Recipes and Food

Tomato-Basil Soup Recipe

Its that time of year when your tomato plants and your basil plants are more than likely overflowing with bounty. I know mine are. I have tomatoes coming out of my eyeballs and my 9 basil plants, yes I did say 9, are all three feet tall and overflowing. So, what better time to make some yummy tomato basil soup!

I used to have this recipe for what I called the best ever tomato basil soup.  However, the other day I made it again. But this time I changed p the recipe a little bit to make it a little healthier. It has less cream and butter than before and believe it or not, tastes even better and creamier.

I used a LOT of basil in mine as we love that basil flavor. I put about 50 Basil leaves in it. You can use more or less to suit your tastes. And at only 122 calories per serving (1 cup) you have no reason to say no this healthy, yummy tomato basil soup.

I topped ours with some fresh thinly sliced mozzarella and a small handful of crunchy croutons. Mmm, Mmm Good!

Tomato-Basil Soup

Makes 11 servings of 1 cup each.

• 1 tablespoon butter
• 2/3 cup white wine
• 3 tablespoons minced garlic

• 1 small onion chopped
• 7 Large tomatoes chopped (I used Heirlooms and Beefsteaks)
• 48 oz (about 6 ½ cups) tomato juice
• 1 14.5 oz can of drained diced or stewed tomatoes

• 50 large basil fresh basil leaves. (You can use more or less to taste, we like lots! This is a great recipe for the end of summer when you have more basil then you know what to do with.)

• 2 Tablespoons butter
• ½ cup cream


1. Chop the tomatoes and onion and set aside.
2. Heat 1 Tablespoon butter on medium heat in a stockpot, and then add the garlic. Cook for 30 sec.
3. Then add the white wine. Cook for 2 minutes or so being careful not the burn the garlic.
4. Place fresh tomatoes, juice, onion, and can tomatoes in the pot over medium heat. Simmer for an hour and a half. The longer you let it simmer the thicker it gets.
5. Puree the tomato mixture in a blender along with the basil leaves, and return the puree to the stock pot. You will have to do this in increments as it won’t all fit in blender at the same time.
6. Place the pot over medium heat, and stir in the heavy cream and butter. Heat, stirring just until the butter is melted. Do not boil. Only cook for about 2-3 minutes then turn off.

Nutrition Info
Calories – 122
Carbs – 10g
Fat – 7g
Protein – 2g
Potassium – 325mg
Sugars – 6g
Fiber – 2g
Sodium – 286mg
Cholesterol – 21mg
Calcium – 4%
Vitamin C – 24%
Vitamin A – 25%
Iron – 9%

You can always come back to my website and find this recipe in my Sides section.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s