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tomato soup topped with fresh basil and homemade croutons on a placemat ready to eat

Homemade Tomato Basil Soup

  • Author: Meredith
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Category: Soup


Fresh tomatoes and basil make this a tomato soup recipe a family favorite.  Top it with homemade croutons for the win!


  • 2 lbs fresh picked tomatoes
  • 1 small sweet onion
  • 4 small garlic cloves
  • 3 T. olive oil
  • 16 oz. can of tomato paste
  • 1/2 tsp. salt
  • 1/2 tsp. dried dill
  • 1/4 tsp. freshly grated nutmeg
  • 56 leaves fresh basil (more if desired)
  • 2 cups quality vegetable broth
  • Day old french bread
  • olive oil
  • kosher salt and pepper


  1. Sauté one small sweet onion and four small garlic cloves in about 3 T. olive oil on medium high heat until they brown and soften. Set them aside.
  2. Pick two lbs of fresh tomatoes (equivalent to about four large tomatoes)
  3. Rinse off the tomatoes and using a small knife, carefully cut out the green top.
  4. In your blender, put the tomatoes, one 6 oz. can of tomato paste, 1/2 tsp salt, 1/2 tsp. dried dill, 1/4 tsp. freshly grated nutmeg, 5-6 leaves of fresh basil and your sautéed onions and garlic.
  5. Blend on high speed until you have a puree with no visible chunks.
  6. Pour your puree into a large stockpot and add 2 cups of quality vegetable broth.
  7. Bring the soup to a small simmer for about 10 minutes.
  8. Add more chopped basil, salt and/or pepper to taste.
  9. To make croutons, preheat oven to 425 degrees
  10. Cut up pieces of old French bread and put them into a bowl.
  11. Sprinkle a generous amount of olive oil on top of the bread, some kosher salt and cracked black pepper. Stir together and spread the pieces onto a baking sheet.
  12. Bake for 15 minutes, flipping the bread halfway through. The croutons are done when they begin to lightly brown and you hear a crunch when tapped with spatula.