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Garden Tomato Basil Soup

Garden Tomato Basil Soup recipe by SeasonWithSpice.com

“Buenos días!  How are you, my friend?  I have a gift for you.” 

A scruffy man held out a paper bag.

The other man – dressed in white and sweating under the hot sun – opened the bag without taking it, and peered inside.  “No, no, Señor, I’ve had enough of those.”

“It is a gift.  You must accept it.”  The scruffy man pushed the bag again to the man in white, who grabbed the bag with one hand to force it back.

“I told you yesterday, I had enough!”

“Take it!”

The two struggled, crunching the bag between them and yelling obscenities in Spanish.  They suddenly both lunged forward in one last effort, but bounced off each other, falling to the ground, each with a half of the torn, empty paper bag in one hand.

Between them, lay a dozen red, juicy tomatoes.

Fresh tomatoes from the garden for making homemade tomato soup

The man in white scrambled to his feet, but as he turned to escape, his face splattered with juice.  The scruffy man was already standing, his eyes an angry red, as red as the other tomato he clenched, ready to throw.

Tomato growing on the vine in the garden

No, not the true origin of La Tomatina – the annual tomato fight held every August in Spain where the streets become soup.  But both stories share the same explosive elements – hot weather, hot tempers, and too many tomatoes.

Garden Tomato Basil Soup recipe by SeasonWithSpice.com

If you have tomato plants in your garden, you are probably on the lookout right now for anyone willing to take a few off your hands.  If you don’t have any takers, don’t have room for freezing, or don’t want to start a food fight with your neighbors, then your best option to get through a bucket of tomatoes – and a bucket of other garden veggies – is a hearty, fresh Garden Tomato Basil Soup.

Carrot just pulled out of the ground in the vegetable garden

Basil leaves ready for harvest in the vegetable garden

A mix of your late summer harvest – tomatoes, yellow onions, carrots, basil, and green peppers – this Garden Tomato Basil Soup makes a great meal on its own, or a giant dipping bowl for your homemade grilled cheese sandwiches.

Garden Tomato Basil Soup recipe by SeasonWithSpice.com

season with spice asian spice shop

For another delicious soup with tomato, try our 10-Minute Tom Yum Soup (Thai Hot & Sour Soup with Tomato & Mushroom).  Click on the image below for the recipe. 

Garden Tomato Basil Soup by Season with Spice
Serves 2-3

6 ripe tomatoes – cut into chunks
3 carrots – peeled and sliced into discs
1 green or red bell pepper – cut into chunks
1 yellow onion – cut into chunks
5 cloves of garlic – halved
6-8 fresh basil leaves
2 cups chicken broth (or vegetable broth)
2 tsp of Season with Spice's Sweet Spanish Paprika
1/4 tsp (or more) of Season with Spice's Smoked Serrano Chili Powder (optional)
Dash of dried thyme
Freshly ground black pepper, to taste
Salt to taste
1/2 cup milk
Dab of butter
Olive oil

1. Add a few tablespoons of olive oil or coconut oil into a deep frying pan, and heat on high. When hot, toss in the garlic and onion and sauté until lightly browned. Then add in the carrot and sauté until lightly browned.
2. Add in another tablespoon of olive oil, along with the bell pepper and tomatoes. Cook on medium fire until tomatoes are softened. Turn heat off and let cool while completing next step.
3. In a large pot, combine the chicken broth, paprika, smoked serrano, thyme, and black pepper. Heat on low.
4. Add the cooked veggies into a blender, along with the fresh basil leaves. Blend on low speed to desired texture.
5. Add the blended mixture into the large pot, stir well with the broth, and cook on medium fire until soup thickens to desired texture. Then stir in butter and milk, add in more salt if needed, and cook a few more minutes.
6. Serve hot, and garnish with shredded fresh basil leaves and freshly ground black pepper. Enjoy with a side of toast or a grilled cheese sandwich.

- You can roast the vegetables instead, but I prefer the way the garlic, onions and carrots caramelize in the frying pan and give the soup a stronger flavor.


Rosa May said...
This comment has been removed by a blog administrator.
chinmayie @ love food eat said...

I always wish I have at least one neighbour who had too many tomatoes or any other vegetable for that matter :(
Such a beautiful soup!

justonecookbook said...

Whoa!! I love this soup. I love tomato soup and I can actually have it everyday! Gorgeous tomatoes and carrot!

mjskit @mjskitchen.com said...

