Tomato Basil Soup
After cooking all morning for “football snacks” for lunch we decided to hit the kitchen again to make Tomato Basil Soup.
Normally, we make a tomato bisque but tonight we played around with ingredients and tried something different.
How did I get the ingredients for this awesome dish cheap? Keep reading…
- The herbs I grow myself {basil and thyme}
- Crushed red pepper was a filler item when I was shopping at CVS {and they were on sale for $.79 each and probably got them for free}
- Check out that big can of Muir Glen tomatoes! Are you ready for this… they were on clearance at Walmart for $.78 and I had $.50 off 1 can which make them $.28 each! {loved that deal!}
- Chicken broth – well, if you read my blog long enough you will know that my favorite Walgreen’s filler is a can when they are $.50 a can
- Tomato paste — pretty sure that was a filler item I just don’t remember the price of it
- Roma tomatoes I price matched for $.33 a pound at Walmart {instead of $.98 a pound}
- Yellow onions I price matched for $.13 a pound at Walmart {not sure of the regular price — maybe $.68 a pound?}
- Garlic… mmm…. probably got that at WinCo Foods?
How you can save when making yummy recipes:
- Shop for tomorrow and not for today. When you shop for today you spend more so gather those items that are cheap {or better yet free} and save the items until you need them.
Tomato Basil Soup

Ingredients
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups yellow onions, chopped
- 6 garlic cloves, minced
- 2 tablespoons butter, unsalted
- 1/4 teaspoon crushed red pepper flakes
- 1 28 oz canned tomatoes {use the juice too}
- 1 8 oz can tomato paste
- 2 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 2 14.5 oz cans chicken broth
- Parmesan Cheese, shredded
Instructions
- Preheat the oven to 400 degrees F.
- Mix the tomatoes, 1/4 cup olive oil, salt, and pepper in a bowl.
- Spread the tomatoes cut side down on a baking sheet and roast for 45 minutes
- In a large stockpot saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes or until the onions start to brown.
- Add the canned tomatoes, basil, thyme and chicken broth
- Add the tomatoes {including the liquid on the baking sheet}
- Bring to a boil and simmer uncovered for 40 minutes.
- Blend with an immersion hand blender
- Adjust seasonings to taste
- This dish may be served hot or cold
Notes
Modified recipe from The Food Network
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