🍽️Soup

Basil and Tomato Soup (Soup-e Reyhan va Gojeh Farangi)

Name: Basil and Tomato Soup (Soup-e Reyhan va Gojeh Farangi)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 800g chopped tomatoes - fresh and ripe for the best flavor; 420ml chicken broth - use low sodium if you prefer more control over saltiness; 18 fresh basil leaves, chopped - adds a fragrant herbal aroma; 4g sugar - balances the acidity of the tomatoes; 235ml heavy cream - for a rich, creamy texture; 115g butter or margarine - gives a buttery smooth finish

"Indulge in a velvety Persian-inspired masterpiece where garden-fresh basil meets a luxuriously buttery tomato infusion for the ultimate comfort in a bowl."

Prep:30 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

800g chopped tomatoes - fresh and ripe for the best flavor
420ml chicken broth - use low sodium if you prefer more control over saltiness
18 fresh basil leaves, chopped - adds a fragrant herbal aroma
4g sugar - balances the acidity of the tomatoes
235ml heavy cream - for a rich, creamy texture
115g butter or margarine - gives a buttery smooth finish

🌱 Gluten-Free🌱 Low-Carb🌱 Nut-Free🌱 Keto-Friendly⚡ Medium

❤️Health45%

😋Taste92%

🥳Joy95%

👨‍🍳Difficulty20/100

📜 The Story

While tomato-based soups gained popularity in Iran during the Qajar era, this specific variation reflects a modern Persian fusion of traditional fresh herbs like Reyhan with French-influenced velvety textures. It represents the evolution of Iranian 'Soup-e Gojeh Farangi' from a simple rustic broth into a sophisticated, cream-enriched staple of contemporary Tehran dining.

🧬 Flavor DNA

🍋Sour

5/10

🧂Salty

4/10

🌶️Spicy

1/10

🍯Sweet

4/10

🍄umami

6/10

☕Bitter

1/10

✨ Sensory Profile

"This soup offers a luxurious, silk-like mouthfeel with deep sunset hues, releasing an immediate aromatic cloud of peppery basil and sweet simmered tomatoes. Each spoonful balances the heavy richness of cultured butter with the bright, acidic punch of fresh vine-ripened fruit."

Chef's Mastery

💡

The Secret

For a truly professional finish, use an immersion blender to liquefy the tomatoes before adding the cream, then pass the base through a fine-mesh sieve to remove all seeds and skins.

⚠️

Avoid This

Adding the heavy cream while the soup is at a rolling boil, which can cause the dairy to split or curdle rather than emulsifying smoothly.

❄️

Storage

Store in a sealed container in the refrigerator for up to 3 days; reheat very slowly over low heat to maintain the emulsion.

Instructions

In a large pot, combine chopped tomatoes and chicken broth and bring to a boil over heat.

Reduce the heat and let it simmer gently for 10 more minutes.

Add chopped basil leaves and sugar to the pot and stir gently.

Stir in the heavy cream and butter or margarine into the soup.

Gently stir until the butter or margarine is completely melted and mixed. The soup is now ready to serve; serve it hot.