Traditional recipes

Fresh tomato soup with basil flavored oil

Fresh tomato soup with basil flavored oil

Remove the basil strings from the stems and place in a mortar, keeping a few for decoration. Add salt and turn into a paste. Add the oil and mix for homogenization.

Chop the stalks and sauté in a little of the oil obtained previously, together with the sliced ​​garlic, for 1 minute.

Then add the chopped tomatoes, 100 ml of water, bring to a boil, reduce heat to low and leave for 5 minutes. Add the vinegar and salt, mix and remove from the heat.

With the help of a blender it turns into a cream.

Serve the soup with flavored oil, basil leaves and optional cheese sandwich.

Pasta soup, your new favorite lunch in the cold season: It is prepared in a single pot and lasts 30 minutes

What do you get when you combine a hot and nutritious soup with a delicious portion of flavored pasta?

The answer is & # 8230 a pasta soup! And not just any soup, but one that will remind you of Italy with every spoon, while it will warm you from the inside and make you forget the cold outside.

The soup below can be prepared both during the week, to always have a full and nutritious lunch at hand, but also on weekends, to pamper your friends or family.

In addition, it is a very versatile recipe, which you can make small changes and improvements, depending on your favorite ingredients and the final taste you want to get.

You will need the following ingredients:

  • A tablespoon of olive oil
  • A small onion
  • 3 cloves of garlic
  • An average carrot
  • 1/2 teaspoon paprika
  • A teaspoon of dried basil
  • A teaspoon of dried oregano
  • 100 g red lentils
  • 1.2 liters of water
  • 120 ml vegetable milk or cooking cream
  • 120 ml tomato sauce
  • 150 tortellini or ravioli
  • A tablespoon of lemon juice
  • Salt and black pepper to taste
  • 1/2 bunch of parsley, basil or fresh oregano

How to make pasta soup?

For starters, put the red lentils in a sieve and rinse it with clean water several times. Drain until you take care of the other ingredients.

Chop the onion, carrot and minced garlic, then fry them in olive oil, along with all the spices. Use a large pot to hold all the necessary amount of liquid. After 5-7 minutes of continuous mixing, add the tomato sauce, drained lentils and water. Leave everything on medium heat until boiling.

When the whole mixture starts to boil, add the chosen pasta. You can opt for stuffed pasta, such as tortellini or ravioli, or you can use lasagna sheets broken into smaller pieces. Also, if all you have in the house are fossils or pens, you can use those without problems. Let the pasta boil in the soup, according to the time mentioned on their packaging.

After the time has elapsed, set the heat to the minimum level and add the vegetable milk or cooking cream and lemon juice. Mix well, then turn off the heat.

Chop the fresh greens, then sprinkle it in the pot, before serving the pasta soup. You can eat simple soup or with a good spoonful of ricotta.


Maybe it's not the creamiest basil pesto which I have made so far, but I assure you that it is so tasty and fragrant that I would eat it for breakfast. Anyone who knows me knows how much I love basil and its fragrance, which is why I never miss a few pots as long as the season lasts.

When I pick it, I make basil pesto for the first time, so I have it at hand whenever I need it. It is enough to boil some pasta, to season them with pesto and I quickly got a quick lunch or a tasty dinner. But even radically changing the taste of a grilled chicken breast, for example a teaspoon spread on a hot steak, makes a difference. It is a delight but also in mashed potatoes, also gives a great taste to cereal salads, tomatoes, bruschettas or grilled vegetables.

This time, I had time and made it by hand but it can be prepared just as well and much faster, with the help of a blender or food processor.

  • 50 g fresh basil leaves
  • 2 cloves of garlic
  • a teaspoon of coarse salt
  • 15 g pine seeds
  • 80-100 g race parmesan
  • 100 ml of extra virgin olive oil

How to prepare basil pesto

Choose beautiful, fresh, spotless basil leaves and wipe them with a cloth. Don't wash them!

In a mortar or in a ceramic bowl, crush the garlic cloves together with the salt.

When they have become a paste, start adding the basil leaves, one hand at a time.

