Spicy Tomato, Basil, and Buckwheat Soup

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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
  • gluten-free
  • soy-free
  • nut-free
  • 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?

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