Tomato and Basil Soup

Tomato and Basil Soup


153 people made this

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.


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.

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