Steve's Tomato-Basil Soup

Steve's Tomato-Basil Soup

108 reviews, 4.7 star(s). 92% would make again

Ready in 45 minutes

This tomato basil soup is a terrific, warming soup for the winter months, and also enjoyable in the springtime.

It was inspired by trying to replicate the tomato-basil soup from Gordon Biersch, a San Francisco-based microbrewer with restaurants in CA and Seattle.


2 cans Crushed tomatoes; 2 16-oz cans
2 cups Chicken broth; or vegetable broth for vegetarians
1 bunch Fresh basil
1 large Shallot
1/2 whole Onion
3 cloves Garlic
2 tablespoons Vegetable oil
1 cup Cream
-- appliance required: blender or food processor
3 tablespoons Sugar
Ground pepper; to taste

Original recipe makes 8 Servings



In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize.

Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in.

OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.)

It can remain in this state (refrigerated) for a few days, until ready to serve.

To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.)

Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.

Verified by stevemur
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Calories Per Serving: 201 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Loved it! Top it with some feta and dill weed for extra goodness.
sarah_wright_1401 1y ago

This is a great recipe. I used fresh tomatoes from my garden. Used coconut and a little EVOO instead of veg. Oil. Did not add milk due to diet restriction. It was FANTASTIC!
cellabrady 1y ago

This recipe was amazing! ???? I am a beginner cook And this recipe was super easy to follow and prepare. Also I added 1 cup of aged cheddar to the party and it was bliss??
TravisVersace 1y ago

Sujen 1y ago

I doubled the recipe and only used 4 tablespoons of sugar. Doubling the recipe made a little over 3 quarts. I added basil before putting in the food processor while simmering. It turned out delicious!
Tahines 2y ago

Have never made tomato basil (though it's one of my faves to order at restaurants (especially La Madeleine.) Gotta say that I was impressed! We served it with crusty Bolillo rolls (for those who don't live in Texas, that's Mexico's take on french bread.) I added basil in halfway through the simmer, before adding chicken/veg broth. Great with fresh grated parmesan.
LeddyWeddy 2y ago

Excellent recipe. I use diced tomatoes (because that's what I keep on hand) and only 2 tablespoons of sugar, and I add the basil during cooking. One of my favorites and a regular in our house!
Brbess26 2y ago

Loved it! Less sugar next time but there will definitely be a next time.
Blairea 2y ago

Very good! I used crushed tomatoes with basil & puréed 10 basil leaves with the soup before adding the cream. I served it with a dollop of sour cream & chopped parsley.
AESG 2y ago

Excellent, the family loved it. The only change I made was to cut the sugar in half.
gphairas 2y ago

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