Monday, November 19, 2012

Tomato Basil Soup

Tomato Basil Soup | by Life Tastes Good #tomatosoup #healthy Tomato Basil Soup - This is the tomato soup recipe of my dreams! Yes, I dream about delicious tomato basil soup!

I have tried several different variations trying to come up with just the right flavor that will pair nicely with a creamy grilled cheese sandwich, and I have finally got it!

Not only is it the perfect flavor for which I've been searching, but it is also super easy to make! and it doesn't have cream in it, so it is low calorie too! WOOHOO! I do believe it is the perfect tomato soup recipe!

The hubs wasn't as 'in love' with this soup as I (which is fine - more for ME). He thinks there might be too much basil for him. This makes sense - I LOVE basil! If I was this much of a foodie when Madison was born - she just might be named Basil :). Anyhoo, there is not an overwhelming basil flavor imo, but there isn't an overwhelming tomato flavor either (which is what I was going for). So be aware of that and, as always, taste and adjust the flavors to your liking.  For those who are not doing the cooking (AKA - The Hubs)...well, you'll just have to adjust your tastes to the one whose doing all the work! hahaha

Tomato Basil Soup

Life Tastes Good
Published 11/19/2012
Tomato Basil Soup


  • 4 tablespoons olive oil (use a good olive oil - I like the Lucini Brand)
  • 10 plum tomatoes, halved
  • 1 cup white onion, thinly sliced
  • 3 garlic cloves, chopped
  • 2 fresh thyme sprigs - remove leaves and discard stalk
  • 1 teaspoon sugar
  • 2 bunches basil - remove leaves and chiffonade
  • 3 cups water
  • 1 tablespoon chicken base such as Better Than Bouillon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  1. Preheat oven to 425 degrees F. Combine the tomatoes, 1 cup sliced onion, and 3 garlic cloves, chopped, in a mixing bowl and toss in 4 tablespoons olive oil to coat the veggies. Line a baking sheet with foil (I like to double line it for easier clean up). Place tomato mixture on baking sheet in a single layer. Sprinkle 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, chiffonade leaves from 2 bunches of fresh basil and leaves from 2 fresh thyme sprigs - making sure to get some on each tomato. Marvel at how beautiful it is! I wish I had gotten a picture - anything this beautiful has to taste good!
  2. Roast in the preheated oven for 20-25 minutes until caramelized. Mix 3 cups water and 1 tablespoon chicken base and heat the stock in the microwave. Pour the roasted veggies into a blender and puree. Add 2 cups of the heated stock into the blender and continue to puree until smooth. Add more stock as needed for desired consistency. I ended up using about 2 cups. Give it a taste and adjust seasonings to your liking. Cook up some grilled cheese sammiches and enjoy this delicious meal!!
Yield: 4 Servings
Prep Time: 15 mins.
Cook time: 25 mins.
Total time: 40 mins.

Tags: Tomato, Basil, Soup, Lunch, Dinner, healthy


  1. LOVE the sound of this with the roasted veggies! I need to try this!

    1. Keep me posted - I'd love to hear what you think :o)

  2. LOOOOOVED IT! New family fave...and Oh SO healthy!!

    1. YAY! So glad you like it! Now I'm craving this - need to find some yummy 'maters!

  3. How much is a "bunch" of basil? Would 2 bunches equate to 1/4 cup? Thanks! This looks delicious!

    1. Elaine, I guess 'bunch' isn't a very technical term haha. Sorry for the confusion. I use the leaves from 2 stalks (i guess you would call them) of basil. It is between 1/4 to a 1/2 cup of basil. If you are unsure how much you want to use, I suggest starting with 1/4 cup and then at the end taste and adjust. You can always add fresh basil at any point. I hope that helps! Enjoy it. It is one of my favorite soups! Thanks for stopping by! ~Marion


Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one! Please understand I am not able to allow comments with links. Thanks! I hope it's a great day!! ~Marion

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