Tomato and Basil Soup

    2 hours

    This home made tomato soup has tomatoes, carrots, onion, stock, butter, milk, basil, celery salt, garlic and black pepper. Lovely way to use up extra tomatoes.

    155 people made this

    Serves: 4 

    • 7 cups tomatoes, peeled, seeded and diced
    • 1 cup carrots, finely diced
    • 3/4 cup onion, finely diced
    • 1 1/2 cups chicken stock
    • 1 tablespoon white sugar
    • 2 teaspoons sea salt
    • 60g butter
    • 1/4 cup plain flour
    • 1 cup reduced fat milk
    • 2 teaspoons dried basil
    • 1/2 teaspoon celery salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon garlic powder

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Bring the tomatoes, carrots and onion to a boil over medium-high heat in a stockpot then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar and salt.
    2. Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes. Stir milk mixture in to the stock pot. Season with basil, celery salt, black pepper and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

    For a smoother soup

    A food processor can be used to finely chop the carrots and onion. A stick blender can be used for a smooth texture.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (184)


    I am re-posting my original review dated August 16, 2011: I had a lot of fresh tomatoes that I needed to use, including some super sweet cherry tomatoes and baby romas, so I went about this a little differently. I chopped all my tomatoes and threw them in the pot including the skins, seeds and juices that had accumulated on the cutting board. I sweated them, covered, along with the onions and carrots as the recipe instructs. Then I added the chicken broth, black pepper, basil, celery salt and garlic powder and simmered, again covered, for another hour. I allowed the soup to cool somewhat and pureed it with my emersion blender right in the pot. Then I forced it through a fine sieve, discarding the skins and seeds that were left behind in the sieve. At this point I seasoned it with the sea salt, and less sugar than indicated, because some of my tomatoes were very sweet. Because I intended to freeze this I did not make the roux and add the milk. I will do that step when thawing/re-heating the soup, although I will say, it is delicious just as is. This soup is a wonderful way to highlight the taste of fresh summer tomatoes. The seasonings are perfect, enhancing the tomato flavor without overpowering it. I should note that my photo was taken before adding the roux/milk mixture. Thank you SHORECOOK, and thank your hubby for this wonderful, classic tomato soup! YUM! Yield was 9 cups of soup.  -  17 Sep 2011  (Review from Allrecipes USA and Canada)


    I sauteed the onion and carrot (plus a mess of fresh minced garlic) in a little butter before adding the tomatoes and chicken broth. I did go light on the sea salt. After it cooked, I ran the soup through the blender for a smooth consistancy. This was a nice tomato soup that paired well with Italian Grilled Cheese Sandwiches--NO LEFTOVERS. Next time I think I'd use fresh basil and I would omit the celery salt and go with sea salt but really that's a personal preferance, not reflective of the recipe.  -  30 Aug 2012  (Review from Allrecipes USA and Canada)


    this is a very tasty soup, thanks Shorecook. I used fresh basil, celery, frozen chicken broth and 2 garlic cloves because I had them in the kitchen. I ate mine with cheese bread and the boys added mini fish crackers-everyone enjoyed it. The sugar is very important to bring out the tomatoey taste and cut some of th of the acid.  -  23 Sep 2011  (Review from Allrecipes USA and Canada)