Tomato Basil Soup

Tomato Basil Soup

I hear that fall is right around the corner!  That’s hard to believe when you’re living in Florida, but I must admit, when September 1 rolls around, something shifts inside of me.  I feel cool on the inside, even if it’s 95 degrees outside.  My taste seems to change, too.  I begin craving different flavors like cinnamon and pumpkin, and I tend to choose hot drinks over cold.  All of that being said, you will now understand the timing of this particular post.  I was doing research for a meal idea to share, and soup just sang to me. :)  September and savory smells simmering on the stove beautifully represent the season forthcoming.  And I am ready!


  • 1 28 oz can of organic whole, peeled tomatoes & 1 small can of same (I had a small can of fire roasted tomatoes, so that’s what I used)
  • 1/2 red bell pepper
  • 1 medium white/yellow onion. chopped
  • 2-3 cloves garlic, chopped
  • 2 cups organic vegetable or chicken broth
  • 2 cups unsweetened original almond milk
  • 2 tsp balsamic vinegar
  • a few leaves fresh basil (& a TBS dried basil, optional)
  • sea salt, red pepper flakes, black pepper to taste
  • *Optional* If you would like a creamier taste, add 2 TBS plain greek yogurt
  1. In a large pot, saute onion, garlic, bell pepper for approximately 5 minutes.
  2. Add all ingredients EXCEPT fresh basil & bring to a boil, mashing tomatoes along the way.
  3. Allow to cook for 7-10 minutes, then add chopped fresh basil and stir together.
  4. Transfer soup to blender and blend on high until it reaches desired creaminess.
  5. Transfer back to pot and sprinkle with additional seasonings & fresh basil.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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