Creamy Tomato Basil Soup

I made something earlier this week that called for tomato juice and then I had a whole huge jug of it left in my fridge.  I hate for things to go to waste and love to repurpose things, so tonight I made it into tomato basil soup.  I found the recipe on Cookpad.  I’ve never used any recipes from that site before, but was happy with the way this turned out.  After making salsa every year, I generally have loads of extra strained tomato juice from the process.  I have attempted to make many varieties of tomato soup with it, but have never loved the result.  But, I really liked this recipe, so next salsa canning season this will definitely be one the menu.


  • 2 Tbsp butter
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed
  • 2 (14.5) cans whole tomatoes, drained
  • 6 C tomato juice
  • 4-6 Tbsp granulated sugar
  • 2 tsp chicken soup base (or 2 bullion cubes)
  • 1/4 tsp black pepper
  • sea salt to taste
  • 1 C evaporated milk
  • 1/4 chopped fresh basil
  • Optional garnishes (per bowl): more fresh chopped basil, chopped fresh parsley, seasoned croutons, shredded mozzarella or parmesan, Tabasco, drizzle of extra virgin olive oil, pinch cayenne powder or smoked paprika


  1. Melt butter with olive oil in a 3-4 quart stock pot over medium heat.  Add onions and garlic.  Sautee until onions are translucent.  About 5-7 minutes.
  2. Transfer onion and garlic to blender.  Add drained cans of whole tomatoes.  Cover and pulse until you have a coarse puree.
  3. Transfer puree back to stockpot over medium high heat.  Add tomato juice, soup base, and 3 Tbsp sugar.  Taste and add up to 1 more 1 Tbsp sugar at this time.  Note:  The sugar is used to help cut the acidity of the tomatoes.  The acidity of tomatoes can vary from batch to catch so always s tart low when adding the sugar.
  4. Bring to a boil, reduce heat to medium and simmer uncovered for 20-25 minutes to reduce slightly (about the consistency of thin gravy). Taste soup after it has reduced.  Add pepper, salt to taste, and up to 2 Tbsp more sugar as needed/desired.  (I normally use the full 6 Tbsp).
  5. Reduce heat to low.  Once soup has stopped bubbling stir in evaporated milk until well incorporated.  Then stir in chopped basil.  Cover and let sit about 5 minutes for flavors to blend.
  6. Dish up and garnish with any combination of the suggested garnishes above.
  7. For a smoother consistency: Before adding evaporated milk carefully run soup through a fine mesh sieve to remove all the solids.  Return to pot, then add evaporated milk and basil.

3 Comments Add yours

    1. Thanks did you try it? It’s been a big hit so far. You have a lovely blog.

      Liked by 1 person

      1. Yes, thank you! I make a tomato sauce for meatballs using 7 basil leaves. The flavor is drowned out with all the other spices. In the basil- tomato soup you can taste the basil better. A really good compliment to each other. Lovely! ◔‿◔


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