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Tomato Basil Soup

A tomato soup with a twist - with butter beans and basil. Ridiculously easy and quick to make.

Tomato Basil Soup

Preparation: 10 minutes

Cooking time: 30 minutes

Serves: 4


  • 2 tablespoons extra-virgin olive oil

  • 1 medium yellow onion, chopped

  • 4 cloves garlic, finely diced

  • 2 tablespoons tomato paste

  • 1 can whole tomatoes, with their liquid (or about 5 ripe tomatoes diced)

  • 2 cups vegetable broth

  • 1 can butter or cannellini beans, rinsed and drained

  • 1/2 teaspoon organic raw sugar, to taste

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • A handful of fresh basil leaves


  • In a big pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are soft – about 5 minutes. Add the garlic and cook for another couple of minutes.

  • Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.

  • Add the tomatoes and vegetable broth and stir to combine. Bring to the boil, then reduce the heat to a simmer. Cook for 30 minutes.

  • Remove the pot from the heat and let it cool for a few minutes. Add the beans, sugar, salt, black pepper and basil. Either transfer the mixture to a blender to blend or use a handheld stick mixer and mix until smooth.

Tip: For a creamier soup, add a tablespoon of butter before blending.

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