Tomato Basil Soup recipe
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- Dish type
- Vegetable soup
- Tomato soup
- Tomato basil soup
This is the first time I tried to make my own tomato soup and it turned out really flavourful. Don't be put off if it's not as dark red as tinned tomato soup! Add a tablespoon of creme fraiche to each bowl before serving.
44 people made this
- 2 tablespoons olive oil
- 1 large onion, minced
- 2 garlic cloves, minced
- 1.5 kg ripe tomatoes
- 1.5 litres beef stock
- 50g fresh basil leaves, chopped
- salt and pepper to taste
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Heat the oil in large saucepan over medium heat and cook the onions and garlic for 5 minutes.
- Add the chopped tomatoes. Cook for another 5 minutes. Add the stock and basil. Season with salt and pepper.
- Simmer for 20 minutes, puree the soup with a hand blender. If you prefer to have no tomato seeds in it - pour it through a fine sieve.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Decided to try this as its one of the few Tomato soup recipes that didn't include cream / milk or butter.I followed the recipe in full apart from the addition of a little celery. I also substituted the beef stock for vegetable and I only had approx 20g of fresh basil so added a little dry basil.The soup is very very tasty - however it is way to thin / watery. I think that 1 litre of stock would have been enough. I also think that 50g of fresh basil would have been a little over powering.All said though very tasty - thank you for posting-13 Nov 2012
I used this as more of a guide. I added celery and a tin of chickpeas and a red chilli finely chopped. I also used Vegetable stock instead of beef but only used about 600ml and I added a jar of passata. I blended it all and wow everyone loved it.-26 Jun 2014
My first attempt at tomato soup so I read a few different recipes and decided to try this one but added 800ml of chicken stock instead of the beef. I then added a beef stock cube right at the end to enhance the flavour. Really tasty and even impressed my Son who isn't really a big soup fan, this will definitely be a regular make in our house.-17 Jun 2016
Nordstrom's tomato basil soup
Dear SOS: I would like the recipe for tomato basil soup from Nordstrom Cafe. I have not been able to squeeze the recipe out of the chefs. Can you help?
Dear Michelle: This recipe is featured in the recently published “Nordstrom Friends and Family” cookbook (Chronicle, $24.95).
In a 6- to 8-quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil, and cook, stirring occasionally, until softened, 10 to 12 minutes.
Add the tomatoes, including the puree, and the broth, and bring to just a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
Remove from the heat. Working in batches, puree the soup in a blender or food processor fitted with a metal blade. Return the pureed soup to the saucepan, add the cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately.
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Tomato Basil Soup recipe - Recipes
Serving Size 2 1/4 tbsp dry mix
Amount Per Serving Calories 40 % Daily Value * Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 15mg 1 % Potassium 113mg 4 % Total Carbohydrate 9g 3 % Dietary Fiber 1g 4 % Sugars 2g Protein 1g 2 % Vitamin A 15 % Vitamin C 15 % Calcium 2 % Iron 15 % Vitamin D 0 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Tomato Basil Soup
This Tomato Basil Soup is my favorite tomato soup, hands-down. It’s inspired by the Cafe Zupas Tomato Basil Soup and is so rich and creamy and just plain delicious. This is the perfect soup to have with a grilled cheese sandwich. I may be weird, but I love dipping a grilled cheese sandwich in tomato soup. You have to try it! It is comfort food at it’s best.
If you have any garden tomatoes left, this is a great way to use them up. You can just substitute fresh diced tomatoes instead of the store-bought canned tomatoes. You will want to stew them first, like in the recipe HERE. If you have some garden tomatoes already canned from earlier in the season it will be even better. Trust me, it tastes SO GOOD with garden tomatoes. If you want to keep things really fresh, feel free to make your own homemade pesto as well. We have a fabulous recipe HERE and it makes the perfect amount. If you are in a hurry and have some store-bought pesto on hand, that works, too. Just do what you have time and energy for.
Tomato & Basil Soup Recipe
Soup is definitely a winter favourite, and this Tomato & Basil soup is on the top of our list!
