Satisfying Eats

Grain-Free, Sugar-Free & Hunger-Free

Tomato Basil Soup

By 102 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.

Comments

  2. 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. 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

  6. 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. **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 !!

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