Tomato Soup

Served on its own, or combined with your favorite grilled cheese sandwich, this is perfect comfort food.


  • 3½ lbs of GREENHOUSE tomatoes, peeled, seeded and chopped
  • 2 tbsp of olive oil
  • 1 medium sweet onion, diced
  • 3 garlic cloves, minced
  • 2 cups of quality chicken or vegetable stock
  • A few sprigs of fresh basil
  • 1 tsp of salt & pepper, each
  • Optional: ½ cup of 35% cream or non-dairy milk
  • Garnish: ¼ cup fresh basil


  1. Heat olive oil in stockpot over low-medium heat. Add onion and cook stirring frequently until onion is translucent, about 10 minutes. Add garlic and continue to cook for another 5 minutes.
  2. Add peeled, seeded, and chopped tomatoes with their juices.
  3. Add stock and basil springs with ½ the salt and pepper and bring to a boil. Reduce heat and simmer uncovered until slightly thickened, about 25 minutes.
  4. Puree then return to simmer for an additional 5 minutes.
  5. Add in cream or milk and heat through for 2 minutes. Do not boil.
  6. Taste and re-season with remaining salt and pepper, if required.
  7. Garnish with fresh chopped basil and serve immediately.


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