Tomato soup and grilled cheese sandwich definitely says "Fall"! I love your tomato soup recipe! I've never seen carrots in a tomato soup, and why not. Sounds like a perfect fit. Beautiful pics and a great meal!

Season with Spice said...

Thanks Chinmayie!

Season with Spice said...

Thanks Nami, lots of soup for us this past week and we still can't keep up with the number of tomatoes turning red in the garden:)

Season with Spice said...

Thanks MJ, the carrots lightly sweeten the soup to balance the tomato flavor, and also create a thicker texture.

Season with Spice said...

Thanks Nami, lots of soup for us this past week and we still can't keep up with the number of tomatoes turning red in the garden:)

Season with Spice said...

Thanks MJ, the carrots lightly sweeten the soup to balance the tomatoes, and also create a thicker texture.

BiteMyCake said...

Oh, you probably know about my love for tomatoes :)
Loving this post, it's such a perfect combination of summer pictures and beautiful recipe!

Wok with Ray said...

That tomato basil soup looks very hearty and sauteing them first before blending must give that wonderful toasty flavors. I love how you dipped that toast in that bowl. That's how I eat it too. You guys have a wonderful weekend, Mark!

Julia@JuliasAlbum.com said...

I am jealous of people who grow their own tomatoes. It's not easy to do where I live - in Arizona heat!

Season with Spice said...

Thanks Ray, you too!

Roni said...

Now THIS was a fantastic tomato soup, very flavorful. I didn't have bell but I had a few mildly hot peppers so it gave it a little extra kick. Thanks for this recipe, so many tomato soups are way too weak on the flavor, but not this one!

Julie said...

Awesome recipe! I'd love to try it tomorrow with my tomatoes. Only thing is that I wish you'd include cooking times, so when I'm scanning quickly for recipes I could take into account when I need to get it going. I'm sure I'll figure it out after reading through a couple more times.

Season with Spice said...

Thanks Roni, hot peppers are a great addition to the soup. Will have to try that next time

Season with Spice said...

You're right, Julie, we really should include the cooking times in our recipes. We are usually rushing to take photos of the dish, so we tend to lose track of time. Next recipe we'll try to remember. Thanks!

Pamela Carrea said...

This recipe was delightful the soup came out so yummy ...thank you guys I cant wait to try some more!

Season with Spice said...

Thanks Pamela, we have a few more soup recipes coming soon. I think pumpkin soup is next up.

Judi Edison said...

Thanks so much for a great recipe. I am tweaking it a bit by using coconut oil in place of the olive oil. I have read that when olive oil is heated too high, it becomes toxic and looses its' nutritious qualities.

Season with Spice said...

Thanks for the tip, Judi. Enjoy the soup!

Season with Spice said...

Hi Jennifer,

Absolutely, add more garden veggies into the pot. Always great to have a variation on texture and flavor every time you make it.

Thanks for the tip on freezing basil. I had a ridiculous amount of basil at the end of last season (they give you way too many seeds in those little paper bags!), so most of it ended up in the compost pile. I dried some, which turned out pretty good, but I'll have to try freezing some next year.

Total agreement here - too much junk in the canned versions. Can't beat the taste of homemade.

Enjoy the soup!


Kathy said...

Do you know if this soup can be canned? Would it need to be pressure canned or would hot water bath work?

SeasonWithSpice said...

Wow! Best Tomato soup recipe I've ever made. Thanks!

SeasonWithSpice said...

This was a great way to use up a bumper haul of toms from our garden and Bountiful Baskets! -- I did add celery, because celery always adds a good note to soup, and some red pepper flakes, the hubby likes a bit of kick, and had some extra chicken, so that went in, too! Found this thru Pinterest, thanks!

SeasonWithSpice said...

I found this recipe last week on pinterest and LOVED it!! Fresh tomato soup is one of my favorites. I love the added flavor of the different veggies. Didn't even need to add milk or butter it was so tasty (and saved on calories too.)

SeasonWithSpice said...

This is delicious! I've done a quadruple batch to freeze. WONDERFUL.

SeasonWithSpice said...

I made this last night with a few variations. Oh.my.goodness! Very tasty. Love it!

SeasonWithSpice said...

Can you freeze this soup?

SeasonWithSpice said...

Hi Linda,

Sure you can freeze the soup. If you plan to freeze a big batch, you may want to leave out the milk first. Add in the milk only when you are ready to heat it up to enjoy.


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