This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

“I've never met a tomato soup I didn't like. It looks rustic, it feels rich and it tastes, well, honest. Here's a base that's beautiful just on its own—I like freezing a couple batches to have on hand—and three vibrant garnish options, if you feel like mixing things up a little.”


  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium ribs celery, finely chopped
  • 1 large carrot, finely chopped
  • 6 medium fresh basil leaves, torn into pieces
  • Salt
  • 3 cloves garlic, finely chopped
  • 1/4 cup tomato paste
  • 6 large ripe tomatoes, peeled and chopped
  • 3 cups chicken stock
  • Fresh ground black pepper
Optional Garnishes
  • Fresh basil leaves, cut into thin ribbons
  • Grated parmesan cheese
  • Red pepper flakes
  • Tomato concassé (peeled, seeded, and chopped tomato)


Serves: 4


Heat the oil in a large saucepan over medium-low heat. Add the onion, celery, carrot and basil. Season with salt, cover and cook, stirring occasionally, until softened but not colored, 5-7 minutes. Add the garlic and cook for about 1 minute, until aromatic. Stir in the tomato paste and cook for 2 minutes then add the tomatoes and chicken stock, and season with salt and pepper. Increase the heat to high and bring to a simmer, then reduce the heat and simmer for 20 minutes to break down the tomatoes and blend the flavors.
Working in batches, pour the soup into a blender and blend until smooth (or leave part of it chunky); return the soup to a new pan. Spoon into bowls and serve with your choice of garnish.

Click here to check out Oprah's new cookbook Food, Health, and Happiness.


Roasted Garlic Tomato Soup with Cheesy Garlic Bread

Jeanette’s Roasted Tomato Soup

Spicy Tomato Soup and Garlic Bread Grilled Cheese Sandwiches