Fresh Tomato Basil Soup (Edit recipe)

Homemade tomato soup recipe made with fresh tomatoes, basil, cream and bone broth. A simple, nourishing summer soup that is perfect for when your garden or farmers market is filled with delicious tomatoes. This soup only has a few simple ingredients and is perfect paired with some crusty bread or grilled cheese.

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	98
Fat:	11 g
Carbohydrates:	2 g
Protein:	1 g
Cholesterol:	27 g
Sodium:	582 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Jessi's Kitchen

Serves: 4

Ingredients

4 lb Tomato, heirloom or slicers, cored
1 Tbsp Olive Oil
1 cup Onion, diced
3 clove Garlic, chopped
0.125 tsp Red Pepper Flakes, optional
0.25 cup fresh Basil, chopped
2 tsp Cane Sugar
1 tsp Sea Salt
0.333 cup Heavy Cream (Whipping Cream)
1 whole Chicken Instant Bone Broth, one packet

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill a large pot with water and bring to a boil.
Core the tomatoes and then with a sharp knife Slice a X on the bottom of the tomato. This is optional but does help get the skin off faster.
Prepare an ice bath in a large bowl. Set aside.
Boil the tomatoes for 1-2 minutes or until you see the skin start to loosen. Depending on the size of your pot you may need to do this in batches.
Carefully remove the tomatoes and add them to the ice bath.
Once cool enough to handle just use your hands to strip the skin off the tomato. Set tomatoes aside.
Heat a large soup pot to medium heat and add the olive oil and onions and cook until translucent. 2-3 minutes. Then add garlic and red pepper flakes. Saute until fragrant. 30-60 seconds.
Add tomatoes, sugar, salt and basil and simmer for about 10 minutes.
Carefully add the tomato mixture to a blender and blend until creamy and smooth. This may need to be done in batches.
Add the creamy tomato mixture back to the pot and whisk in the cream and bone broth packet.
Adjust salt to taste. Simmer for a few minutes and serve while warm.

Notes

I like to serve this soup with grilled cheese or some crusty sourdough bread croutons, basil and a sprinkle of parmesan cheese.

This soup is really only as good as your tomatoes. I recommend buying ones that are in season or incredibly fresh and flavorful. Removing the skin from the tomatoes takes a little extra time but I think it is worth it to create the super creamy texture.