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Quick Summer Tomato Soup with Garlic-Basil Puree

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: dairy free, garlic basil puree, quick and easy, tomato soup, vegetarian
Servings: 4 servings
Calories: 269kcal


  • 1 medium onion
  • 1 stalk celery
  • 1 medium carrot
  • 12 medium tomato, red
  • 4 clove garlic
  • 4 tablespoon olive oil
  • 1/8 teaspoon cayenne or red pepper
  • 1/2 cup water
  • 1/4 cup orange juice
  • 1/2 cup basil, fresh
  • 1 teaspoon salt
  • 1 teaspoon black pepper, ground

Serve With

  • 4 slice bread, Italian
  • 2 medium orange


  • Chop onion, celery, carrot, and tomatoes; press or mince garlic.
  • In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the onion, celery, carrot, and 2/3 of the garlic; sauté 5-7 minutes until tender, stirring occasionally.
  • Add the crushed red pepper (optional) and tomatoes, and continue to cook 15 minutes, covered, until the tomatoes give up their liquid and begin to fall apart.
  • Add the water and orange juice and continue to cook, covered, about 15 minutes longer until the tomatoes have completely broken up. Season with salt and pepper to taste.
  • While the soup is cooking, combine the basil leaves, remaining garlic, and remaining oil in a blender and process until very smooth. Season with salt and pepper to taste, then cover and refrigerate until ready to use.
  • Remove soup from the heat and puree in a blender, working in batches if necessary (or use an immersion blender).
  • Ladle into bowls and garnish with drizzles of the basil-garlic puree.
  • Serve with a slice of Italian bread and orange wedges on the side.


Calories: 269kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 631mg | Fiber: 10g | Sugar: 13g