top of page

Tomato Basil Soup


6 Servings

Prep Time:

10 Minutes

Cook Time:

1 Hour, 20 Minutes

Total Time:

1 Hour, 30 Minutes

There’s something extra comforting about making a big batch of tomato soup to cozy up with on a chilly winter day. Adding a grilled cheeze just doubles the comfort this meal provides.


8-10 medium size tomatoes

28-ounce can of tomatoes (with juice)

1 cup of chopped yellow onions

½ cup of shredded carrots

4 garlic cloves, minced

4 cups of veggie broth

½ cup of fresh basil leaves

1 teaspoons of sea salt

1/4 teaspoon of crushed red pepper flakes

Pepper to taste


Preheat the oven to 400 degrees. Cut tomatoes into fours, sprinkle with a little sea salt and pepper and cook for 30-40 minutes. Add a tablespoon of broth to a large skillet on medium heat. Add onions, carrots, garlic, and red pepper flakes and cook for 5-7 minutes or until onions begin to turn translucent. Add the cooked tomatoes, canned tomatoes, chopped basil, sea salt, pepper and veggie broth and let simmer for 40-45 minutes. Let cool a bit before adding into the blender until desired consistency is reached or use an immersion blender. I like my soup a little chunky.

Recipe Origin:

bottom of page