Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

I got this recipe from a magazine called Midwest Living. It's the best recipe I've found for tomato basil soup and just wanted to share it.

Ingredients Nutrition


  1. In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
  2. Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
  3. Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
  4. Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.
Most Helpful

Just wanted to add a note to the previous review - I usually freeze the leftover tomato paste in small baggies. Portion it up & freeze it, then use it when you need it.

supergrrl July 31, 2012

I gave this recipe 5 stars because it is very easy and very good. Doesn't take too long to make and I usually have all the ingredients anyway. I used one can of Rotel tomatoes with diced chiles and I used the whole 6 ounce can of tomatoe paste because I didn't want it to go to waste. Why do they make those cans 6oz. anyway? Other than that I followed it exactly and its great.

Sauce Lover January 18, 2012

I have made this three times and it is the best tomato bisque soup recipe! It was a winner at soup potluck. I recommend following the measurements exactly or it dilutes the flavor. I used boxed tomatoes instead of canned. I also added a half of a red bell pepper that I broiled in the over first. It gives it a little extra flavor if you like peppers. I also add 2 Tbs of Parmesan to the pot same times as the cream. Perfect with bread or a grilled cheese sandwich on a rainy day.

loveChocolat October 13, 2013