and slowly bring to a boil.
  2. Cover the pan and reduce the heat so that the mixture is gently simmering. Simmer for ten minutes. Taste and season with salt and freshly ground black pepper.
  3. Add the sugar and fresh basil and cook gently for a further two minutes, stirring continuously.
  4. Reduce the heat to low and add the cream and butter. Stir until the butter has melted.
  5. Serve in warmed bowls, with the soup garnished with a swirl of cream and a couple of small basil leaves..

* To ‘ring the changes’ grate Parmesan or Mozzarella over the top of each bowl of soup.