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“I just started making this, and it is adapted to my liking from another recipe. I highly recommend using all organic products for this soup. For the tomatoes, I use Trader Joe's brand with basil. It's pretty wonderful!”
3 quarts

Ingredients Nutrition


  1. Dice onion and garlic finely and set aside.
  2. In a 6-quart pot, heat the olive oil and butter on medium heat until the butter is melted.
  3. Once butter is melted, add onions and garlic and sauté until onions are softened/translucent (not browned).
  4. Once softened, add flour and cover the oil/butter/onion/garlic combination in it.
  5. Add remaining ingredients.
  6. Season to taste with salt, pepper, and Italian seasoning.
  7. Once the soup is combined, allow it to return to a boil and then put the heat on low.
  8. Let the soup come to a boil, then simmer on low for 30 minutes, stirring occasionally.
  9. Once the 30-minute period is up, you can eat the soup chunky as is, or you can puree the soup.
  10. To puree the soup, I recommend using a food processor and splitting the soup into three batches.

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