Tomato Basil Soup


August 18, 2015

Tomato Basil Soup 0 5 0

This is Chef Kent's rich and delicious recipe that he made for the Threshing Day Feast, 2015. Swap out the cream for stock and omit butter for a dairy free version of the soup. The magic comes from the long, slow cook of the vegetables.



1Sauté vegetables (onions, garlic, tomatoes) in olive oil over low heat for about 20 mins.

2Add spices and allow tomatoes to break down, another 20 minutes.

3Add cream, simmer another 10 minutes, and bring up to a low boil-- barely bubbling, then turn off heat.

4Purée with an immersion blender or Vitamix on low, adding in butter and honey slowly. Add salt and pepper to taste, stir in basil, serve hot.


5# of tomatoes, cored and chopped

2 medium onions- roughly chopped

4 cloves of garlic, chopped

Sunflower Oil or Olive Oil

2 tsp onion powder

1 tsp garlic powder

2 cups heavy cream (or stock)

1/3 cup honey

4 oz butter (optional)

Salt & (white) Pepper to taste

10-12 leaves basil, washed and finely chopped


4 Reviews


September 30, 2017

This soup was delicious. I used FF Roma tomatoes. Please don’the skip the honey…it adds a great dimension.

Elizabeth Serrin

August 18, 2017

This was a wonderful recipe! I think the soup came out great, i used all FFM ingredients too: sunflower oil, garlic, tomatoes, basil, butter, whole milk, onion and carrot! I added some red pepper flakes for a bit of heat, too!


September 21, 2015

Ah-maze-ing. Such a great recipe. You have RUINED canned soup for me. This is so good I am considering buying bulk tomatoes and starting several batches to freeze for the winter. Yum!

Sarah K.

August 24, 2015

Made this tonight with the heirloom tomatoes from the last couple of shares and used half cream/half stock. It was amazing! Recommend using red pepper flakes for heat and tasting as you go to get the salt right. Great recipe!

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