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Homemade Tomato Basil Soup


  • 1 tablespoon olive oil or 1/4 cup water
  • 1 large white onion, sliced
  • 4 – 5 cloves garlic, minced
  • 2 1/2 lbs. tomatoes (roma, plum or tomatoes on the vine)
  • 1/2 cup basil leaves (about 10 –12 large leaves) or 2 teaspoons dried
  • 2 cups water
  • salt + pepper, to taste
  • cream, to serve

Prep: Start by prepping the onion and garlic. Cut the quarter the tomatoes or cut into 1 inch pieces if using larger tomatoes.

Saute: In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 7 minutes, add the garlic and cook 1 minute more.

Add remaining ingredients: Add the tomatoes, basil, pinch of salt and pepper, and water.

Simmer: Bring the chunky soup to a boil, cover, reduce heat and simmer for 15 minutes.

Puree: Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Stir in a couple tablespoons of cream if you like.

Serve: Serve with a drizzle of cream, basil and fresh cracked pepper. For a little heat, add a pinch of red pepper flakes.

Store: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.