Soup Recipes

Creamy Tomato and Basil Soup

Preparation Time
20 minutes
Cooking Time
30-35 minutes

MyJuiceCo Recipe Creamy Tomato & Basil Soup


  • 25g of butter
  • 1 tbsp of olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 900g of plum tomatoes, chopped
  • 700ml vegetable stock
  • 125ml dry white wine
  • 2 tbsp sun-dried tomato paste
  • Salt and pepper
  • 2 tbsp fresh torn basil leaves
  • 150ml double cream
  • Fresh basil leaves to garnish 


  1. Melt the butter with the oil in a large, heavy-based saucepan.   Add the onion and cook, stirring occassionally for 5 minutes or until softened.   Add the garlic, tomatoes, stir well and season to taste.  Partiallly cover the saucepan and simmer, stirring occasionally for 20-25 minutes or until the mixture is soft and pulpy.

  2. Remove the saucepan from the heat, leave to cool slightly, then pour into a blender or food processor.  Add the torn basil leaves and process.   Push the mixture through a sieve into a clean saucepan with a wooden spoon. 
  3. Stir in the cream, reserving a little to swirl on the top.   Reheat the soup, but do not let it boil.  Ladle the soup into warmed bowls add a swirl of the reserved cream to each, garnish with the basil leaves and serve immediately.