Chunky Tomato Basil Soup Recipe

Serve guests a hearty, delectable side dish or light entree in simple tomato soup with basil.


– 2 tablespoons olive oil – 2 medium-sized yellow onions chopped – 8 cloves garlic minced – 2.5 ounces fresh basil leaves chopped (or 1.5 teaspoons dried basil) – 3 (28-ounce) cans whole peeled tomatoes including juices/puree* – 3 cups vegetable stock – 2 tablespoons butter – 1 teaspoon baking soda – sea salt I added no salt – Grated Parmesan cheese for serving


In a large pot, brown the onion in olive oil for 10–12 minutes over medium heat. Sauté garlic for three more minutes.

Step 1

Dice the canned tomatoes while the garlic and onion cook. Mix sautéed onion and garlic with diced tomatoes, juices, and tomato puree in a pot.

Step 2

Butter, chopped basil, and vegetable stock. Stir until butter melts and blends.

Step 3

Add baking soda. This will significantly increase the soup's bubble size, so use a large pot for a brief soup fizz. 

Step 4

Sparkles and bubbles disappear after a few seconds of stirring. After boiling, lower the heat to a simmer and cook for 45 minutes.

Step 5

You can blend the soup for a smoother texture, but I like it chunky. Serve with Parmesan. For real. Absolutely amazing!

Step 6

See Also

See Also

Easy Mexican Rice Recipe