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Need Tomato Basil Soup Recipe

Windsor Jul 17, 2007 06:20 PM

Fresh and juicy tomatoes are now available and I would love a recipe for making a killer tomato basil soup. On the lighter side or lush and creamy is fine.

  1. mschow Jul 17, 2007 07:05 PM

    I've made this recipe, but substituted the canned tomatoes for fresh. Use 5 large peeled and seeded tomatoes or about 9 very ripe romas. I also added a bit of crushed red pepper for a bit of spice.

    1 Reply
    1. re: mschow
      Densible Jul 17, 2007 07:10 PM

      The best tomato basil soup I have ever had is served at the cafe in the Norstrom dept. stores here in Los Angeles. It's legendary. The recipe is here:


      substitute fresh basil and fresh tomatoes, really stellar

    2. c
      chaddick Jul 18, 2007 09:42 AM

      Thanks for both those suggestions. I also have lots of tomatoes in my garden and was thinking of tomato soup or gazpacho.

      1. m
        MakingSense Jul 18, 2007 12:49 PM

        Our favorite Summer tomato soup tastes like warm Caprese salad.
        Adjust the amounts depending on the number of servings you want. Sauté some onion in oil or butter until soft. Add diced tomato and garlic and sauté until softened. Do NOT add all the tomato you plan to use for the soup - only a little. Then add chicken stock and a little chopped basil, bring to a simmer, but do not boil. Simmer for about 20 minutes. You can do this early in the day or even the evening before.
        When you're ready to serve the soup, bring it back to a simmer before adding chopped tomato. Cook only until the tomato is heated through - you want them to stay as close to raw as possible, just warm. Top with additional chopped fresh basil, slivered freshly grated mozzarella. Serve with crusty bread.

        1. MMRuth Jul 18, 2007 02:10 PM

          There is a wonderful recipe in one of Jane Brody's books - has walnut oil and chopped toasted walnuts as well. No cream - I'll try to dig it up - haven't made it for ages, but I remember it being delicious. It is a cold soup, and needs to sit in the refrigerator for a couple of hours to absorb the flavor of the walnut oil.

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