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.
If you’re looking for a dairy-free recipe, see: Crock-Pot Tomato Basil Soup {Paleo & Dairy-Free}.
Tomato Basil Soup Recipe
Tomato Basil Soup: The Players
- 2 tbsp butter or ghee (where to buy butter or ghee from grass-fed cows)
- 1 onion, diced
- 8 cups chopped fresh tomatoes (or 2 pint-sized cans of diced tomatoes, drained)
- 1 quart chicken broth (where to buy chicken broth)
- salt, to taste (where to buy real sea salt)
- 2 tbsp. balsamic vinegar
- 1/2 tsp. honey (where to buy organic, raw honey)
- 1/4 cup fresh chopped basil (about 15-20 leaves)
- 2 cups heavy cream (where to buy milk or cream from grass-fed cows)
- sour cream (optional)
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.
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(photo by chrispotako)
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that sounds sooooo good!
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?
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.
sounds good but ill save the hot foods for winter….saving this recipie tho!!!
You are officially my favorite person!!! 😀 I LOVE tomato basil soup (though for me it’s more of a winter meal – I’ll have to can some tomatos!)
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!
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.
Looks and sounds absolutely delicious – I love anything with fresh tomatoes and basil, and adding cream… that will make this my new favorite 🙂
I love tomato basil! I printed this to use when tomatoes are ready around here. Yum, yum!
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.
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!
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.”
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! 😉
Wow looks absolutely delicious! I love your tomato basil soup! Thank you for sharing this recipe.
I would roast three or four varieties of heirloom tomatoes as the base. Yes, serving it cold also works. With cream or without.
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. =)
I have 2 big pots of basil growing on my deck. Now I know how to convert them into soup! Thanks!
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.
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!
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.
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.
Now I REALLY cant wait for tomato season!!!