Recipe – Tomato-Basil Soup

A unique take on the standard tomato soup. Perfect for any rainy day when you’re bedridden with the flu. This simple soup is perfect for any season. Shred cheese over the finished product to add some extra taste.


 Yield: 10 portions

 Estimated Time of Cooking: Roughly 45 minutes


2¼ pounds – Tomato concassé

2 quarts – Chicken or vegetable stock

4½ fluid ounces – White wine, dry

3 ounces – Onions, minced

3 ounces – Tomato paste

1 fluid ounce – Olive oil

½ ounce – Basil, chopped

1½ teaspoons – Jalapeños, minced

3 cloves – Garlic, minced

1 sprig – Oregano, chopped

1 sprig – Thyme, chopped

1 – Bay leaf


  1. Sweat the garlic and onions in the olive oil.
  2. Add the tomato paste and sauté until it has a sweet aroma and beings to take on a rusty color.
  3. Add the tomato concassé, stock, basil, jalapeños, oregano, thyme, wine, and bay leaf.
  4. Simmer for approximately 30 minutes.
  5. Strain the soup through a medium chinois/colander.

1 portion




5 gm


2 gm


10 gm


155 mg




One Comment Add yours

  1. chefkreso says:

    Tomato soup always makes me think of my grandma who made it for me as a kid 😊

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