Recipes / Tomato Basil Soup

Tomato Basil Soup

Tomato Basil Soup

Nothing says home like a warm bowl of creamy tomato soup on a cold winter day. This delicious staple satisfies your adult taste buds, while giving you a dose of childhood nostalgia all-in-one.

Instead of canned tomatoes and dried basil, our recipe uses ripe Roma tomatoes, grass-fed heavy cream, and fresh herbs. (Looking for more dairy-free options? Check out our Creamy Tomato Soup with Coconut Curry , or swap the cream for full-fat coconut milk.)

Kitchen Tools

For a uniform consistency, it’s best to use a high-powered blender for the final step. If you prefer a chunkier soup, feel free to use a food processor or immersion blender.  (Pro tip for Immersion Blender: slowly add broth as you blend in your large pot with tall walls. This will make the process much easier!)

Tomato Basil Soup

Tomato Basil Soup
4.75 from 4 votes
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Tomato Basil Soup

Nothing says home like a warm bowl of creamy tomato soup on a cold winter day. This delicious tomato basil soup recipe harkens back to those days while also satisfying your adult taste buds and offering fresh ingredients and no added sugar.

Course Soup
Cuisine American
Keyword tomato soup with cooking broth
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 164 kcal
Author Kettle & Fire Editorial Team

Ingredients

  • 2 ½ pounds Roma tomatoes could also use plum tomatoes
  • 2 ½ teaspoon  salt
  • 1 1/2  tbsp avocado oil or extra virgin olive oil
  • 1 large yellow onion chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 cups Kettle & Fire Beef Cooking Broth
  • ½ teaspoon apple cider vinegar
  • ½ cup grass-fed heavy cream or full-fat coconut milk
  • ¼ cup fresh basil leaves minced, plus more for garnish
  • OPTIONAL: Freshly ground black pepper, shredded cheddar or grated parmesan cheese

Instructions

  1. Heat oven to 375°F.
  2. Cut fresh tomatoes in half and place cut-side up on a baking sheet. Season with ½ teaspoon of salt and drizzle with 1 teaspoon oil. Roast for 25 to 30 minutes, or until the skins are wrinkled and the insides are bubbling.

  3. While the tomatoes cook, prepare the onion and garlic cloves.
  4. In a large saucepan over medium heat, warm 1 tablespoon oil. Add onions to the saucepan and saute until almost translucent, then add garlic. Reduce heat and stir until garlic is aromatic and softened,  3 to 5 minutes. Transfer the roasted tomatoes, onions, and garlic to a food processor or blender and blend on high for 2 minutes.

  5. Return the tomato mixture to the saucepan over medium heat.
  6. Add the tomato paste, beef cooking broth, apple cider vinegar, cream, and basil. Stir until all the ingredients are incorporated and warmed through, 2 to 4 minutes. Turn off the heat.

  7. Ladle tomato soup into bowls and add basil and optional black pepper and cheese toppings. Serve piping hot.

Recipe Notes

Gluten Free

Nutrition Facts
Tomato Basil Soup
Amount Per Serving (1 cup)
Calories 164 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 30mg10%
Sodium 961mg42%
Potassium 526mg15%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 5g10%
Vitamin A 2025IU41%
Vitamin C 29.4mg36%
Calcium 48mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Nothing says home like a warm bowl of creamy tomato soup topped with cheddar cheese on a cold winter day. This healthy tomato basil soup recipe harkens back to those days while also satisfying your adult taste buds and offering fresher, healthier ingredients.

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