* 3 tbsp olive oil, plus to drizzle
* 2 onions, sliced
* 3 garlic cloves, peeled and left whole
* 2 × 400g tin whole tomatoes
* 2 cups vegetable stock
* 1 tbsp sugar
* 1 tbsp tomato paste
* Handful fresh basil
* Salt and pepper
1. Heat the oil in a large pot on medium heat and add the onion. Fry until soft, for 8–10 minutes, then add the garlic and fry for 3 minutes.
2. Add the tinned tomatoes, vegetable stock, sugar and tomato paste. Cook for 30–45 minutes, until the liquid is slightly reduced. Add the basil and season with salt and pepper.
3. Use a stick blender to blend the mixture to a smooth consistency. Adjust the seasoning if necessary.
The tiny bit of cayenne pepper in this tomato basil soup doesn’t make it spicy, it just makes it ultra flavorful. Don’t leave it out, trust me on this one.
When blending the soup, make sure to vent the blender so the hot soup doesn’t burst out. And it goes without saying that you should be very careful when pouring the hot soup into the blender. Please don’t splatter hot soup on yourself!
I prefer serving my homemade tomato soup over orzo to bulk it up a bit and make it more filling. Feel free to leave the orzo out or use a gluten-free version if necessary.
A Velvety and Delicious Creamy Tomato Basil Soup
I wasn’t a fan of tomato soup until this creamy tomato basil soup recipe. Nothing beats this soup and a grilled cheese sandwich on cold days!
Clark Lake Beach Bar
There’s a small Bar & Grill on Clark Lake, about an hour south of me, and it has amazing views of the lake. A few years ago, on a cold Michigan winter’s day, my better half and I stopped there for a bite to eat and watched one of the best sunsets I’ve ever seen. By chance, I had a bowl of soup to warm me up. While I’m not a big fan of Tomato soup, for some reason that day I was craving it. And their creamy tomato soup did not dissapoint!
I’m Normally Not a Tomato Soup Fan
As humans, we all have the comfort zones that we tend to circle back to. Tomato soup is not what I’d call my “go-to”. I don’t remember what else I had to eat that day, but I DO remember that creamy tomato basil soup. It was so velvety smooth and creamy. A big dose of fresh Basil really made it stand out. It certainly wasn’t the same condensed can of soup I remember from my youth. I now know that I have been missing out all this time.
My Quest for A Creamy Tomato Soup Recipe
In my quest to recreate this delicious soup, I believe I know what makes it so delicious: cream cheese and heavy cream! While this may be Keto friendly, it is not a low-calorie food. On that cold winter day, my only care was the comfort of a warm soup. It’s hard to beat a hot, delicious soup on a cold winter day!
Let this creamy tomato basil soup recipe simmer for a few hours. The flavor intensifies as it simmers. If you have access to fresh Basil be sure to use it. Pair this with a grilled cheese sandwich made with sourdough and American cheese, now your talking. Come to think about it, maybe it is in my comfort zone after all!
Tomato Basil Soup Recipe
Yield: serves 6
Prep Time: 15 minutes
Cook time: 1 hour 10 minutes
• 15 whole Roma Tomatoes
• Olive Oil (7 tablespoons, divided use)
• 1 ½ tablespoons balsamic vinegar
• 3 tablespoons brown sugar
• 1 tablespoon salt
• 1 teaspoon fresh cracked black pepper
• 1-2 teaspoons red chili pepper flakes (depending on how spicy you like it!)
• 2 teaspoons Italian seasoning
• 3 whole heads of garlic (peels left on), plus 2 cloves chopped, divided use
• 1 whole onion, chopped
• 3 tablespoons tomato paste
• 2 (2 ounces each) bunches basil, stems removed, and chopped
• ¼ cup flat-leaf parsley, chopped
• 3 ½ cups chicken stock , or vegetable stock if making vegetarian
• 1 cup croutons
• ½ cup grated Parmesan cheese
- Preheat oven to 400 degrees F and line 2 baking sheets with foil.
- Cut the Roma tomatoes in half and place them in a large bowl add 2 tablespoons of olive oil as well as the balsamic vinegar and other ingredients up to and including the Italian seasoning to the tomatoes, and toss to coat add to the baking sheet.