After you have finished crushing the basil leaves, add the pine seeds.

Continue with the Parmesan cheese. If you also have pecorino, replace a third of Parmesan cheese in combination, it will taste even better.

And at the end, incorporate the oil into the wire, stirring constantly.

That's it, I got a delicious and delicious basil pesto. It can be stored in jars for 2-3 days in the refrigerator, it is important to cover it with a thin film of oil. Or, if you make larger quantities, in the freezer, in small plastic knives.

*As I told you at the beginning of the article, you can make a good and creamy pesto in a blender or robot. Put all the ingredients in the blender, except for the oil and mix carefully (the blades should not heat up too much because the pesto will have a bitter taste). Pour the oil into the wire and mix until you get a homogeneous and creamy composition.

After I finished making pesto, I used it to season some wholemeal pasta. A real delight!

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What proven benefits does basil have?

Scientific studies prove the following benefits of basil:


  • Antioxidants
  • Fighting cancer
  • Pain reduction (analgesics)
  • Fever reduction (antipyretics)
  • Diabetes prevention
  • Liver protection (hepatoprotective)
  • Protection of blood vessels
  • Anti stress
  • Stimulating immunity

Basil contains highly antioxidant volatile essential oils, considered hydrophobic. That is, they do not dissolve in water and are light and small enough to travel through the air and through the pores to the skin. Volatile basil essential oils give the basil its specific smell and taste, but are also responsible for its healing benefits.

Basil herbs contain compounds such as essential oils that help the plant protect itself from predators such as insects, rodents and strains of soil bacteria. When we consume these protective oils, we also benefit from its effects of protecting and stimulating immunity against diseases.

The most used basil for cooking is Italian basil, appreciated for its many health benefits due to the high level of antioxidants, magnesium and vitamins. Basil extract is also used in perfumes, household products for cleaning and oral hygiene due to the ability of basil to act as an antibacterial and antimicrobial agent against microbes and bacteria.

½ cup of freshly cut basil (about eight tablespoons) has about:

  • 2 calories
  • 0 fat, proteins, sugar or fiber
  • 56 milligrams Vitamin A (24 %)
  • 88 milligrams vitamin K (108 %)
  • 0.24 milligrams manganese (12 %)
  • 4 milligrams C vitamin (8 %)

Photo source:

  • 150 grams of finely ground white almonds (I couldn't wait to peel them all, so I left the last 50 grams of almonds with the peel)
  • 60 ml freshly squeezed lemon juice
  • favorite spices (I added 1/2 teaspoon cumin powder)
  • 3 teaspoons olive oil (+ olive oil for flavoring)
  • plain water (about 1/2 cup)
  • 1/2 teaspoon garlic powder (or 1-2 small cloves of garlic, finely chopped)
  • 1 teaspoon salt (or to taste)
  • aromatic herbs (I used rosemary, basil, thyme to flavor the oil)

Food recipes to prepare with fresh vegetables

You discovered the diet ‚sawAnd you would be interested in preparing some recipes with raw vegetables. You don't want to go on such a diet, but would you like to try some simple recipes with the most natural ingredients possible? Here are some easy food ideas.

Fill the fridge with fresh vegetables and prepare the following healthy food recipes. Use spices and different sauces to give an appetizing taste to different dishes. Get inspired by these quick and easy recipes to prepare a dinner. From my point of view they are ideal for busy people.

What ingredients do you need for a delicious tomato soup

Fresh tomatoes - if they are seasonal. Italians, for example, mix two or three types of tomatoes. Onions, garlic, basil, olive oil, celery, carrots, zucchini, bell peppers - should be added to the shopping list. And for a very special taste (we saw how some Italians prepare tomato soup) add grated Parmesan cheese. Or some yogurt (as some Germans do, for example). A vertical mixer is also very useful. Here is the recipe we tested.

3 Recipes with tomatoes

Step 1: Wash, dry and cut the tomatoes. Place them in a temperature-resistant oven dish and season.

