Tomato Basil Soup

tomato basil 2


  • 1/4 cup butter (1/2 cube), plus 2 Tbsp, divided
  • 5 Tbsp fresh basil, chopped and divided
  • 1 large yellow onion, coarsely chopped
  • 6 garlic cloves, minced and divided
  • 1 (35oz) can Italian plum tomatoes
  • 1 (35oz) can whole tomatoes
  • Salt & pepper
  • 1 1/2 tsp Italian seasoning
  • 2 Cups chicken broth
  • Fontina cheese, grated


In a large saucepan over medium heat, melt 1/4 cup butter.  Add 3 Tbsp basil, chopped onion and 4 cloves garlic.  Cook until tender, about 15 minutes.  Pour in tomatoes and their liquid.  Simmer uncovered for 30 minutes.  Season with salt and pepper.

In a food processor or blender, puree tomato mixture in small batches.  Return mixture to saucepan.  (Soup can be stored in refrigerator up to one day ahead at this point.)

In a small saucepan over medium heat, melt remaining 2 Tbsp butter.  Add remaining 2 Tbsp basil, garlic and Italian seasoning and sauté for 5 minutes.  Combine sautéed herbs with chicken broth and tomato mixture.  Simmer until heated through.  Serve immediately and garnish with grated Fontina cheese.

Yield 8-10 servings

tomato soup






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