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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 104.2
  • Total Fat: 6.2 g
  • Cholesterol: 13.6 mg
  • Sodium: 182.9 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Tomato Basil Soup calories by ingredient
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Tomato Basil Soup

Submitted by: KRAVMAGAGIRL
Tomato Basil Soup

Introduction

Adapted from the Dove's Nest's version. Not like any tomato soup you'll ever have! Adapted from the Dove's Nest's version. Not like any tomato soup you'll ever have!
Number of Servings: 12

Ingredients

    1 c onion; chopped
    5 cloves garlic, smashed
    2 - 3 tbsp olive oil
    3 cn whole tomatoes; 28-ounces
    -ea.
    2 c organic vegetable stock (or chicken stock)
    2 ts balsamic vinegar
    1 c milk (2%) or whipping cream (nutritional info is for cream)
    1/2 c chopped fresh basil
    1 salt and pepper; to taste

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Directions

Saute the onion and garlic in the olive oil in a large saucepan
until the vegetables are tender.

Add the tomatoes and stock. Bring to a boil remove from heat.

Pour into a blender container (you may have to do this in sections - it's a lot of soup). Process until the mixture is pureed.

Stir in the vinegar, cream or milk, basil, salt and pepper.

Ladle into soup bowls. Serve immediately.
----
(for TMJ) This soup is great for dipping bread in - it will soften into almost a mush - if you don't mind the texture.

Number of Servings: 12

Recipe submitted by SparkPeople user PESCETARIAN.






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Member Ratings For This Recipe


  • Very Good
    8 of 8 people found this review helpful
    Really good recipe. I added 3 cups of white beans (blended) into the soup. It really made the soup thicker and added lots of protein. Also added 1 tsp cayanne and 1 tbl brown sugar. Really Good, thanks for the recipe. - 3/3/10

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  • Incredible!
    5 of 5 people found this review helpful
    I made this for supper. I scaled it down to four servings. I also entered it in my Mastercook program and used 1% milk. I got 86 calories per serving and 410 mg sodium per serving. It was very good as is but I did add a little sugar to the leftovers (amounting to 1/2 teaspoon per four servings). - 5/16/09

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  • Incredible!
    3 of 3 people found this review helpful
    For fuller body without the added fat try using evaporated skim milk. We love it that way! Thanks for a very flavorful and unique spin on tomato soup. - 12/6/09

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  • Incredible!
    2 of 2 people found this review helpful
    This is the besttomatoe soup I have ever had! Very easy to make and my family loved it. I also add two cups of cooked rice. - 1/10/09

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  • Very Good
    1 of 1 people found this review helpful
    A serving size is about 1 1/4 cup. It is incredible!!! I added a little grated cheese it is really good! - 4/19/11

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  • 1 of 1 people found this review helpful
    ***use a hand-held immersion blender*** -right in the cooking pot instead of transferring hot soup to your big blender - 5/30/10

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  • Incredible!
    1 of 1 people found this review helpful
    Awesome recipe! Quick and easy. I also added shredded parmesan cheese as a topping. Yum! - 4/11/10

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  • Very Good
    1 of 1 people found this review helpful
    The soup was pretty good, but I had to add some honey as a sweetener to counteract the acidity from the tomatoes and vinegar. Very simple and quick to make. Next time, I will probably cut the recipe in half. - 2/7/10

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  • Incredible!
    1 of 2 people found this review helpful
    Excellent, decreased to 8 servings and added 1 packet artificial sweetener. Cambell's has been replaced, thank-you!!! - 10/28/09

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  • Incredible!
    1 of 1 people found this review helpful
    So very very good! - 4/12/09

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  • Incredible!
    1 of 1 people found this review helpful
    I halved the recipe and substituted in some fresh tomatoes instead of all canned. The whole family loved it and the balsamic vinegar is a nice touch. - 2/27/09

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  • Incredible!
    1 of 1 people found this review helpful
    I just made this soup and it is delicious, thanks for sharing! - 1/1/09

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  • Incredible!
    1 of 1 people found this review helpful
    This tastes great! - 9/22/08

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  • Robust fresh tomatoey taste. I found that I needed quite a bit of salt for my taste--about 2 tsp-- but that probably depends on what stock you're using. I might try the beans idea next time to make this a one pot meal. Thanks! - 2/8/13

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  • This will be for dinner tonight! Just what I wanted! - 2/8/13

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  • I made this soup and absolutely loved it, as did my entire family. Will definitely make it again! - 10/26/12

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  • Very impressed! I too added a bit of sweetness and I loved the idea to add beans for protein. Definitely going in my recipe book to be made again and again. Thanks!!! - 10/24/12

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  • very good but I don't use the vinegar milk or cream I also added a potato and a carrot. Lovely - 8/1/12

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  • Good recipe. I served with garnished with fresh basil. - 12/1/11

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  • This was so good! I have never made tomato soup before, and this was spot on right from the start! I scaled down the recipe so that I just used one can of tomatoes, and it was perfect for three people. I'm new to cooking, and this was so easy, and so tasty - my mom even asked me for the recipe :) - 10/8/11

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  • Just made this and it is awesome! Didn't have fresh basil on hand so I used dried basil. Just really good. Love it! - 9/22/11

