Satisfying Eats

Grain-Free, Sugar-Free & Hunger-Free

  • Home
  • Purchase Cookbooks
  • Classic Biscuit Mix Recipes
  • Parmesan Biscuit Recipes
  • Sweet Baking Mix Recipes
  • Recipes
  • My Story
  • Melissa’s Favorites
    • Melissa’s Favorite Pantry Items
    • Kitchen Essentials
    • Tropical Traditions
    • Honeyville Farms
    • 2 weeks of Meal Planning
    • All about Stevia and MY sweeteners of choice
    • Daily Deals
    • Melissa’s Tips for Success
  • Support
    • Contact
  • Satisfying Eats’ Amazon Store
  • Birthday Cake Recipes

Tomato Basil Soup

May 4, 2012 By satisfyingeats 12 Comments

soup

Who says you can’t have soup in the summer (or when it is May and 90 something degrees outside!)  I just love tomatoes and fresh basil I love making Tomato Bail Soup.  I usually serve it warm but for tonight, I think I will serve it chilled.

I got hooked on La Madeline’s soup when I moved to Louisiana but I think my recipe is just as good and way less expensive! I can’t believe they try to sell it in the store for $8 a jar!  NO thank you! You can throw this recipe together in 5 minutes and cook it for 10 and you have dinner!  By using the immersion blender first, you increase the surface area and help the flavors develop quicker and the tomatoes cook faster.  If you have more time, by all means, cook it longer.  Don’t worry if you don’t have fresh basil, you can always substitute dried.  If you do have fresh tomatoes, even better!

My fragrant Basil from the Farmer’s Market

Cook this on top of the stove, or in the crock pot during the day, it’s just that easy.

15-Minute Tomato Basil Soup

Serves about 6, 1 cup servings
  • 28 oz of whole tomatoes or diced
  • 28 oz of diced or strained tomatoes
  • 3 tbsp chopped garlic
  • 10-12 large basil leaves (or 2 tbsp of dried)
  • 1/2 tbsp dried thyme
  • 1 tbsp onion powder
  • 1/4 tsp of red pepper flakes
  • 2-3 servings of Kal Stevia, or sweetener of choice (to taste)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

 Directions are so easy:

  1. Add all ingredients to large pot except heavy cream and Parmesean .
  2. Use and Immersion blender and blend until your desired consistency.
  3. Cook on medium-low, covered for at least 15 minutes or longer depending on your time constraints.
  4. Just before serving, add the heavy cream and Parmesan cheese.
  5. Stir well and taste for seasoning.  Add salt if needed.
  6. Enjoy!

Slow Cooker Method

Add all ingredients to slow cooker except heavy cream and parmesean cheese.  Use immersion blender to blend. Cook on low for 4-6 hours or high for 2-3 hours.  Stir in cream and cheese. Taste for seasoning and adjust if needed.

Related

Filed Under: Crock Pot, Main Dishes, Soup Tagged With: basil, crock pot, Soup, tomato

About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

« 90-Second Strawberry-Coconut Soft Serve
Melissa’s 60-Second Frosty »

Comments

  1. Mommatiger23 says

    May 6, 2012 at 3:18 am

    I'm so trying this recipe! I love tomato soup but haven't found a really winning recipe. This sounds really awesome, though!

    Reply
  2. Satisfying Eats says

    May 7, 2012 at 2:16 pm

    Mommatiger23, please give it a try and let me know! We just had leftover soup last night with a little extra sharp cheddar sprinkled over the top. It was fantastic!

    Reply
  3. lynette setzkorn says

    May 7, 2012 at 5:43 pm

    This looks fantastic. One of my favorite soups, and I've been reluctant to eat it in restaurants for years. I've always assumed it was thickened with poisons of the grainy variety. Now if my tomatoes and basil would hurry up. Thanks.

    Reply
  4. Satisfying Eats says

    May 11, 2012 at 12:43 pm

    Lynette, hope you enjoy it! Yes, you never know what is in the stuff at the restaurants and this one is so easy, it's worth a try!

    Reply
  5. kflores55 says

    September 23, 2013 at 9:41 pm

    Is it two cans of tomatoes, or do you pick one? Thanks!

    Reply
    • satisfyingeats says

      September 23, 2013 at 9:53 pm

      2 large cans total.

      Reply
      • Kathy says

        May 5, 2014 at 4:00 pm

        I have a freezer full of tomatoes from my garden last year. Could these be used to replace the 2 cans of tomatoes, thawed and strained to remove seeds?

        Reply
        • satisfyingeats says

          May 5, 2014 at 4:10 pm

          Yes Kathy, that would be even better! 🙂 I sure home my tomato plant produce this year… my FAVORITE summer veggie/fruit is fresh tomatoes! 🙂

          Reply
  6. Jo says

    October 2, 2013 at 11:27 am

    Hi Melissa…..thanks for all your hard work !! Your efforts make everything sooooo easy for us !! My cookbook is getting a real work out and I am excited for the launch of your new book. 🙂
    I am hoping to use up an abundance of fresh tomatoes and plan on putting the soup in mason jars at the stage before the cream and parm are added. I will store the jars in the freezer until the middle of the cold windy Ontario winter here on the west coast of Lake Huron !! I will toss a jar or two into my crock pot and heat on low for the prescribed time to allow the flavours to blend — when we are ready to enjoy I will add the parm and cream and bask in the memory of all those fresh summer tomatoes !! Do you have any suggestions that will make this dream work ?

    Reply
  7. Jo says

    October 2, 2013 at 11:30 am

    **sorry that should read the West Coast of Ontario….we are actually on the east coast of Lake Huron facing west and get glorious sunsets !!

    Reply
  8. Deborah says

    January 30, 2014 at 3:36 pm

    If one doesn’t have an immersion blender, could i just use my Ninja blender to mix it and then cook it?

    Reply
    • satisfyingeats says

      January 30, 2014 at 4:04 pm

      Yes Deborah, a Ninja would work fine!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Recipe Search

Your Shopping Cart

Your cart is empty
Comforting Eats Cookbook
Comforting Eats Cookbook
Comforting Eats (Spiral Bound)
$20.00
Learn More
Satisfying Eats Cookbook
Satisfying Eats Cookbook
SatisfyingEats (Spiral Bound)
$19.00
Learn More

Top Recipes

  • No-Peel Eggs: Just crack, drop & go!
  • Home page
  • BEST Homemade Mayo (Updated: Magical 1-Minute Mason Jar Mayonnaise)
  • Cheesy-Cheese Garlic Biscuits (Grain-Free Red Lobster Biscuits)
  • Amazing Strawberry "Pretzel" Salad (Low-Carb)
  • Grain-Free Irish Soda Bread
  • Low-Carb Creamy Taco Soup
  • 10 Grain-Free Cereal Recipes & More Breakfast Ideas
  • Recipes
  • Melissa's Famous Cheesecake
  • The Grain-Free "Corn" Dog
  • Easy Deep-Dish Pizza Pie

Newsletter

Tags

"rice" bacon blueberries bread Breakfast brownies Cake Cakes casserole cheese Cheesecake Chicken Chocolate cinnamon Coconut oil comforting eats cookie Cookies crock pot cupcakes Dairy Free frozen treats gelatin ground meat ice cream instant pot low-carb mexican nut free pancakes party party foods Pizza Pumpkin quick sausage Shakes Shrimp slow cooker Soup spaghetti squash Strawberries taco thanksgiving waffles

My Story

Nick’s Sticks

100% Grass-fed Beef and Free Range Turkey Sticks. Order Now.

Blue Apron

Copyright © 2021 · Foodie Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress