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15 minute tomato soup with basil pine nut crumb

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Servings: 2
Author: Becca Heyes


  • 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


  • 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.