Fresh Tomato Basil Soup |
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Fresh Tomato Basil Soup


  • 2 Tbsp extra virgin olive oil
  • 1 red onion finely chopped
  • 1 garlic clove minced
  • 4 lbs fresh Roma tomatoes
  • 3 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp fresh oregano or 3/4 tsp dried
  • 3/4 cup half and half
  • 3 Tbsp fresh basil leaves chopped or 1 tsp dried basil
  • Fresh Parmesan cheese
  • Croutons


  • In a large stock pot, heat olive oil over medium heat. Add red onion, cook stirring occasionally until tender, about 10 minutes. Add garlic, cook for 1 minute longer.
  • Blanch and peel tomatoes. Chop tomatoes and add to onion mixture.
  • Add chicken broth, salt and pepper.
  • Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  • Use an immersion blender to puree the soup in the pot, or transfer soup to a food processor or blender to blend.
  • You may also take the extra step to run through a food mill to get rid of seeds. I did this extra step because it's worth it to me for the smoothness.
  • Transfer back the pot. Add oregano, basil and half and half. Heat until warmed through. Serve with toppings of fresh Parmesan and croutons. Enjoy!