Tomato Basil Soup

Tomato Basil Soup

6 - 8 people
15 minutes
1 hour and 35 minutes
The combination of Tomato Pulp Vinegar with roasted tomatoes gives this soup a depth of flavor that is unique and hearty. Serve with toasted bread or grilled cheese and you’ll be right at home.

Share with your friends

Ingredients and Method


  • 2 pounds Ripe Plum Tomatoes (cut in half lengthwise)
  • 1/4 cup and 2 tbsp Basil Olive Oil
  • 1/4 cup Tomato Pulp Vinegar
  • 1 tbsp Kosher Salt
  • 1 1/2 tsp Fresh Ground Black Pepper
  • 2 cups Yellow Onions (chopped)
  • 6 cloves Garlic (minced)
  • 2 tbsp Unsalted Butter
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1 (28 oz) can Plum Tomatoes
  • 1 tsp Fresh Thyme
  • 1 quart Chicken Stock or Water


  1. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  2. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
  3. Add the canned tomatoes, thyme, vinegar, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  4. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade.
  5. Taste for seasonings. Garnish with heavy cream or fresh basil. Serve hot or cold.
Write Your Own Review
You're reviewing:Tomato Basil Soup