Tomato & Basil Soup Recipe
Prep time
Cook time
Total time
This soup is a great way to fight the chill as autumn moves on toward winter. It makes a wonderful accompaniment to your favorite grilled cheese sandwich.
Recipe type: Soup
Cuisine: American
Serves: 6
  • 5 Cups - Canned Peeled Roma Tomatoes (good Italian quality)
  • 1 Each - Spanish onion, medium dice
  • 2 Tablespoon - Olive Oil
  • 1 Tablespoon - Tomato Paste
  • ½ head - Roasted Garlic (place head in tinfoil with 1 tablespoon olive oil and roast in 350 oven for 45 minutes or until soft, squeeze out of skin)
  • 1 Cup - V-8 Juice
  • 1 Each - Bay Leaf
  • 1 Bunch - Fresh Basil and stems, washed
  • 2½ Cups - Heavy Cream
  • To Taste - Kosher Salt and Black pepper
  1. Place basil leaves and heavy cream in saucepan over medium heat
  2. Let basil steep in cream for 30 minutes to infuse
  3. Sauté onions in olive oil until onions are translucent (7-10 minutes)
  4. Add tomato paste, mix with onions until combined
  5. Add roma tomatoes, V-8, and roasted garlic
  6. Add bay leaves and all basil stems to sachet bag
  7. Bring soup to boil and then lower to simmer for 30 - 45 minutes
  8. Remove sachet bag and puree in blender or with emulsion stick
  9. Add warmed heavy cream and season to taste
  10. Garnish with either blue cheese mousse crostini (4 ounce blue cheese, 1 ounce cream cheese, 1 tablespoon heavy cream blend until combined in cuisinart) or petite grilled cheese on the side
Recipe by The Kennebunk Inn at