Tomato Basil Soup

I had several tomatoes laying around that were starting to go bad so I whipped up homemade tomato soup! It was my first time making a soup so this was quite the experience for me. So delicious, flavorful, and perfect for cold days like today! Serve alongside your favorite grilled cheese to soak up these divine flavors.

Serves:  3+/- –  Cooktime: 40 minutes +/-


  • 2 Beefsteak Tomatoes, Sliced
  • 1/4 cup Olive Oil
  • 1 tbsp Butter
  • 2 Garlic Cloves, Smashed & Wrapped in Foil
  • 1/2 Large White Onion, Chopped
  • 2 Chicken Bouillon Cubes, Crushed
  • 10 Basil Leaves, Chiffonaded
  • 1/4 cup Heavy Cream
  • 1/8 cup Freshly Shredded Parmesan Cheese
  • 1 tsp Balsamic Glaze
  • 1-15oz. can Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 2 tsp Sugar
  • 1 tsp Dried Basil Leaves
  • 1/2 tsp Garlic Powder
  • 1 tsp Salt +/-
  • Black Pepper, to taste


1.) Preheat oven to 350°F. Prep: Slice tomatoes and peel and smash garlic cloves. Line a baking sheet with aluminum foil and lightly brush with olive oil. Lay tomatoes on pan and drizzle with 2 tbsp. olive oil. Season with S&P. Wrap garlic cloves in aluminum foil and place on sheet. Roast in oven for 18 minutes.

2.) Meanwhile, roughly chop onion and chiffonade 10 basil leaves. Place a medium saucepan on medium heat, add 2 tbsp. olive oil and 1 tbsp. butter. Add onion, and S&P to taste. Sauté until tender, about 6-7 minutes, stirring occasionally. Add crushed chicken bouillon cubes and stir until dissolved. Add diced tomatoes, dried basil leaves, garlic powder, sugar, tomato paste, 1 tsp. salt, and pepper (to taste).

3.) Let simmer for about 5 minutes, covered, stirring occasionally. Remove tomatoes from oven and add to sauce along with roasted garlic.

4.) Turn heat down to medium-low and add basil leaves, heavy cream, parmesan cheese, and balsamic glaze. Let simmer for 5-7 minutes.

5.) Remove from heat and add to blender. Blend until desired consistency.

6.) Drizzle with balsamic glaze and serve alongside your favorite grilled cheese, enjoy!


  • This recipe can be doubled, tripled, etc. for however many you’re serving.
  • If you have extra soup, package individually, and freeze. When ready to eat, remove from freezer and place in covered container. Defrost for 3 minutes. Then heat for 3 minutes +/-, until thawed and hot.

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