Tomato and Basil Soup

By Chef Joanne Weir

Chicken with Artichokes and Tomatoes Focaccia with Cherry Tomato “Salsa”
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This soup embodies the simplicity of summer and celebrates the sweet freshness of vine-ripened tomatoes.


  • 1 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 8 sprigs basil
  • 2 (24.5 oz.) bottles Mutti® Tomato Puree (Passata)
  • 3 cups chicken stock
  • Kosher salt
  • ½ cup loosely packed fresh basil leaves, very thinly sliced (chiffonade)

How to prepare

  1. Heat the olive oil in a large soup pot over medium high heat. Add the onions and cook, stirring occasionally until soft, 8 minutes. With kitchen string, tie the basil sprigs together. Add basil sprigs, tomato puree, and chicken stock to the onions. Over high heat, bring to a boil. Reduce heat to medium low and simmer until it slightly thickens, about 10 minutes.
  2. Cool for 10 minutes. Remove the basil and discard. Season with salt to taste. (The soup can be done up to one day in advance and stored in the refrigerator until ready to serve. If so, heat the soup over medium heat until hot, for 5 minutes.)
  3. Ladle the soup into bowls and garnish with basil strips.

Chef Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher, renowned chef and host of the award winning show, Plates & Places

More recipes from Chef Weir: Eggs In Purgatory | Baked Shrimp with Tomatoes & Feta