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Tomato Basil Soup

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“After searching for 3 days for where I had put this recipe I finally found it and thought I would just write it down as one to share. It is so good you wont want to have anything else until it's gone. I make a double batch twice a year and put it in freezer containers. It freezes really well and I can thicken it up with some cornstarch and make a pizza sauce or spaghetti sauce with a few added ingredients. .”
1hr 15mins

Ingredients Nutrition

  • 1 (64 ounce) can tomato juice (large can)
  • 2 -3 carrots, peeled and cut into 3-4 pieces
  • 1 large onion, cut into 3-4 pieces
  • 1 -2 garlic clove, crushed
  • 20 basil leaves, loosely torn (1/4 C., I am guessing)
  • 4 cups fat free chicken broth
  • 1 pint fat-free half-and-half
  • 2 tablespoons tonys cajun seasoning (garlic powder, onion, cayenne, black pepper etc.) or 1 tablespoon salt, plus seasonings of your choice. (garlic powder, onion, cayenne, black pepper etc.)
  • 14 cup butter, surely would not hurt. southern thing...i'm sure


  1. Pour tomato juice into large Dutch Oven type vessel. Add onion, garlic, carrots, basil leaves and seasoning and bring to a boil. Reduce to medium heat and let cook for 30 minutes or so. Discard basil leaves or leave in if you prefer. I do not like them chopped up in the soup (just me). Use an immersion blender and blend all until well pureed. Add chicken broth and bring back to hot temperature Add FF half & half but DO NOT BOIL. Taste and adjust seasonings and add more basil if desired. Serve with a crusty garlic french bread is a must! Float a basil leaf on top for presentation. Now -- make another pot and freeze.
  2. Note. If you do not have or want to use an immersion blender discard carrots, onion, garlic and basil. Its just as good.

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