Italian tomato soup with basil
Preparation time
5 min
Cooking time
15 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Servings
4
The tastiest Italian tomato soup with basil is easy to make yourself from now on with this recipe and Bertolli pasta sauce Basilico. A delicious summer tomato soup with natural tomatoes, Parmesan cheese, fresh basil, herb broth, olive oil and homemade croutons. In just 20 minutes, this delicious starter for 4 people is already on the table.
In this recipe
Preparation method
- Cut the tomatoes into quarters, remove the seeds and cut the flesh into strips. Cut the crusts off the bread and then dice the bread. Shave nice curls from the Parmesan cheese and cut the basil into strips.
- In a saucepan, bring the Bertolli pasta sauce Basilico with the herb stock to the boil. Add salt and pepper to taste and simmer the soup for 10 minutes.
- Stir-fry the bread cubes in a frying pan with olive oil until golden brown. Stir the tomato strips into the soup and heat for 2 minutes.
- Ladle the tomato soup into large bowls or deep plates and sprinkle the home-baked croutons and basil in the centre of each bowl. Garnish with the curls of Parmesan cheese.
Ingredients
- 4 tomatoes
- 2 slices of bread
- 50 g fresh Parmesan cheese
- 15 g fresh basil in strips
- 1 Bertolli Basilico pasta sauce in a jar of 400g
- 500 ml herb broth
- 1 tbsp Bertolli olive oil classico
View the nutritional value
| Energy | 193 kJ (46 kcal) |
| Protein | 8,7 g |
| Carbohydrates | 19,1 g |
| Sugar | 11,6 g |
| Fibre | 2,7 g |
| Fat | 8,8 g |
| Saturated fat | 3,3 g |
| Salt | 1,05 g |
