Tomato and basil soup made with sieved tomatoes

Tomato and basil soup made with sieved tomatoes

This tomato and basil soup recipe embodies the simplicity of summer and celebrates the sweet freshness of vine-ripened tomatoes.

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

cooking sketch 20 min (COOK TIME: 5 min / PREP TIME: 15 min)

cooking sketch Easy


  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 8 sprigs basil
  • 2 bottles Mutti® Tomato Puree (24.5 oz., Passata)
  • 3 cups chicken stock
  • kosher salt
  • 1/2 cup loosely packed fresh basil leaves, very thinly sliced (chiffonade) or sprigs of rosemary (to garnish)
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Tomato and basil soup made with sieved tomatoes: Method

  1. Heat the olive oil in a large soup pot over medium high heat. Add the onions and cook, stirring occasionally until soft, 8 minutes. With kitchen string, tie the basil sprigs together. Add basil sprigs, tomato puree, and chicken stock to the onions. Over high heat, bring to a boil. Reduce heat to medium low and simmer until it slightly thickens, about 10 minutes.
  2. Cool for 10 minutes. Remove the basil and discard. Season with salt to taste. (The soup can be done up to one day in advance and stored in the refrigerator until ready to serve. If so, heat the soup over medium heat until hot, for 5 minutes.)
  3. Ladle the soup into bowls and garnish with basil strips or a sprig of rosemary

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Also made with: Passata

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