- Cut the tops off of the 3 heads of garlic and drizzle 2 tablespoons of the olive oil over top of them wrap the oiled heads tightly in foil, and place them next to the tomatoes on the baking sheet, and roast them together for 45 minutes.
- Once the tomatoes and garlic are roasted, set them aside to cool slightly until they can be handled then, squeeze the roasted garlic cloves out of their papers, discard papers and set aside the roasted garlic cloves.
- In a medium soup pot set over medium-high heat, add the remaining 3 tablespoons of olive oil, the chopped onion and the two remaining fresh, chopped garlic cloves saute them for a couple of minutes, and allow them to become aromatic and translucent then, add in the tomato paste and the roasted tomatoes (and all of their juice from the baking sheet), along with the roasted garlic cloves, and stir those together next, add the basil and parsley, along with the chicken stock and the croutons, and allow the soup to gently simmer, covered, for about 20 minutes.
- To finish the soup, add the grated Parmesan cheese, and using a hand immersion blender (or a regular blender), puree the soup until smooth and completely pureed (if using a blender, work in small batches to puree- be careful to not overfill the blender, as hot soup can splatter) check the salt/pepper, and adjust, if necessary.
- Ladle soup into serving bowls, and enjoy!
Cook's Note: This recipe was originally published February 2012 and has been updated with even more love! And new photos!
About Ingrid Beer
Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.
She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.
So what’s so secret about secret ingredient tomato basil soup?
The secret to making delicious tomato basil soup or even minestrone is simple. It’s something you’ve already had. It’s something that goes hand in hand when you think of tomatoes and cheese
That super concentrated flavor of basil pesto makes this tomato basil soup NEXT LEVEL STUFF. The pine nuts from the pesto add such nice depth and creaminess that you’ll forget about adding that heavy cream or half and half in and opt for this more flavorful/ healthier option instead.
The parmesan in the pesto also adds just the right amount of cheesiness to the soup without overpowering it.
This tomato basil soup is exactly what you need to cure that cold that’s starting to come on from the weather changing so rapidly. And it’s perfect for the fall! Imagine a chilly evening complete with a warm blankie, comforting tomato basil soup, and a grilled cheese sandwich to dip, dunk and munch on. For the colder months, the grilled cheese is a MUST. For summer, I served this soup with cheesy toasts. It’s just a bit of provolone on a slice of baguette with a pinch of salt, garlic powder, and a bit of Italian seasoning.
Tomato Basil Soup
- Calories 254
- Fat 20.9 g (32.2%)
- Saturated 2.9 g (14.5%)
- Carbs 16.5 g (5.5%)
- Fiber 4.4 g (17.6%)
- Sugars 9.1 g
- Protein 3.3 g (6.6%)
- Sodium 487.3 mg (20.3%)
plus 2 tablespoons extra-virgin olive oil, divided
roma or tomatoes on the vine
Freshly ground black pepper
large fresh basil leaves, plus more for serving
Dice 1 large yellow onion and mince 3 large garlic cloves.
Heat 1/4 cup extra-virgin olive oil in a medium pot over medium heat until shimmering. Add the onion and garlic and cook until soft and aromatic, 7 to 10 minutes. Meanwhile, quarter the tomatoes, then cut each piece in half. (No need to seed, skin, or remove the cores you should have about 8 cups chopped tomatoes.)
Add the tomatoes to the pot, increase the heat to medium-high, and cook, stirring frequently, until the tomatoes have softened, broken apart, and started to go orange-y in color, about 15 minutes. Remove from the heat. Add 1 teaspoon kosher salt, 10 large basil leaves, and season with black pepper. Stir to combine and let sit 5 minutes.
Use an immersion or standard blender to purée the soup, slowly drizzling in 2 tablespoons olive oil while blending, until smooth or desired consistency. Taste and season with salt and pepper as needed. Serve hot, topped with torn basil leaves and more black pepper.
Make ahead: This soup can be made up to 3 days in advance and refrigerated, or frozen up to 3 months.
Blending options: An immersion blender is the easiest way to purée this soup, but a standard blender works just as well — and even a food processor can do the trick in a pinch! If using a blender or a food processor, work in batches if needed and make sure the feed hole or tube is open while blending so that steam can escape — puréeing a hot liquid could result in a messy (not to mention dangerous!) explosion.