Chunky Tomato and Basil Soup

Last tomato soup for awhile. They have all tasted quite different. Recipe taken from here with a few changes.


  • 2 TBSP olive oil
  • 2 onions, chopped
  • 2 cloves of garlic, chopped
  • 1/2 TBSP rosemary
  • 1/2 TBSP oregano
  • 2 TBSP flour
  • 2 cups vegetable broth/stock
  • salt and pepper
  • 1 TBSP honey
  • 3 1/2 cups diced tomatoes
  • 3 TBSP basil + more for garnish
  • 1/2 cup milk
  • Parmesan cheese to garnish


1) Heat the olive oil to medium in a large pot.

2) Add the onion and let cook for 3-5 minutes, until soft.

3) Add the garlic, rosemary, and oregano and cook for 2-3 minutes.

4) Add the flour and mix.

5) Add the stock/broth, salt and pepper and honey and bring to a simmer.

6) Add the tomatoes and bring to a simmer again and cook for 10 minutes.

7) Add the basil and milk and cook for 2-3 minutes and heat through.

8) Serve topped with extra Basil and Parmesan cheese.

Chunky Tomato and Basil Soup 007


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