VEGAN

Tomato Basil Soup

Soups | Author's cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Tomato basil soup

Ingredients

Olive Oil - 3 spoons
Onion - 1 head
Garlic - 3 cloves
Fennel - 3 heads
Black Cumin (Cumin) - ½ spoons
Tomatoes - 15.9 oz
Sugar - 1 tablespoon
Baking Tomatoes - 14.1 oz
Chicken Broth - 20 fl oz
Basil - 1 tablespoon

Step by Step guide

Step 1

In a pot, heat 1 tablespoon of oil and sauté the chopped onion and crushed garlic for 3 minutes until softened. Add the fennel seeds and ground cumin, and cook for another 30 seconds.

Step 2

Add fresh and canned diced tomatoes, sugar, and broth, and bring to a boil. Season with sea salt and black pepper, reduce the heat, and cover. Simmer for 20 minutes, then add basil, reserving a few leaves for garnish.

Step 3

Remove from heat and let it cool slightly, then transfer to a blender and blend until smooth. Strain through a sieve to remove skins and seeds.

Step 4

Let it cool, then chill in the refrigerator. Add a handful of ice cubes and serve, drizzling with olive oil. Chop the remaining basil and garnish on top.