This tomato basil soup recipe is made using fresh garden tomatoes and basil, so it is packed with fresh flavor! In my opinion, the best homemade tomato soup recipe ever!
I need to take a picture of my dog-eared copy of this new cookbook from Gooseberry Patch. As you may know I review cookbooks for them from time to time and I only sign up for ones that I know that I will get a lot of use out of. You know, I don’t want to hog them ALL!
This new one ranks right up there with my family’s other favorites from Gooseberry Patch; recipes featuring quick ideas, the slow cooker, one skillet recipes, and tummy warming casseroles.
This homemade tomato soup is a very economical recipe to make. Plus, other than the buttermilk, you can get all of the ingredients from the farmer’s market and spend less than 5 bucks. Truth.
Cook’s Notes for the Garden Tomato Basil Soup Recipe:
I used a variety of fresh tomatoes in this recipe. I had sweet Roma’s that needed to be used along with a beefsteak that was calling to me. Use what you have on hand. I even think you could substitute good quality canned tomatoes as well. I would suggest Red Gold diced or San Marzano. But again, that is just my opinion here, not the Gooseberry Patch!
I use an immersion blender to combine the ingredients. If you are going to use your immersion blender, use a pot with high sides… unless you want to wear the soup. I use a hand blender so I don’t have to transfer everything to a blender. Plus, the immersion blender works so well. ????
About using a blender: remember that this tomato basil soup is hot! Be careful.
I don’t chop everything up like it will ever be seen – I just quickly chunk it all up and throw it in the pot. This soup needs to be done -quick!
The garden tomato basil soup recipe does not disappoint!
Buttermilk is called for in this recipe: I love the tang it adds. Next time, I will cut the amount back to 3/4 cup though. If you don’t care for buttermilk, regular milk works, too.
Serving Size 6-8
Save RecipeIngredients
- 2 TB oil
- 1 onion, chopped
- 2-3 LG tomatoes, chopped
- 1 1/2 lb yellow squash, chopped
- 3 C chicken broth
- 1 C buttermilk
- 1/4 C fresh basil, chopped
- Garnish: fresh basil
Instructions
- Heat oil in a large pot over medium heat.
- Saute onion until tender.
- Add tomatoes and continue to cook for about 5 minutes or until soft.
- Stir in squash and cook until tender.
- Add chicken broth and allow to simmer for 15 more minutes.
- Working in batches puree in a blender OR use immersion blender to puree until smooth.
- Add buttermilk and basil, stir to combine.
- Garnish with basil.