Recipe for Tomato Basil Soup

Tomato Basil Soup

I have been craving soup lately and I guess it makes sense…it’s cold and with all the running around this time of year trying to finish up the Holiday shopping and the coughing and sneezing in the air~ no wonder I need this ultimate comfort food.  Obviously a good old fashioned grilled cheese wouldn’t be bad either but those were the days of gluten past.  I blended this soup twice as the first time it was fine but I wanted to achieve a more creamy texture and it did (I use the vitamix) it was pure velvet (Elvis would be proud!) I topped it with some freshly shredded parmesan cheese as well as some parmesan crisps that I quickly through together; I am glad I did~it just added that perfect extra texture to make this feel complete.  Stay warm out there and Enjoy!!

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Tomato Basil Soup
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  • 2 15 oz jars of organic whole tomatoes (this time of year it is better to use jarred tomatoes~summer time different story)
  • 1-1/3 cup chick bone broth
  • 1 cup organic yellow onion~diced
  • 1/4 cup each of both organic red and yellow bell pepper
  • 1 TBS fresh chopped garlic
  • 1/2 fresh basil
  • 1/3 freshly grated parmesan cheese
  • 1/4 cup fresh chopped flat leaf parsley
  • Cetic sea salt and fresh cracked black pepper to taste.
  • 1/4 cup grass fed /pastured butter
  • 2 small bay leaves/ or one bigger one
  • 1/2 cup organic heavy whipping cream
  • Garnish:
  • freshly grated parmesan cheese
  • fresh basil


  1. In a soup pot over medium high heat toss in your butter with onions and both red and yellow pepper (season with a bit of S&P) and let cook for about 10 minutes stirring occasionally. 
  2. Add in your garlic and let go about a minute; next add your tomatoes and broth, stir and bring to a gentle boil. 
  3. Turn your heat down to medium low and add your parsley, basil, bay leaves, grated parmesan cheese and finally your cream; stir to combine and let simmer for about 1/2 an hour. 
  4. Working in two batches (remove the bay leaves) blend in your food processor until creamy smooth (some blenders need to have the cap removed in the lid so the steam can escape-just cover with a kitchen towel) at this point I will store in an air tight container for a day just so the flavors can mingle more. 
  5. Reheat and don’t forget to garnish
  6. *the parmesan crisps are super easy: preheat your oven to 400 degrees.  Take a cookie sheet and place a piece of parchment on top; sprinkle your cheese in circles and cook for about 8 minutes.  Just keep an eye on them because they can burn fast~just pull them out when they look good to you let cool and that’s it.


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