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Fresh Tomato Basil Soup

Sue Lau
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
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.


From the kitchen of palatablepastime.com
Keyword fresh tomato recipes