Tomato Basil Soup

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This tomato basil soup is one of my all time favourite recipes. It’s easy to make and always tastes AMAZING! You can use your favourite variety. The redder and sweeter the better!



  • ½ cup salted butter

  • 1 Large white onion, chopped

  • 4 cloves garlic, chopped

  • 1 ½ cup dry white wine

  • hand full of fresh thyme

  • 4 cups of diced Tomatoes

  • 1/3 cup fresh parsley chopped

  • ½ cup fresh basil chopped

  • 3 cups vegetable broth

  • 1/2 cup heavy cream

  • salt and pepper to taste

  • 1 whole Scotch bonnet pepper


  • In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté for 5 minutes. Deglaze the pan with the white wine and cook for 3 minutes. Add the tomatoes, fresh thyme, parsley basil and broth, stir to incorporate, season with salt and pepper. Bring to a boil. Add the whole scotch bonnet pepper - Be careful not to pop it. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and let cool for 10 minutes.

  • Transfer the soup to a blender (or use an immersion blender in the pot), removing the remains of the thyme stalks and the scotch bonnet pepper. Puree until smooth. You may add small pieces of the scotch bonnet pepper for heat. If needed, add additional water or broth to reach desired consistency. Return the mixture to the pot or large a saucepan.

  • Stir and serve!

  • I love to serve this with a variety of greens ( Romain, Arugula even micro greens) with some balsamic vinegar and a little black pepper or my favorite, a smoked gouda grilled cheese sandwich!

  • To make vegan, use coconut oil instead of butter and one cup of soaked cashews instead of the heavy cream.

  • Soup Maker

    I started making my soups in my blender or nutribullet, but I'd have to wait until the mixture cooled before blending and then reheat again - took up so much time. Then I found this beauty - A Soup Maker !! This one can also make plant based milk! Perfect little secret for the kitchen

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