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Tomato Basil Soup Recipe

tomato basil soup recipe

Tomato Basil Soup is a weekly feature on our summer menu. Creamy, savory, and brimming with the rich flavor of freshly ripened tomatoes, we just can’t get enough! This year, practically every farmer in the area had a bumper crop of tomatoes, so these glorious summer fruits could be had for as little as 50% of their normal price. I’m tempted to buy a bushel or two to put up for the winter, just so that I can keep having tomato basil soup all year long.

Tomato Basil Soup Recipe

Tomato Basil Soup: The Players

Tomato Basil Soup: The How-To
1) Melt butter in a 2-3 quart saucepan over medium heat. Add onions and cook until onions turn translucent. Add tomatoes and broth, cover, raise heat, and bring to a boil.

2) When boiling, reduce heat to medium, uncover, and add salt, balsamic vinegar, and honey. Stir. Lightly boil for 15-20 minutes.

3) Just before serving, remove from heat and add basil and cream. Blend soup with an immersion blender (or by transferring to a regular blender).

4) Serve with a dollop of sour cream and ENJOY! This tomato basil soup POPS.

(photo by chrispotako)

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
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21 Responses to Tomato Basil Soup Recipe
  1. Laura Kenney via Facebook
    June 29, 2011 | 3:39 pm

    that sounds sooooo good!

  2. Emma
    June 29, 2011 | 4:04 pm

    Just bought thirty pounds of tomatoes from our CSA here in Austin. Do you think that this soup will freeze well? Should I leave the cream out of the soup before freezing and add it to the soup after defrosting?

    • KristenM
      June 29, 2011 | 4:37 pm

      Hi Emma,

      The soup freezes quite well. I personally like to add cream to things just before serving so that it’s fresh and raw (all those good enzymes), so I’ve never tested freezing it with the cream already blended in.

  3. Monica Oxendine via Facebook
    June 29, 2011 | 4:22 pm

    sounds good but ill save the hot foods for winter….saving this recipie tho!!!

  4. Hayley
    June 29, 2011 | 5:04 pm

    You are officially my favorite person!!! :D I LOVE tomato basil soup (though for me it’s more of a winter meal – I’ll have to can some tomatos!)

    • KristenM
      June 29, 2011 | 5:10 pm

      If you want something cool, this tastes even more exquisite served cold the next day. Guess it’s all that blending of flavors after being stored in the fridge!

  5. Primal Toad
    June 29, 2011 | 5:42 pm

    Oh! This sounds awesome! I don’t do dairy unless its butter or whey protein powder (not so much this anymore).

    Do you think coconut milk would be a good substitute for the heavy cream? I have cream cheese too that I may be ok with. I just breakout when I consume dairy – lactose seems to be the problem.

  6. Jennifer
    June 29, 2011 | 8:02 pm

    Looks and sounds absolutely delicious – I love anything with fresh tomatoes and basil, and adding cream… that will make this my new favorite :)

  7. Stacy Makes Cents via Facebook
    June 29, 2011 | 8:22 pm

    I love tomato basil! I printed this to use when tomatoes are ready around here. Yum, yum!

  8. Amy Scott
    June 30, 2011 | 3:23 am

    This recipe sounds lovely. I never would have thought to add honey to a soup so I will definitely try it. This is the sort of soup that will work all the year round and if it can be frozen it makes it such a convenient way to prepare a quick meal.

  9. Tiffany (As For My House)
    June 30, 2011 | 12:04 pm

    So what WOULD be the best thing for preserving?

    Would you can diced tomatoes, then make the soup fresh in later months? Or make the soup now and can it (with or without cream)? Or freeze?

    Or ??

    Thank you!

    Tomato Basil soup is a favorite of mine to eat, but I’ve never made it, so I’m really looking forward to this!

    • KristenM
      June 30, 2011 | 12:09 pm

      Tiffany — Personally, I can the diced tomatoes. That way they’re more versatile in their uses later. I freeze soups (and other foods) only when I’m actually making them for dinner that night. I double or triple my recipes then freeze leftovers for later use as “fast food.”

      • Tiffany (As For My House)
        June 30, 2011 | 12:21 pm

        Thank you!! The Internet is such a blessing, to be able to have a community of women who are farther along the road than I… Even if they’re across the country and around the world! ;)

  10. Cayla
    July 1, 2011 | 4:59 am

    Wow looks absolutely delicious! I love your tomato basil soup! Thank you for sharing this recipe.

  11. Augie
    July 1, 2011 | 7:17 am

    I would roast three or four varieties of heirloom tomatoes as the base. Yes, serving it cold also works. With cream or without.

  12. Heather
    July 2, 2011 | 11:39 pm

    Where do you live that the farmers HAD a bumper crop this year?! LOL We won’t see local tomatoes here in Vermont until August/September. But I’ll keep this recipe stashed away because it looks fabulous. =)

  13. Caveman Home Companion
    July 6, 2011 | 1:35 pm

    I have 2 big pots of basil growing on my deck. Now I know how to convert them into soup! Thanks!

  14. Stacy Makes Cents
    August 16, 2011 | 12:03 pm

    I made this today and it’s great! I put in a cup for my 2 year old and she drank it with a straw. :-) I will freeze part of this batch for a treat in the winter.

  15. Summer
    July 2, 2012 | 6:38 pm

    Made this for dinner tonight (though I halved the recipe, except for the basil) – served chilled due to heat wave. Very tasty! Thanks for posting!

  16. Celine
    September 4, 2012 | 4:07 pm

    I liked the flavors of this soup however, if I make it again I will definetly seed the tomatoes because it was very unpleasant to eat them in my soup. I also blanched my tomatoes to remove the skins before chopping.

  17. Natalie
    January 26, 2014 | 7:01 am

    Can I ask why you insist on grass fed cows? If it for an ethical reason, I think you should know that the cows in the US still very rarely get to be outside in fields. The welfare of dairy cows is very low across the world, particularly in America.

    It’s best to only buy from companies that have a strict no zero grazing policy.

    If it’s for health reasons – stressed animals release very highly levels of cortisol (stress hormone). You are what you eat I guess.

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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