Fresh Tomato Basil Soup

Fresh Tomato Basil Soup

I had to make room in the chest freezer for a side of beef. Using up last summer’s bags of diced tomatoes is now top priority — especially since this year’s tomatoes will soon be in season. I’ve always been a fan of homemade tomato soup. With the addition of fresh basil from my garden, Parmesan cheese, and a spoonful of love and affection, this simple soup made for a delicious dinner. And I may just enjoy it cold for lunch tomorrow, too!

Recipe for fresh tomato basil soup.


Tomato Basil Soup


  • 12 cups approx. pureed tomatoes (I used two, gallon-sized freezer bags of chopped tomatoes from my garden and processed in a blender until smooth)
  • 32- oz. box of unsalted chicken stock
  • 2 cups heavy cream
  • Fresh basil finely chop 10-12 large leaves
  • Sea salt and cracked black pepper to taste
  • 2 Tablespoons honey
  • Parmesan cheese shredded
  • Fresh basil chiffonade for garnish


  • Add pureed tomatoes to a large stock pot. Add chicken stock and simmer until heated through.
  • Add heavy cream and chopped basil.
  • Add salt and pepper to taste, and up to two tablespoons of honey to add a sweet edge to the acidic tomatoes. Simmer on low for 10-15 minutes.
  • Garnish with shaved or shredded parmesan cheese, and fresh basil.
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1 Comment

  • comment-avatar
    Nanny! June 25, 2014 (9:07 pm)

    THis sounds delicious!