This spicy tomato, basil, and buckwheat soup is deliciously filling, really easy to make, full of goodness, and frugal too. The challenge is to only eat one bowlful at a time!
Apart from the oil, paprika, salt & pepper, and the buckwheat, all of the ingredients for this deliciously and flavourful soup have come from my garden. How cool is that?
(And the oil, paprika, and salt are all local to Romania.)
The sweet and juicy tomatoes for this soup are ripened under the blazing Transylvanian sun, and grow companionably alongside three types of fragrant basil.
The mild, crisp red onions and creamy garlic have now been harvested, and some will be set aside for the cooler months.
Now it's the turn of the fiercely piquant chillies (and their milder cousins, the sweet peppers), to have dominion over the garden. As the days grow shorter, these fiery fruits grow longer, turning from deep green to pale orange, to rich scarlet in just a few short weeks.
(See, I can wax lyrical! **fnar**)
No two days are ever the same in the garden!
The vegetable stock I use in this soup is made from the off-cuts and peelings of yet more of my garden's bounty... before they go to into the compost to be recycled back into the earth from whence they came, to nourish a new generation of fruit, vegetables, and herbs.
And so the cycle continues in this bucolic land that I love.
Making this soup is as easy as sweating the onions, garlic, chilli, tomatoes, paprika, and half of the basil in the oil, blending, then adding the stock and buckwheat, and leaving it all to simmer for around 25 minutes. After that, simply add the rest of the basil, adjust the seasoning, and serve.
And enjoy, of course!
Spicy Tomato, Basil, and Buckwheat Soup
- light yet filling
- full of flavour
- mildly spicy
- bursting with goodness (Vitamin A 61%, Vitamin c 82%, Calcium 6%, Iron 12% RDV)
- low in calories
- high in protein and fibre
- deliciously more-ish!
If you want to make this more hearty, why not chop up a couple of vegan sausages, and add them to the soup five minutes before serving? They work really well with the tomato and basil, and make for a really simple weeknight supper.
However you have this spicy tomato, basil, and buckwheat soup, I know you're going to love it! Poftă bună!
What is your favourite summer soup?
Spicy Tomato, Basil, and Buckwheat Soup
- 2 tablespoon sunflower oil
- 1 large onion sliced
- 1 small head garlic smashed
- 1 large chilli pepper split and bruised, (note 1)
- 1.5 kg ripe tomatoes roughly chopped
- 1 tablespoon paprika
- 30 g fresh basil divided
- 250 ml vegetable broth
- 200 g dry buckwheat groats
- 250 ml water
- Salt and pepper to taste
- In a large saucepan or stockpot, sauté the onion in the oil for a few minutes, until it starts to turn translucent.
- Add the smashed garlic and the chilli, and continue to fry for another 2-3 mins, until the raw garlic smell has gone.
- Stir in the tomatoes, paprika, and half of the basil, cover the pan, lower the heat, and allow to sweat for 15 mins.
- Optional: Blend the tomato mix until smooth. I find it's easiest to use an immersion blender for this.
- Add the vegetable broth and the buckwheat, and bring the whole thing to the boil. Reduce the heat, cover the pan again, and simmer the soup for 20-25 minutes, until the buckwheat is cooked.
- Once the buckwheat has cooked, add the water, and the rest of the basil (if the leaves are large, tear them up first). Taste and season as necessary before serving.
- Store any leftovers in an airtight container in the 'fridge for up to three days. This can also be frozen.
- Do feel free to add more chilli if you want!
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
What a beautifully summery soup! Thanks for joining in with Simple and in Season - you're a superstar contributor 🙂
It's such a great way to use up a glut of tomatoes, isn't it?! Thanks so much for hosting Simple and in Season, Katie! xx
That is happiness in a bowl. Just beautiful. Thank you! x
Easy peasy happiness in a bowl, Vicki! xx
Oooh yummy! I really want to put some buckwheat in a soup now too - it must go really well with the tomatoes and paprika. Thanks so much for sharing!
It does, Corina! I love bulking out soups with buckwheat - it's such a fantastic addition, and readily takes on other flavours too. xx
No sooner have I finished drawling over your amazing mediterranean tart than i find myself here. You've done it again except this time I dont even want to add an non vegan extras. I just want to dip into that soup now looks absolutely delicious. Thank you for sharing!
Ha ha ha, thank you, Jacqui - high praise indeed! xx
Michelle Frank | Flipped-Out Food
Hi, Nico! I saw your recipe on #CookBlogShare and I have to say: it looks amazing! I live in Wisconsin, USA, so my tomatoes are still quite green—but I have been pulling out some jalapeños. As you say, no 2 days are ever the same in the garden! I love lentils, and I'm thrilled to see this recipe that will put a lot of what I have growing in my garden to good use—just as soon as those tomatoes turn red!
On the plus side, presumably you'll be eating freshly picked tomatoes long after ours are finished! I'm currently away for a few days, and am itching to get back to my garden to see if my chilies have turned red yet! Ha ha! I hope you love this soup when your tomatoes are ready! xx
Mel | avirtualvvegan.com
How lovely that you grew most of the ingredients. I'm sure the flavour is out of this world with such fresh ingredients. Buckwheat doesn't get used enough which is a shame. It's a favourite of mine. I love the idea of using it in soup. I would never have thought of that. Lovely recipe!
Call me biased but I really don't think you can beat the flavour of freshly-picked produce. 🙂 Totally agree about buckwheat, and I love that it's such a cheap and filling staple too! xx
Rebecca @ Strength and Sunshine
Love that you used buckwheat! I usually eat buckwheat in breakfast porridges, but in a soup sounds fab!
Oh yes, it's great as a porridge, isn't it, Rebecca? I prefer it to oats. 🙂 xx
Love your recipes thanks.
You're very welcome! xx
This would be good on a wet day like today! Looks hearty.
Oh, lucky you, Brandie, having rain. We've had none for over a week now, and temps are almost up 40C. The well is really low - it's dropped by around a metre in the last couple of weeks; and I'm seriously concerned as to whether we're going to have a water shortage soon. Our water supply for the house comes from the well, plus we use the well to water the veggie garden with. It's also the communal well, and some people in the village don't have indoor plumbing, so get theirs from here. We could really do with a few good downpours! xx