Fresh Tomato Basil Soup

Fresh tomato basil soup uses vegetables and herbs straight from the garden along with other simple ingredients for the best summer soup you could imagine.
Fresh Tomato-Basil Soup

Fresh Tomato Basil Soup

By Sue Lau | Palatable Pastime

Fresh Tomato Basil Soup is my recipe of the day. I wanted to  share with you one of  my favorite ways to use garden veggies. And now that my tomatoes and basil  are coming  in strong,  this is  perfect to  make ahead to have ready to go with soups for  lunches.

Fresh Tomato-Basil Soup

I know every  year I like growing tomatoes  of one  type or  another and  this year  is  no exception. Yet when the  bounty of all that  planting starts coming  in,  I  will be looking for  lots of recipes to use that up, as well  as the  wild pile of  basil I will have.

This fresh tomato  soup is  one  of the answers. And while yummy served fresh,  it also freezes great, so  you can  have you  freezer  stash of  lunch ready soups throughout the fall and  early winter.

Then  when the  weather turns you will have  a ready to thaw and serve supply to go with your grilled cheese sandwiches- the perfect tomato soup side.

With cold  and  flu season  coming, it might be a great  idea to have these things ready to go for the days when  you just won’t feel  like cooking very much. I know I will be glad to have this put back, especially when I won’t be eager to just grab carry-out in  lieu of  cooking.

Fresh Tomato Basil Soup

Fresh Tomato-Basil Soup

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Fresh Tomato Basil  Soup

Fresh Tomato Basil Soup

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American


  • 3 pounds garden ripe tomatoes
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 6 cloves garlic minced
  • 1/2 cup dry red wine such as cabernet sauvignon
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1/4 cup basil pesto
  • Garnish shredded Parmesan and sliced fresh basil


  • Cut cores from tomatoes and blanch on boiling water about one minute or until skins start to wrinkle; remove and put in cold water to cool.
  • Pull off skins, cut in half crosswise and gently squeeze out seeds over a sieve placed over a bowl (to catch juice); discard seeds.
  • Chop tomatoes and add to juice,
  • Saute onion and garlic in oil until soft, then add wine (off the heat) and then return to heat and simmer one minute.
  • Add tomatoes, water, salt, pepper and vinegar.
  • Cover, reduce heat and simmer thirty minutes.
  • Puree with a stick blender.
  • Stir in basil pesto, adjust salt and pepper and heat to a good serving temperature.
  • Serve garnished with Parmesan and shredded fresh basil.


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Fresh Tomato-Basil Soup
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