Sep 23, 2009 - Main Dishes, Soup, Vegetarian    Comments Off on Tomato Basil Soup

Tomato Basil Soup

Its tomato season! It seems everyone is having the same problem of tomatoes or other produce just running wild in their gardens. Which means I benefit by having everyone give me bags and containers of tomatoes!

Tomato Basil Soup

Tomato season now makes me so excited, ever since my coworker brought me home grown tomatoes for the first time.

Last year I decided I was going to make something I had never actually tried, let alone try to make. Tomato soup. That’s right I had never eaten tomato soup and grilled cheese as a kid. Not sure why, I had a weird culinary upbringing.

I love her. And her tomato growing dad.

Cherry Tomatoes

So when she brought me my first round of yummy, lovely tomatoes I proceeded to give myself heartburn before I had to stop eating the cherry tomatoes and I knew I just HAD to make more tomato soup this year.


The soup I made last year and instantly made a place in my cook book was tomato basil. Basil is my favorite flavor, besides garlic. The fact that tomato, basil and garlic go so well together makes my life very happy.

The sad part is I was so excited to make the soup is that I forgot to take pictures! Sometimes that happens. The excitement overrides my common blogger sense and I just go for it. But I assure you it was damn tasty!

Tomato Basil Soup
Serves 4-6

  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/4 cup minced onion
  • 1 (6 ounce) can tomato paste
  • 4 cups low sodium chicken broth
  • 1 cup diced fresh tomatoes
  • 2 teaspoons dried basil
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 cup half and half
  • 1 teaspoon corn starch
  1. In a large pot over medium heat, cook garlic and onion in oil until onion is soft and translucent.
  2. Stir in tomato paste and cook until the color is rusty and paste has softened. Add the tomatoes and warm through.
  3. Let soup cool slightly and add ingredients to a blender or food processor. Add 1/2 cup of the chicken broth and process until smooth. Return to pot.
  4. Pour in remaining chicken broth, and stir in basil, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer 30 minutes stirring frequently.
  5. In a small bowl add the half and half and corn starch, whisk until the corn starch has dissolved. Add mixture to the soup and let simmer five more minutes for the soup to thicken.
  6. Serve hot with grilled cheese or garlic toast

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