15 minute tomato soup with basil pine nut crumb - a more glamorous version of the classic!

Tomato soup. It’s one of those things that I always brush off as being really boring, but I change my mind the second the rich and creamy soup passes my lips.

Tomato soup may not ever change the world, but it’s a reliable crowd-pleaser – that friend who’s always there for you, but sometimes gets taken for granted.

(too poetic?)

15 minute tomato soup with basil pine nut crumb - a more glamorous version of the classic!

Today I’m paying homage to our humble friend (I decided to carry on with the poetry thing…). Shop-bought soups are fine, but this quick tomato soup recipe takes just 15 minutes (max!) to throw together, and you’re in control of exactly what you add. I kept it nice and simple – onion, garlic, passata, and a dollop of sour cream (or Greek yogurt if you prefer) to add that all-important richness. Fifteen minutes from start to finish.

Since the soup is so excruciatingly simple, I added a little flair with a basil pine nut crumb (which is really just a fancy way of saying that I whizzed up fresh basil and pine nuts in a food processor). You can blitz it up while your soup is bubbling, so it doesn’t add any time to the recipe, but it just makes it feel a little bit more special. We all know that tomatoes and basil are a match made in heaven, and the pine nuts add a lovely Italian-style crunch.

You can also dollop it with a bit more sour cream and a few whole pine nuts if you want to make it pretty!

15 minute tomato soup with basil pine nut crumb - a more glamorous version of the classic!

This quick tomato soup (and every other soup too, really) is a great dish to make in advance, because it can be reheated really easily. Just add your toppings right before serving, otherwise I can’t promise that the basil and pine nut mixture won’t have slowly sunk into the soup never to be seen again.

15 minute tomato soup with basil pine nut crumb - a more glamorous version of the classic!

15 minute tomato soup with basil pine nut crumb

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 2

Ingredients

  • 1 tbsp oil
  • 2 cloves garlic minced
  • 1 small onion diced
  • 500 g passata
  • 200 ml vegetable stock
  • 1/4 tsp dried thyme
  • 2 tbsp pine nuts
  • Small bunch fresh basil
  • Black pepper
  • 1 tbsp sour cream or Greek yogurt heaped

Instructions

  • Heat the oil in a saucepan, and add the garlic and onion. Cook over a medium heat for 5 minutes, stirring regularly, until soft.
  • Add the passata, vegetable stock and thyme, and mix well. Bring to a gentle simmer, and cook for another 5 minutes.
  • While the soup is bubbling, add the pine nuts and fresh basil to a mini food processor, and blitz for a few seconds until a coarse crumb is formed. Set aside.
  • If desired, blitz the soup with an immersion blender until smooth.
  • Season the soup with plenty of black pepper (you might not need salt unless you used low-sodium stock). Remove from the heat, and add the sour cream (or Greek yogurt). Mix well, and serve warm, topped with the basil and pine nut crumb.
Course: Soup
Author: Becca Heyes

15 minute tomato soup with basil pine nut crumb - a more glamorous version of the classic!

Love creamy soups? Try my creamy spring vegetable soup – packed with vegetables and Greek yogurt!

Creamy spring vegetable soup