The Best Tomato Basil Soup Ever {in less than 30 minutes!}
Years ago, I met a lady in the raw milk pick-up line.
We struck up a conversation about milk and traditional foods and kombucha.
That conversation was the beginning of a special friendship.
She invited me over for lunch one day and served me the best tomato basil soup and sourdough grilled cheese sandwiches I’d ever put in my mouth.
Kari became one of my good foodie friends. I could talk to her about my sourdough troubles and I could talk about fermenting without getting a confused look. Kari helped me so much in my early days of learning to cook and eat real, traditional foods. I’m forever grateful to her!
Sharing her tomato basil soup recipe with me is one of the best gifts she could ever give — because years later, I’m still making it!
I’ve tweaked it a bit here and there over the years. My version is no better than hers, of course. It’s so very similar still, that it’s practically the same recipe.
It’s the best tomato basil soup ever — and you can have some in less than 30 minutes. 🙂
The Best Tomato Basil Soup Ever
This truly is the best and easiest tomato basil soup EVER! With nourishing bone broth and infused with parmesan rind, you'll keep coming back for more and more!
Ingredients
- 2tablespoonsbutter or ghee
- 2tablespoonsextra virgin olive oil
- 1/2of a large yellow oniondiced
- 6clovesgarliccrushed
- 224 ounce cans organic crushed tomatoes OR the same amount of home-canned tomatoes
- 4cupschicken bone broth
- 3-4" parmesan cheese rind
- 2-3tablespoonschopped fresh basil OR 1-2 tablespoons dried basil
- 1pintheavy whipping cream
- salt and pepperto taste
Instructions
- Melt butter/ghee and olive oil together in a soup pot or 5-quart cast iron Dutch oven.
- Add the diced onion and saute until translucent -- 6 to 8 minutes.
- Add crushed garlic, tomatoes, chicken broth, and parmesan rind. This recipe will still work without the parmesan rind, but it infuses such a wonderful and slight parmesan flavor into the soup.
- Simmer 10 to 15 minutes.
- Remove the parmesan rind and add the basil.
- Using an immersion blender, blend the soup until smooth or to your desired consistency.
- If you don't have an immersion blender, transfer the soup VERY CAREFULLY to a regular blender.
- Make sure the top is venting and pulse it a few times, then blend on low speed until smooth or to your desired consistency. Again, please be careful if you blend this way!
- Stir in the cream, and season with salt and pepper to taste.
Serve with extra pepper on top and a generous sprinkling of fresh parmesan cheese — and preferably alongside a sourdough grilled cheese sandwich. 😉
I promise you’ll never need another tomato soup recipe again.
More Nourishing Soup Recipes You Might Love…
- How To Make Any Blended Soup In The Instant Pot
- Creamy Wild Rice Soup
- Creamy Broccoli Cheese Soup
- Nourishing Mexican Chicken Soup
Do you love tomato basil soup? Isn’t this recipe so quick and easy?!
Updated 01.23.18.
What do you do about seeds? I have fresh grown tomatoes that I have just canned and of course there are some seeds. My daughter says the seeds will make it bitter especially if they are blended. What do you do?
I use canned tomatoes without seeds.
Do you have a bread recipe that you would recommend to serve with this?
Hey Jessica, I’m not a bread-baker, so I don’t make homemade bread. But you should definitely check out the Sourdough Ecourse from Traditional Cooking School!
Awww…
I was searching your website for info on sprouting and happened upon this post.
I still remember that day fondly and miss sharing real foodie info with you. Our food philosophies still line up and that is hard to find all in one place. Congratulations on your success!
Hey Kari! I will always remember that day! It was and is so special! I need to re-do the photos of this recipe!
Can you make this in the Instapot Ace Blender with its cooking function?
I have no idea. I’ve never used that appliance. But if you try it and it works, let me know! 🙂
Yea, I did it today. 39 min on the soup setting.
[…] Best Tomato Basil Soup Ever […]
The BEST. And so easy!!
Wonderful! So glad you loved it. It’s one of our favorites, too!
I can my own stewed tomatoes and use these to make my tomato soup. I use a pint jar of my canned and add 1cup heavy cream, heat this, use immersion blender and add spices. Usually thyme or basil to taste. Alongside grilled cheese sandwich from homemade bread. Mmmmm. By using my home canned, I know what’s in my soup.
Just made this. Very yummy! Seems like I had to add a LOT of salt though. How much do you generally add?
I add more salt than the recipes calls for too. I often find that I need more salt than most recipes call for — lots more. Salting to taste is always what I recommend — regardless of the recipe! 🙂 I’m glad you made it and thought it was yummy!
Best ever!!! Brother Kerry would spend hours cutting up carrots with a lengthy prep and saute’ time to make them tender. This is going to be one of my regulars!
Thanks Sweetheart!
Thanks, Dad!
I don’t know where to buy Parmesan Cheese rind………will grated parmesan cheese work???
If you are going to use grated cheese, just add it as a garnish on top at the end. I buy fresh parmesan and cut the rind off for this soup; that’s another option for you!
This sounds delicious! I love homemade tomato soup 🙂
This soup looks amazing. I believe you, looking at those photos and at the recipe, that it’s the best. Pinning!