Tomato Basil Soup | Garnish & Glaze
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Tomato Basil Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 -6
Author: Garnish and Glaze


  • 1 medium yellow onion, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 2 28 ounce cans whole peeled tomatoes (all juices included)
  • 3/4 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 1/3 cup heavy cream
  • 8 large fresh basil leaves


  • In a large pot, heat oil and butter over medium heat and saute onions until translucent (about 4-5 minutes). Add garlic and cook another 30 seconds.
  • Stir in the whole tomatoes (break apart tomatoes with hands or the back of wooden spoon), chicken broth, tomato paste, brown sugar, baking soda, salt, pepper, oregano, and bay leaf. Bring to a simmer over medium to medium-low heat for 10-15 minutes until thickened and then remove from the heat.
  • Add the cream and basil leaves and puree in batches in a blender or with a hand blender until smooth. Serve garnished with fresh basil and grated Parmesan or Asiago cheese and a side grilled cheese sandwich.


Recipe makes about 4 large bowls of soup or 6 cup size servings.
Keep leftovers for up to 4 days in fridge or 3 months in the freezer.