Peel and finely dice the onion and garlic. Pick the basil leaves and roughly prepare them.
Warm the olive oil in a pan and cook the onion and garlic over a low heat until soft and translucent. They should soften but not brown.
Add the tomatoes and vegetable stock and bring everything to the boil once. Then reduce the heat and let the soup simmer gently.
Add some of the basil to the soup and blend everything until smooth. If you like, leave it to infuse a little longer so the flavours come together.
Season the soup to taste and adjust the consistency if needed. For a finer texture, you can also press it through a sieve.
Ladle into deep bowls and serve with the rest of the fresh basil.
Good to know
A tomato soup like this doesn't need much if the basics are right. Warm, clear in flavour and just right for days when you want things uncomplicated.
Swaps
Fresh tomatoes → good-quality chopped tomatoes from a jar or tin (often a more consistent lycopene content); vegetable stock → homemade stock (usually less salt and fewer additives); olive oil → avocado oil (similarly heat-stable, with monounsaturated fats); basil → oregano (also provides aromatic plant compounds, stronger in flavour).
Allergens
The recipe is naturally gluten-free and dairy-free, as long as you choose the vegetable stock accordingly; it usually suits children well – just go easier on the garlic to taste – and during pregnancy it's fine with fresh, well-washed ingredients.