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  • ! - 9/10/11

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  • I love tomato soup. This was great. Instead of 3 lg cans, I used 2, then added 2 sm cans of roasted tomatoes. I also added 1/2 T of Splenda brown sugar to take away some of the tartness. - 5/11/11

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  • Delicious! - 5/2/11

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  • This recipe is good. It is simple, very easy to make and doesn't take much time at all. I did cut the recipe in half and still had lots left over. I used a couple extra cloves of garlic for more flavor. Make sure you cut the fresh basil finely unless you like it chunky. - 3/21/11

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  • Quick and easy to make....lots of flavour - 1/19/11

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  • I loved this soup. A lovely fresh taste in the middle of winter. I used evaporated skim milk and it was nice and creamy without being full of fat. - 1/17/11

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  • 0 of 1 people found this review helpful
    I made this tonight. It's the first time I've ever made homemade tomato soup. I must admit - I have never been a big fan of tomato soup, but this tasted excellent and will definitely become part of our winter diet. - 1/9/11

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  • Very good! Quick and simple - 1/8/11

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  • I just made this for my packed lunches this week. It turned out very good. I added a little more spice and used light sour cream! Very Filling. - 11/14/10

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  • Wonderful soup - love it! I also sprinkled a bit of parm cheese on top. Perfect for these cold, fall nights. - 10/28/10

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  • I like a little chunkiness to my Soup. I took the whole tomatoes out out of the can and chopped them with my chopper. I chopped the onions as fine as I could. I then followed the recipe but did add about a Tblsp. of brn. sugar.
    Great!!!! - 10/22/10

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  • Thank you. I'm going to cook this for supper today, leaving out the oil for me..and it looks delicious. - 9/24/10

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  • This soup has a very fresh, simple, but beautiful flavor. It isn't complicated by an overload of various spices. Just perfect! - 9/15/10

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  • It was tasty, but it wasn't really what I was expecting. I'll probably make it again now that I know what I'm in for. - 6/4/10

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  • I kind of riffed off this based on what I had on hand which was tomatoe paste, already opened. And basil. and roasted garlic which I used lots of. I won't rate this as I didn't really try it as given, but am grateful for the inspiration! - 5/25/10

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  • I am going to make this tonight as I really want soup! - 5/3/10

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  • Friggin great soup!!!! - 5/1/10

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  • Delicious! Reminds me of La Madeleine's soup. Thank you for the recipe. - 2/15/10

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  • I tried it out. It is good fast way to make a Tomato Soup. I did add somthing new to it: Tahrana. It is a crumbled kind of dried noodle originally made out of tomato souce instead of water. No egg and no additional spice in the Tahrana. Got it in a local Bosnian market. Yum! - 2/9/10

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  • delicious! - 1/26/10

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  • The soup was great tasting, but boy did I make a mess pureeing it. I got a good laugh out of it! - 1/21/10

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  • I have never made tomato soup from scrach. I used fat free milk in mine. Word of advice don't fill the blender full it will result in hot tomato soup all over the kitchen and yourself. We also garnished it with some parmesan cheese which was yummy. Thanks for the recipe! - 1/21/10

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  • I can't wait to make this to take in lunches, it sounds great! Can you please tell me what the serving size is? Thanks. - 1/16/10

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  • Excellent soup! I made this and had my co-workers try it and they said it was better than Whole Foods soup! It's so so easy and affordable! Just made my second batch! - 12/15/09

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  • Used canned crushed tomatoes and 1/4 cup of dried basil, as I did not have fresh. Everything else was followed as recipe states, using 1% milk, not cream, and it was delish. We served it with grilled cheese and the whole family enjoyed dipping it in. Had leftovers with some elbow pasta mixed in! - 12/13/09

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  • Delicious!! I have never made tomato soup, but make other soup all the time. This is super easy, and delicious. Will definitely be added to my regular rotation. I didn't have cream and used 2% milk and it was delicious. - 11/10/09

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  • 0 of 1 people found this review helpful
    Can't wait to try this! - 11/9/09

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  • Very Good
    0 of 1 people found this review helpful
    The basic recipe here was good. I added some Parmesan cheese and a dash of chili peppers and a pinch of nutmeg. I also used fresh tomatoes from my garden and had to strain it at the end as the skins were tough. - 9/13/09

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  • 0 of 1 people found this review helpful
    Hi, I just found the recipe. I have tomatoes in the freezer from last years garden. Would it be ok to use the fresh/frozen ones instead of the canned? Also can I use 1% milk? What difference would the 1% make as apposed to your recipe with 2% or cream.
    Thanks
    PCheser - 4/8/09

    Reply from KRAVMAGAGIRL (4/10/09)
    Hi! I'm sure the frozen ones would work just as well and they will probably have a better flavor! You could use any % of milk and probably not tell a difference, unless you are used to whole or heavy cream (it has a thicker feel, but not really that noticeable). Hope you enjoy the recipe!!


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  • I am going to try to make this recipe this week. Question - is the nutritional info for the cream version or the milk on? Thanks! - 2/18/09

    Reply from KRAVMAGAGIRL (3/3/09)
    Hi, Jackiepaper! I did the nutritional info on the cream because that's what my family likes the best, so we use it more often. Hope you like the recipe!


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  • Very simple and quick to make. Tastes great - 1/18/09

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