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Tomato Basil Soup Recipe

Are you looking for that wonderful old fashioned flavor in a quick and easy Tomato Basil Soup recipe?  Then, check out this gluten-free recipe that can be ready in about 40 minutes.

Are you looking for a Tomato Basil Soup recipe with wonderful old fashioned flavor that is quick and easy to make?

Then, check out this gluten-free version that can be ready in about 40 minutes.

You will want to make it again and again, because it is better than canned soup found on grocery market shelves and so much healthier to eat, too.

Rich and hearty with the full-bodied tomato flavor you desire.

A steaming bowl of this Tomato Basil Soup recipe and your favorite gluten-free grilled cheese sandwich are the perfectly satisfying combo!


Tomato Basil Soup Recipe Tips

This soup just gets better with age, so store leftovers in the refrigerator in an air-tight container.

Reheat leftovers over medium-low heat for 5 to 10 minutes or until heated through.

Make a double batch and freeze leftovers for quick meals.

For easy single servings, freeze leftover soup in paper cups, and then seal in a large zip top freezer bag.

Use a kitchen shears to snip fresh herbs in a snap.

Change up the flavor by substituting in-season fresh herbs or dried ethnic herb combinations.

Use decorative garnishes on top of small bowls of soup as a first course appetizer at formal meals.

For a nutritious meal, serve this delicious Tomato Basil Soup recipe with Parmesan or pesto cheese toast and fresh in-season fruit for dessert.

Children love small bowls of warm soup with cheesy popcorn and sliced apples on the side.





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Tomato Basil Soup Recipe


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Tomato Basil Soup Recipe


Mm-mm! This Tomato Basil Soup recipe is the best comfort food ever!

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings

Ingredients:
- 1 cup chopped onion
- 2, 14.5 ounce cans diced tomatoes, undrained
- 4 cups vegetable broth
- 1, 6 ounce can tomato paste
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon dried thyme
- 1/8 teaspoon black pepper

Instructions:
1. In a Dutch oven or soup pot, combine all ingredients.
2. Bring to boil over high heat, and then reduce heat to a simmer.
3. Cover and cook for 30 minutes; stir occasionally.
4. Puree soup with an immersion hand blender, or puree in small batches in a blender, or by pressing through a food mill.
5. Reheat through.
6. Serve hot.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Fat-free, Low Fat, Nut-free, Paleo, Soy-free, Sugar-free, Vegan, Vegetarian




Variations

Cream of Tomato Basil Soup


  1. Prepare, cook and puree as directed in key recipe.
  2. Stir in 1/2 cup (125 ml) heavy whipping cream.
  3. Reheat through.
  4. Serve hot.


Fresh Tomato Basil Soup


Ingredients

  • 1 cup (250 ml) chopped onion
  • 4 cups (1 liter) fresh tomatoes, peeled, cored and chopped, (about 6 medium)
  • 4 cups (1 liter) vegetable broth
  • 1-6 ounce (170 grams) can tomato paste
  • 4 cloves garlic, minced
  • 1 tablespoon (15 ml) fresh basil leaves, snipped
  • 2 teaspoons (10 ml) fresh thyme, snipped
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) dry mustard powder
  • 1/8 teaspoon (0.5 ml) fresh ground black pepper

Instructions

  1. In a Dutch oven or soup pot, combine all ingredients.
  2. Bring to boil over high heat, and then reduce heat to a simmer.
  3. Cover and cook for 40 minutes; stir occasionally.
  4. Puree soup with an immersion hand blender, or puree in small batches in a blender, or by pressing through a food mill.
  5. Reheat through.
  6. Serve hot.


Grilled Cheese Tomato Soup

  1. Prepare as directed in key recipe.
  2. To serve, garnish hot soup with cheese cubes and gluten-free croutons.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 250 ml chopped onion
  • 2-411 grams cans diced tomatoes, undrained
  • 1 liter vegetable broth
  • 1-170 grams can tomato paste
  • 4 cloves garlic, minced
  • 5 ml dried basil
  • 5 ml salt
  • 2.5 ml dry mustard powder
  • 2.5 ml dried thyme
  • 0.5 ml teaspoon black pepper

Instructions

  1. In a Dutch oven or soup pot, combine all ingredients.
  2. Bring to boil over high heat, and then reduce heat to a simmer.
  3. Cover and cook for 30 minutes; stir occasionally.
  4. Puree soup with an immersion hand blender, or puree in small batches in a blender, or by pressing through a food mill.
  5. Reheat through.
  6. Serve hot.


Slow Cookery

  1. Grease slow cooker crock.
  2. In crock, combine all ingredients.
  3. Cover and cook on Low 6 to 8 hours.
  4. Puree soup with an immersion hand blender, or puree in small batches in a blender, or by pressing through a food mill.
  5. Cook on High for 30 minutes to reheat through.
  6. Serve hot.


Tomato Pasta Soup


  1. Prepare as directed in key recipe.
  2. Place 1/3 cup (85 ml) cooked gluten-free pasta in bottom of soup bowl.
  3. Ladle hot soup over pasta.
  4. Garnish with grated fresh Parmesan cheese.


Tomato and Rice Soup

  1. Prepare as directed in key recipe.
  2. Place 1/3 cup (85 ml) cooked rice in bottom of soup bowl.
  3. Ladle hot soup over rice.
  4. Garnish with grated fresh Parmesan cheese.


Tomato Tortellini Soup

  1. Prepare as directed in key recipe.
  2. Place several cooked gluten-free tortellini in bottom of soup bowl.
  3. Ladle hot soup over tortellini.
  4. Garnish with grated fresh Parmesan cheese.





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