Yellow Tomato Soup with Fried Basil

5 from 6 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 20 kcal


  • 500 g Yellow tomatoes
  • 2 Fresh onions
  • 4 little toes Fresh garlic
  • Olive oil with basil
  • 0,38 liter Vegetable broth
  • Salt, wild garlic salt
  • Colorful pepper from the mill
  • Piripiri - chilli flakes
  • Fresh thyme
  • 1,5 teaspoon Tomato paste
  • Edible flowers
  • Basil leaves
  • Oil for deep-frying


  • Peel the onions and garlic and cut into small cubes. Put in a saucepan and fry both in olive oil. Wash and cut the tomatoes into pieces and add to the onions. After a few minutes, deglaze with the vegetable stock and add the spices. Simmer on low temperature for about 20 minutes.
  • Stir in the tomato paste and finely puree the soup. Then pass through a sieve so that there are no more pips and shells in the soup. Season the soup again to taste.
  • For the decoration in the soup, heat some oil in a deep pan to 180 ° C. Pluck the basil leaves from the stems and fry them briefly in hot oil. But beware!!! something splashes. Remove the leaves from the oil with a slotted spoon and drain on paper towels.
  • Arrange the yellow tomato soup on plates and garnish with the baked / deep-fried basil and edible flowers.
  • I dried the residue from the pureed soup from the sieve in the oven, then finely ground it. This is then again a fine condiment for the next soup.


Serving: 100gCalories: 20kcalCarbohydrates: 0.6gProtein: 0.3gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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