Ghojeh va Reyhan (گوجه و ریحان) — Persian-Style Tomato & Basil Soup
A velvety Persian-style tomato and basil soup made with ripe tomatoes, olive oil, onion, garlic, and vegetable broth, finished with heavy cream for a smooth, comforting bowl with bright acidity and herbal sweetness.
Printable Recipe Card
Servings: 4 · Total: 70 min · Difficulty: easy
Ingredients (quick list)
- 1200 g Ripe tomatoes (cored and halved)
- 200 g Onion (finely diced)
- 12 g Garlic cloves (minced (about 3 medium cloves))
- 30 ml Olive oil (extra-virgin)
- 750 ml Vegetable broth (low-sodium if possible)
- 30 g Fresh basil leaves (plus extra for garnish if desired)
- 8 g Salt (start with 6 g, then adjust to taste)
- 1 g Black pepper (freshly ground)
- 120 ml Heavy cream (room temperature)
Steps (summary)
- Prepare the vegetables: core and halve the tomatoes, dice the onion, and mince the garlic. Stack and loosely roll the basil lea…
- In a heavy pot over medium heat, warm the olive oil for 1 minute. Add the diced onion and cook 8–10 minutes, stirring every 1–2…
- Add the minced garlic and cook 45–60 seconds, stirring constantly until fragrant. Immediately add the halved tomatoes and 6 g o…
- Pour in the vegetable broth, scrape the bottom of the pot to dissolve any browned bits, and bring to a gentle boil over medium-…
- Turn off the heat and add the basil and black pepper. Let the soup stand 3 minutes to infuse. Blend until completely smooth usi…
- Return the soup to low heat. Stir in the room-temperature heavy cream slowly over 1–2 minutes. Warm gently for 3–5 minutes with…
Cultural Background
Tomato-based soups are common in many kitchens, and this Persian-style version highlights the frequent pairing of herbs with cooked vegetables in Iranian home cooking. It is often served as a light starter or simple meal, especially when tomatoes and fresh herbs are abundant.
Equipment
💡 Tips
- For best flavor, use peak-season tomatoes; if they taste bland, simmer an extra 5–10 minutes to concentrate.
- If you prefer a brighter soup, reserve 5 g basil and stir it in after blending for a fresher aroma.
- To make the texture ultra-silky, pass the blended soup through a fine-mesh sieve before adding cream.
- Keep the soup below a simmer after adding cream; boiling can dull basil aroma and risk splitting.
- Low-sodium broth gives you better control of seasoning; adjust salt at the very end.
⚠️ Common Mistakes
❌ Boiling the soup after adding heavy cream
💡 Why: High heat can cause the dairy to split and can mute basil’s fresh aroma.
✅ Fix: Keep the soup on low heat and warm gently; if it starts to bubble, remove from heat and stir until calm.
❌ Under-cooking the onions
💡 Why: Raw onion sharpness can dominate the soup and make it taste harsh.
✅ Fix: Sweat onions 8–10 minutes until translucent and lightly golden before adding garlic and tomatoes.
❌ Blending hot soup unsafely in a countertop blender
💡 Why: Steam expansion can force the lid off and cause burns.
✅ Fix: Blend in batches, fill halfway, vent the lid with a towel, and start on low speed before increasing.
❌ Adding basil too early and simmering it for a long time
💡 Why: Extended heat dulls basil’s color and fragrance.
✅ Fix: Add basil off heat just before blending, or reserve a small portion to stir in after blending.
🧊 How to Store
Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, stirring often; avoid boiling after the cream is added. Freeze without the cream for up to 3 months; thaw overnight in the refrigerator and add cream while reheating.
📅 Make Ahead
Make the soup base (through blending, without cream) up to 2 days ahead and refrigerate. Reheat gently, then stir in room-temperature cream just before serving for the freshest flavor and best texture.
🍽️ Pairs Well With
- Warm flatbread or crusty bread
- A simple cucumber and herb salad
- Grilled cheese or toasted cheese sandwich
- Olives and pickled vegetables as a light mezze-style starter
Regional Variations
- Northern Iran (Caspian-influenced)The soup is sometimes finished with more herbs and a slightly tangier profile, using a touch more black pepper and an extra handful of basil added at the end for a greener aroma.
- Tehran-style home cookingOften kept very smooth and creamy, with careful blending and a gentle cream finish; it may be served as a starter alongside bread and simple vegetable accompaniments.
- Mediterranean-leaning interpretationSome cooks add a little more olive oil at serving and keep the basil very fresh, emphasizing a brighter, herb-forward bowl while maintaining the Persian preference for balanced seasoning.
Ingredients
- 1200 gRipe tomatoes (cored and halved)
- 200 gOnion (finely diced)
- 12 gGarlic cloves (minced (about 3 medium cloves))
- 30 mlOlive oil (extra-virgin)
- 750 mlVegetable broth (low-sodium if possible)
- 30 gFresh basil leaves (plus extra for garnish if desired)
- 8 gSalt (start with 6 g, then adjust to taste)
- 1 gBlack pepper (freshly ground)
- 120 mlHeavy cream (room temperature)
🔄 Substitutions
- Heavy cream→ Half-and-half (same amount)
- Fresh basil leaves→ Fresh parsley (25 g) plus dried basil (2 g)
- Olive oil→ Avocado oil (same amount)
Instructions
- 1
Prepare the vegetables: core and halve the tomatoes, dice the onion, and mince the garlic. Stack and loosely roll the basil leaves, then slice into thin ribbons. Measure broth and cream so they are ready to add quickly; keeping the cream at room temperature helps prevent curdling during finishing.
- 2
In a heavy pot over medium heat, warm the olive oil for 1 minute. Add the diced onion and cook 8–10 minutes, stirring every 1–2 minutes, until soft and translucent with light golden edges. Do not rush this step; slow sweating builds sweetness that balances the tomatoes’ acidity.
- 3
Add the minced garlic and cook 45–60 seconds, stirring constantly until fragrant. Immediately add the halved tomatoes and 6 g of the salt. Increase to medium-high heat and cook 10 minutes, stirring and pressing the tomatoes with a spoon to release juices; the mixture should look saucy and steamy.
- 4
Pour in the vegetable broth, scrape the bottom of the pot to dissolve any browned bits, and bring to a gentle boil over medium-high heat (about 4–6 minutes). Reduce to low, partially cover, and simmer 25 minutes, stirring occasionally, until the tomatoes are fully broken down and the broth tastes rounded.
- 5
Turn off the heat and add the basil and black pepper. Let the soup stand 3 minutes to infuse. Blend until completely smooth using an immersion blender, or carefully transfer to a countertop blender in batches (do not fill more than halfway). Blend 30–60 seconds per batch until velvety.
- 6
Return the soup to low heat. Stir in the room-temperature heavy cream slowly over 1–2 minutes. Warm gently for 3–5 minutes without boiling. Taste and adjust with the remaining salt as needed. Serve hot, optionally garnished with a few basil leaves and a thin drizzle of olive oil.
🪪 Recipe Passport
Cultural Background
Tomato-based soups are common in many kitchens, and this Persian-style version highlights the frequent pairing of herbs with cooked vegetables in Iranian home cooking. It is often served as a light starter or simple meal, especially when tomatoes and fresh herbs are abundant.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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