One of my favorite comfort meals is a bowl of tomato basil soup, especially when paired with a thick and gooey grilled cheese sandwich.

A bowl of delicious, creamy tomato basil soup topped with parmesan cheese and basil.

Take it one step further and there isn’t anything better than tasting your own homemade tomato basil soup made with fresh tomatoes and basil from your backyard garden.

You may not be thinking about eating a hot bowl of soup right now, but with a little bit of preparation while your tomatoes are ripe on the vine, you can enjoy a taste of summer all year-long.

We make large quantities of soup while the garden is still in season and freeze it for later use.

In fact, we make vegetable soup, garden chili, zesty pepper soup and cabbage roll soup along with our homemade tomato basil soup. We then place them in a one quart rectangular freezer containers and wait for them to freeze.

We then pop each block out of the freezer container and place them in a Food Saver bag for easy stacking and storing in our freezer.

During a busy, cold winter day, we will open one of the packages and reheat on the stove top for an easy, healthy and delicious homemade meal that is ready in minutes!

Creamy Tomato Basil Soup

INGREDIENTS:

20 medium-large tomatoes *see note to use canned tomatoes

1 Tbsp crushed garlic

2 cups chicken/vegetable broth

2 Tbsp sugar

⅓ cup butter

1 cup heavy cream

15 basil leaves (1 Tbsp dried)

*If using canned tomatoes use a 28oz can of crushed tomatoes and a 28oz can of diced tomatoes

INSTRUCTIONS:

Instant Pot instructions:

After the soup cools, place in a freezer safe container.

If using fresh tomatoes remove the skins and seeds and dice.

Pour the tomatoes, garlic and broth into the Instant Pot bowl. Also add dried basil if you aren’t using fresh basil.

Close the lid and set on Soup mode and reduce the cooking time to 20 minutes.

When the time is up, quick release the pressure. Use an immersion blender to smooth the soup to the desired consistency.

Add the sugar and butter stirring continuously until the butter is melted.

Slowly pour in the heavy cream while stirring continuously. Mix well until it has a consistent, creamy appearance.

Julienne small strips of basil and stir into the soup.

Stove top instructions:

Freeze blocks of soup and then freeze in Food Saver bags for safe and easy storing in the freezer.

If using fresh tomatoes remove the skins, seed and dice.

Pour the tomatoes, garlic, broth and dried basil (if using) in a large stockpot. Heat over medium-high heat, stirring the pot continuously to prevent the tomatoes from sticking to the bottom of the pot.

Bring to a boil and reduce to a simmer. Simmer for 20-30 minutes, stirring frequently until the tomatoes begin to break down.

Use an immersion blender to smooth the soup to the desired consistency.

Add the sugar and butter stirring continuously until the butter is melted.

Slowly pour in the heavy cream while stirring continuously. Mix well until it has a consistent, creamy appearance.

Julienne small strips of basil and stir into the soup.

Enjoy!

Mary and Jim

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Creamy Tomato Basil Soup

Serves 4-6

Ingredients

20 medium-large tomatoes *see note to use canned tomatoes
1 Tbsp crushed garlic
2 cups chicken/vegetable broth
2 Tbsp sugar
⅓ cup butter
1 cup heavy cream
15 basil leaves, 1 Tbsp dried

Instructions

Instant Pot instructions

If using fresh tomatoes remove the skins and seeds and dice.
Pour the tomatoes, garlic and broth into the Instant Pot bowl. Also add dried basil if you aren’t using fresh basil.
Close the lid and set on Soup mode and reduce the cooking time to 20 minutes.
When the time is up, quick release the pressure. Use an immersion blender to smooth the soup to the desired consistency.
Add the sugar and butter stirring continuously until the butter is melted.
Slowly pour in the heavy cream while stirring continuously. Mix well until it has a consistent, creamy appearance.
Julienne small strips of basil and stir into the soup.

Stovetop instructions

If using fresh tomatoes remove the skins, seed and dice.
Pour the tomatoes, garlic, broth and dried basil (if using) in a large stockpot. Heat over medium-high heat, stirring the pot continuously to prevent the tomatoes from sticking to the bottom of the pot.
Bring to a boil and reduce to a simmer. Simmer for 20-30 minutes, stirring frequently until the tomatoes begin to break down.
Use an immersion blender to smooth the soup to the desired consistency.
Add the sugar and butter stirring continuously until the butter is melted.
Slowly pour in the heavy cream while stirring continuously. Mix well until it has a consistent, creamy appearance.
Julienne small strips of basil and stir into the soup.

Notes

If using canned tomatoes use a 28oz can of crushed tomatoes and a 28oz can of diced tomatoes.
Recipe can be doubled.
Recipe courtesy of Old World Garden Farms

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g