Tomato & Basil Soup Recipe


Make the most of the tomato season with this recipe for our Tomato & Basil Soup. This warming dish is perfect as a starter or light lunch and is currently on our all day set menu (you can view the full menu here).

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Serves 4


800g tinned plum tomato - smashed
3 over ripe tomatoes - roughly chopped
300ml water
1/2 bunch of basil - picked and chopped
1 cube vegetable bouillon
120ml olive oil
1/2 loaf of crusty bread - torn
2 cloves of garlic - thinly sliced
1tsp chilli powder


Start by warming the olive oil in a large pan and adding the sliced garlic. Gently toast until it smells a little nutty.
Add half the basil and lightly stir, then carefully fold in the smashed plum tomatoes. Let the flavours get to know each other and leave to bubble for a few minutes.
When slightly thickened, crumble the vegetable bullion in and add the water, leave it to reduce again.
Take off the heat and add the rest of your basil and roughly chopped tomatoes, gently combine and allow to stand for 2 minutes.
Just before serving, fold in the crusty bread and season with a little chilli powder.
Serve into bowls and finish with shavings of good quality Parmesan and a drizzle of extra virgin olive oil.