I'll be honest. I want your email address. I promise not to do anything weird with it! I'll even send you a copy of my e-book
Saturated Fat *IS* Healthy!
Food Renegade
challenging politically correct nutrition
by Kristen Michaelis CNC 22 Comments | Affiliate Disclosure
Tomato Basil Soup is a weekly feature on our summer menu. Creamy, savory, and brimming with the rich flavor of freshly ripened tomatoes, we just can’t get enough! This year, practically every farmer in the area had a bumper crop of tomatoes, so these glorious summer fruits could be had for as little as 50% of their normal price. I’m tempted to buy a bushel or two to put up for the winter, just so that I can keep having tomato basil soup all year long.
If you’re looking for a dairy-free recipe, see: .
Tomato Basil Soup Recipe
Tomato Basil Soup: The Players
- 2 tbsp butter or ghee (where to buy butter or ghee from grass-fed cows)
- 1 onion, diced
- 8 cups chopped fresh tomatoes (or 2 pint-sized cans of diced tomatoes, drained)
- 1 quart chicken broth (where to buy chicken broth)
- salt, to taste (where to buy real sea salt)
- 2 tbsp. balsamic vinegar
- 1/2 tsp. honey (where to buy organic, raw honey)
- 1/4 cup fresh chopped basil (about 15-20 leaves)
- 2 cups heavy cream (where to buy milk or cream from grass-fed cows)
- sour cream (optional)
Tomato Basil Soup: The How-To
1) Melt butter in a 2-3 quart saucepan over medium heat. Add onions and cook until onions turn translucent. Add tomatoes and broth, cover, raise heat, and bring to a boil.
2) When boiling, reduce heat to medium, uncover, and add salt, balsamic vinegar, and honey. Stir. Lightly boil for 15-20 minutes.
3) Just before serving, remove from heat and add basil and cream. Blend soup with an immersion blender (or by transferring to a regular blender).
4) Serve with a dollop of sour cream and ENJOY! This tomato basil soup POPS.
For more delicious recipes similar to this one (low-carb, high-fat), I highly recommend the Wicked Good Ketogenic Diet Cookbook.
Learn all about how to eat to force your body to burn fat. This book is jam packed with 156 delicious fat-shredding recipes that will help you burn fat like crazy. Even stubborn belly and thigh fat won’t stand a chance because your body will have NO CHOICE but to burn that fat for fuel!
At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.
(photo by chrispotako)
About the Author
Kristen Michaelis CNC has been a Health and Nutrition Educator since 2008. Founder and CEO of Food Renegade, she's a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. She earned a Bachelor of Arts (summa cum laude) from Dallas Baptist University in Philosophy and Biblical Studies, then began her post-graduate journey as a researcher in the fields of health and nutrition. While she adores hats & happy skirts, nothing inspires her quite like geeking out over nutrition & sustainable agriculture. Nutrition educator & author of the go-to book on nutrition for fertility, she's also a rebel with a cause who enjoys playing in the rain, a good bottle of Caol Isla scotch, curling up with a page-turning book, sunbathing on her hammock, and parenting her three children as they grow into young adults.
« Who Will Defend Our Farmers?
Comments
Laura Kenney via Facebook saysthat sounds sooooo good!
Reply
- Emma says
Just bought thirty pounds of tomatoes from our CSA here in Austin. Do you think that this soup will freeze well? Should I leave the cream out of the soup before freezing and add it to the soup after defrosting?
Reply
- KristenM says
Hi Emma,
The soup freezes quite well. I personally like to add cream to things just before serving so that it’s fresh and raw (all those good enzymes), so I’ve never tested freezing it with the cream already blended in.
Reply
sounds good but ill save the hot foods for winter….saving this recipie tho!!!
Reply
- Hayley says
You are officially my favorite person!!! 😀 I LOVE tomato basil soup (though for me it’s more of a winter meal – I’ll have to can some tomatos!)
Reply
- KristenM says
If you want something cool, this tastes even more exquisite served cold the next day. Guess it’s all that blending of flavors after being stored in the fridge!
Reply
- Primal Toad says
Oh! This sounds awesome! I don’t do dairy unless its butter or whey protein powder (not so much this anymore).
Do you think coconut milk would be a good substitute for the heavy cream? I have cream cheese too that I may be ok with. I just breakout when I consume dairy – lactose seems to be the problem.
Reply
- Jennifer says
Looks and sounds absolutely delicious – I love anything with fresh tomatoes and basil, and adding cream… that will make this my new favorite 🙂
I love tomato basil! I printed this to use when tomatoes are ready around here. Yum, yum!
Reply
- Amy Scott says
This recipe sounds lovely. I never would have thought to add honey to a soup so I will definitely try it. This is the sort of soup that will work all the year round and if it can be frozen it makes it such a convenient way to prepare a quick meal.
Reply
So what WOULD be the best thing for preserving?
Would you can diced tomatoes, then make the soup fresh in later months? Or make the soup now and can it (with or without cream)? Or freeze?
Or ??
Thank you!
Tomato Basil soup is a favorite of mine to eat, but I’ve never made it, so I’m really looking forward to this!
Reply
- KristenM says
Tiffany — Personally, I can the diced tomatoes. That way they’re more versatile in their uses later. I freeze soups (and other foods) only when I’m actually making them for dinner that night. I double or triple my recipes then freeze leftovers for later use as “fast food.”
Reply
Thank you!! The Internet is such a blessing, to be able to have a community of women who are farther along the road than I… Even if they’re across the country and around the world! 😉
Reply
- Cayla says
Wow looks absolutely delicious! I love your tomato basil soup! Thank you for sharing this recipe.
Reply
- Augie says
I would roast three or four varieties of heirloom tomatoes as the base. Yes, serving it cold also works. With cream or without.
Reply
- Heather says
Where do you live that the farmers HAD a bumper crop this year?! LOL We won’t see local tomatoes here in Vermont until August/September. But I’ll keep this recipe stashed away because it looks fabulous. =)
Reply
I have 2 big pots of basil growing on my deck. Now I know how to convert them into soup! Thanks!
Reply
- Stacy Makes Cents says
I made this today and it’s great! I put in a cup for my 2 year old and she drank it with a straw. 🙂 I will freeze part of this batch for a treat in the winter.
Reply
- Summer says
Made this for dinner tonight (though I halved the recipe, except for the basil) – served chilled due to heat wave. Very tasty! Thanks for posting!
Reply
- Celine says
I liked the flavors of this soup however, if I make it again I will definetly seed the tomatoes because it was very unpleasant to eat them in my soup. I also blanched my tomatoes to remove the skins before chopping.
Reply
- Natalie says
Can I ask why you insist on grass fed cows? If it for an ethical reason, I think you should know that the cows in the US still very rarely get to be outside in fields. The welfare of dairy cows is very low across the world, particularly in America.
It’s best to only buy from companies that have a strict no zero grazing policy.
If it’s for health reasons – stressed animals release very highly levels of cortisol (stress hormone). You are what you eat I guess.
Reply
Now I REALLY cant wait for tomato season!!!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
