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Oh my, is there anything more comforting than  really (REALLY) good tomato soup? NO more cans with this easy recipe, and it IS the BEST!

 Here is my recipe for a tomato soup with amazing flavor. Pair with homemade Tomato Basil Bread for a hearty and satisfying meal.

Homemade Tomato Basil Soup


½ cup real butter (1 stick)

1 med -large onion, diced

3 cans (14.5 oz each) diced fire roasted tomatoes, with the juice (can use regular, but fire roasted has a great flavor)

1  ½ cups water

1 cube chicken bouillon, Knorr (or 2 teaspoons granules; to taste)

1 Tablespoon balsamic vinegar

1/2 teaspoon Montreal Steak seasoning

½ teaspoon salt

1 can evaporated milk

3/4 cup basil pesto

1 cup real Parmesan cheese, finely grated

 optional: 6-8 oz. risotto or small pasta, cooked till al dente, drained


Melt butter in a large saucepan.

Add onions and cook over medium heat, stirring until completely translucent.

Add tomatoes, water, bouillon, balsamic vinegar, Montreal steak seasoning and salt.Tomato Basil Soup 2Bring to a simmer and cook for 15 minutes to allow for ‘marrying’ of flavors.

Working in batches, pour soup mixture into blender (but only about ½ way up the container and hold a towel over the top, tightly, to allow for expansion due to the hot liquid) and process until smooth.Tomato Basil Soup 3Pour pureed soup into a pan.

Add in the basil pesto-

And the evaporated milk


Then simmer for 10 minutes.

Add in the fresh grated Parmesan cheese, stir and serve hot. 


*If adding risotto pasta, cook according to directions when beginning soup.

Drain well and add to soup with the evaporated milk and pesto.

The pasta will expand if allowed to sit in soup overnight or for several hours.

 Delicious when paired with an open faced grilled cheese made with my Tomato Basil Bread, you will find HERETomato Basil Soup 6Carrie Groneman’s recipe

Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018

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