Tomato Basil Soup I Recipe -
Tomato Basil Soup I Recipe
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Tomato Basil Soup I

Recipe by  

"A savory tomato basil soup for the down-home type"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. In a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. Stir in tomato paste and cook until the color is rusty. Pour in chicken broth, and stir in tomatoes, basil, marjoram, oregano, thyme, bay leaf and wine. Bring to a boil, then reduce heat and simmer 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2008

I am only giving it four stars because I have a few suggestions that I think would make it a five star recipe. First I added a peeled and cubed potato and 1/4 cup cream. Then I blended it with the smoothie blender. It comes out very creamy with a nice thickness to it because of the pureed potato. I also might use vegetable broth instead of chicken next time.

Most Helpful Critical Review
Aug 24, 2008

It had a good flavor, but I didn't love it... definitely more sauce-y than soup-y. Even though I put diced potato in it (per another review), it was still pretty thin and way saltier than I expected - maybe dilute your broth or use a low-sodium variety. Cheers!

Mar 03, 2009

This is some of the best soup I've ever had in my life. I LOVE soup so I don't say this lightly!! Easy to prepare and ready fast. The only change I made was adding a little bit extra garlic and fresh basil (use 2xs as much). SO SO SO GOOD I am fighting myself to not eat it all!***Edit*** I also like to top this with croutons and fresh parmesan cheese. It's also very good if you put it in a blender (I use a hand blender) and puree it with a bit of cream. Just be sure to remove the bay leaf! One last thing, I always make this with (gasp) canned tomatoes!

Jan 05, 2009

Made this for dinner picture tonight. Big hit with the famiy, however I adapted to my tastes and ingredients on hand. I used fresh tomato and herbs (basil, oregano & parsley). I peeled and seeded the tomatoes. I added a bit of feta and blended it smooth with the immersion blender. Also used more wine and subbed tomato juice for some of the broth. Also used honey instead of sugar. (processed sugar bad).

Mar 04, 2008

That this recipe is low-calorie and low-fat is a bonus. This is one soup I would prepare even if healthy eating wasn't a concern. It is perfectly constructed, nothing you would find out of a can. This one goes into my favorites and no doubt will be one I will remember for the rest of my life. I wouldn't change a thing. It's perfect.

Dec 10, 2003

Very simple and tasty soup to accompany some warm crusty bread and a salad. I used sake in place of white wine because I was out, and the flavor was fine. I also added some salt (for the tomatoes), milk (or soy milk - for a bit of a thicker consistancy) and chopped zucchini, squash and carrots (for a more substantial "bite"). Everyone loved the "spice" aftertaste. Wonderful!

Nov 24, 2003

Very easy to make and has good flavor. I added salt and pepper. I also pureed the soup in batches to make it thicker. I will make it again.

May 02, 2007

Great tomato soup recipe. The spices give it that "grown-up" flavor missing from the old standard can. I used a hand smoothie blender to puree the tomatoes at the end of cooking to give it a thicker, heartier quality. It was great!


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  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.6 g
  • 5%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 136 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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