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Tomato-Basil Soup


  • 4 C. tomato juice
  • 4 medium tomatoes peeled, seeded & diced
  • 14 fresh basil leaves
  • 1 C. heavy cream plus more for serving
  • ¼ to ½ C. butter cut into pieces


  • Pour the tomato juice into a big saucepan and add the tomatoes. Simmer over medium heat for 30 minutes, stirring occasionally. Let cool a few minutes.
  • Carefully pour the hot tomato mixture into a blender and add the basil; blend until pureed.
  • Warm 1 cup of the heavy cream in a clean saucepan over very low heat. Gradually stir the pureed tomato mixture into the cream then stir in the butter. Warm the soup over medium-low heat until the butter melts, stirring often, without bringing it to a boil.
  • Season with salt and black pepper if you'd like, and swirl in a little more cream just before serving.


While we made the recipe as written, you could try substituting V-8 in place of the tomato juice and/or use  a 30-oz. can of diced tomatoes in place of fresh.
5-Can Veg Soup: Dump 1 (14.5 oz.) can diced tomatoes, 1 (15 oz.) can whole kernel corn, 1 (15 oz.) can ready-to-serve vegetable or minestrone soup, 1 (15 oz.) can mixed vegetables, and 1 (15 oz.) can black beans (drained & rinsed) into a big saucepan. Warm over medium heat, stirring occasionally.   Serves 6
Tortellini Soup: In a big saucepan, bring 2 (32 oz.) cartons chicken broth to a boil. Add 1 (10 oz.) pkg. shredded or julienned carrots, ½ (19 oz.) pkg. frozen cheese tortellini, and ½ C. sliced celery; return to a boil. Cook uncovered for 7 to 9 minutes or until the tortellini is tender, adding 1 C. frozen peas during the last few minutes of cooking time. Serves 4