Tomato soup

By Joanna Tymkiw
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  • For 5 medium-sized tomatoes (or 4 large), fresh or frozen, rough chopped into large pieces.
  • Large pinch of sugar
  • Splash of olive oil
  • 2 crushed garlic cloves
  • Fresh basil leaves
  • Salt and pepper to taste
  • Cold herb butter
  • 1 cup vegetable stock, milk or coconut milk


  1. Add a splash of olive to medium-sized pot on high heat.
  2. Add tomatoes and let cook on high for the next five minutes. Break up tomatoes with the back of a spoon to help thaw and break down. 
  3. After five minutes, stir in sugar and reduce heat to medium and let bubble for another five minutes. 
  4. Add mixture to blender along with fresh basil leaves. Blend until smooth. 
  5. Transfer back to pot and stir in one cup vegetable stock, milk or coconut milk.
  6. Reduce until desired thickness.
  7. Stir in knob of cold butter until melted and season salt and pepper. 

For an easy herb butter recipe, click here.


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