Step 2: Mix the onion, garlic and mint. Put the mixture over the tomatoes. Sprinkle with oil and bake for 40-45 minutes in the oven at 180 degrees Celsius.

Step 3: Remove from the oven and sprinkle with grated cheese.

Step 4: Bake for another 10 minutes until browned on top.

Serve this way hot, with wholemeal bread baked in the oven.

Baked tomatoes stuffed with Cous & # 8211 Cous


  • 8 large tomatoes (preferably hard)
  • 3 cups of whole wheat couscous, boiled according to the instructions on the package
  • 4 tablespoons concentrated vegetable soup
  • 1 diced onion
  • 2 cloves garlic, cut into cubes
  • 1/2 cup freshly chopped basil
  • 1/2 cup cup pine seeds
  • 2 tablespoons nutritional yeast, 1 teaspoon paprika, 1 1/2 cups frozen spinach leaves
  • sea ​​salt and black pepper to taste, 1 teaspoon balsamic vinegar per person (optional)

Step 1: Cut the tomatoes in half and remove the core. Turn the tomatoes upside down to drain while the filling is being prepared.

Step 3: Boil the couscous according to the instructions on the package, set aside.

Step 4: Put the onion and garlic in a large pan with 2 tablespoons of concentrated vegetable soup and cook over medium heat over high heat. Add the basil, pine seeds, nutritional yeast, paprika and spinach with another 2 tablespoons of concentrated vegetable soup. Boil for 1-2 minutes, until the spinach is done. Take it off the fire. Add the couscous and season with salt and pepper.

Step 5: Put the couscous composition in tomatoes and place them on a 20 x 20 cm baking tray. If it remains cous-cous, put it in the baking tray around the tomatoes.

Step 6: Bake with the tray unopened for 15-20 minutes at 180 degrees. Serve hot. Sprinkle balsamic vinegar on top when serving.

Tomato stew


  • 4 suitable tomatoes, cut into cubes or blended
  • 2 tablespoons concentrated vegetable soup
  • 1/4 cup diced onions
  • 1/4 cup green bell pepper, diced
  • 1/2 tablespoon sea salt
  • 1 teaspoon Italian seasoning mixture (thyme, basil, rosemary, oregano)
  • 3 tablespoons whole wheat flour
  • 1/2 cup vegetable milk
  • Black pepper to taste

Step 1: Cut into cubes or pass the tomatoes and set aside.

Step 2: Boil the onion, pepper, salt and Italian mixture for 3 minutes in the concentrated vegetable soup.

Step 3: Add the tomatoes and continue cooking.

Step 4: In a separate bowl, mix the flour and vegetable milk until smooth and no longer lumpy. Add to the tomato mixture and mix until smooth and thickened.

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Tomato soup with basil

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Product Details

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A vegan soup that can be enjoyed both cold and hot.

Bring the taste of summer with each spoon.


ingredients: bones, garlic, celery, yellow onions, salt, pepper, sugar, fresh basil.

Allergens: celery.


Producer 2CHEFS

About Chef Nico Lontraș I write many culinary blogs, I also talk to television reporters, and my colleagues. All the best. Defining for him is the relationship he has with food, with good ingredients, with culinary perfection. He has spent 22 years in restaurants in Northern Europe (Ireland, Norway, Estonia), where he opened several restaurants and won several medals in international competitions in Gastronomy. Also, almost all the restaurants where he worked were in a fine dining system, which propelled him a lot in knowing this select type of cuisine. For this reason, Chef Nico Lontraș has decided to dedicate himself to the “reinterpretation” of Romanian cuisine and is currently known for this direction that he proposes and practices.

Chef Johnny Șușală he is a chef with over 20 years of experience in the kitchen, during which time he has been with great Chefs such as Jamie Oliver or Gordon Ramsey, in the restaurants where he worked as an employee. Johnny is passionate, ambitious and dedicated, with a strong desire to cook, to put his soul on the plate and to make the most of his passion and talent. He opened several successful restaurants in Bucharest such as OSHO, La Bonne Bouche, Casino Metropolis, Restaurant La Provence.