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Winter Tomato Basil Soup Recipe (Canned Tomatoes); Really Delicious!

Updated on February 26, 2010

Here’s a great soup for the last days of winter – when you can feel the approach of spring and are feeling ready for some fresher fare, but sadly the markets aren’t yet cooperating.

Actually, this easy tomato basil soup made from canned tomatoes is good at any time of the year and is worth making during any months other than July, August and September, when harvest tomatoes rightfully steal the show.

Canned Tomato Basil Soup

  • 1 26 ounce can of tomatoes (use good quality canned tomatoes here)
  • 2 cups of tomato juice
  • 1 cup of chicken stock
  • ¼ cup of loosely packed fresh basil
  • 1 cup of whipping cream
  • 2 Tbls of butter
  • Salt and pepper
  1. Bring the tomatoes, the tomato juice and the chicken stock to a boil together and then let simmer for about 20 minutes.
  2. Transfer the mixture to a blender, add in the basil leaves and puree until smooth
  3. Return the blended mixture to the pot and over low heat, add in the cream and the butter.
  4. Let the butter melt into the soup and then add salt and freshly cracked pepper to taste.

Easy and delicious, and the basic idea can be taken in a lot of direction, as desired.

A Mexican variation, for example

Toss a fresh jalapeno or two into the boiling tomatoes and tomato juice. Once finished simmering, omit the basil and blend as above. Add in the butter but only half as much cream (1/2 cup) and then take about a half cup of sour cream and squeeze some lime juice into it. Swirl this sour cream lime mixture into soup bowls before serving and top with a little freshly chopped cilantro – a Mexican variation!

Out of tomato season, you can’t do better than good quality canned tomatoes. Don’t be fooled by those winter long distance imports from warmer climes – they may look like tomatoes but they sure don’t bear much taste resemblance!

Another Soup Recipe for Out of Season Tomatoes


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    • John D Lee profile image

      John D Lee 7 years ago

      HI Sally's Trove,

      I probably wouldn't use dried basil for this one. If fresh basil is a no-go, I'd recommend a little dried thyme instead - about 1 tsp should do it.

    • Sally's Trove profile image

      Sherri 7 years ago from Southeastern Pennsylvania

      My finding this recipe is perfect timing...We've had the first couple of days of non-bitter weather here in the northeast USA, and dreams of the summer garden are compelling, although the reality is still quite far away. Time to get out the canned tomatoes and try your soup in anticipation of summer.

      Have you ever tried dried basil in this soup? If so, how much would you use for this recipe? I don't grow basil in the winter here, and buying it from the store this time of year is expensive.

    • dragonbear profile image

      dragonbear 7 years ago from Essex UK

      Great easy recipe! Nothing wrong with tinned tomatoes - and the fresh basil adds something special; with some crusty bread this will be a great supper. Thanks John D Lee