Tomato & Basil Soup

Okay so I have a confession to make.  I was testing out a new recipe for a ‘Roasted Red-Pepper & Lentil Soup’ and it totally backfired on me.  What seemed like a great concept didn’t quite make the cut and as a result it threw me off my ‘weekly soup schedule’.  So to make up for the time lost, I’m giving you not 1 but 2 great soup recipes this week for my #SoupSeries that are foolproof, fast, delicious and not to mention the perfect to rollover for dinner the next day.

Soup #4 is my ‘Tomato & Basil Soup’ – simple ingredients that give you a punch of flavour.  I promise you that this is one for the books!

In a heavy bottom pot, start off by heating up some olive oil and rendering down a few strips of bacon (I used chicken), onion and carrots and cook over medium-high for a few minutes.  Once the bacon starts to get some colour on it, add 4-5 cloves of finely chopped garlic.  If you haven’t checked out my post on how to peel garlic in seconds and keep your paws clean click here.

 Once everything is cooked down and fragrant, add 1 can of diced tomatoes and half a jar of Passata.  The reason that I opted for canned tomatoes as opposed to fresh is because I like that these are already seasoned with Italian herbs and spices.

 To this, I add 2 cups of chicken stock, a tablespoon of tomato paste, 1/4 tsp of cumin and 1/4-1/2 tsp of chipotle powder.  I mix everything together to make sure the paste has dissolved before adding 1 cup of chiffonade basil.  Chiffonade is a chopping technique used to describe cutting herbs or leafy greens into thin ribbons.  A little term I picked up from my sister when she was in culinary school.

Let it all come to a rolling boil before popping the lid on it, reducing the heat to medium-low and allow all the flavours to come together for 20 minutes.  The soup will reduce a bit and you can either serve it as a chunky stew or use your emersion blender for a smoother texture.  Add some more stock if necessary until you get the consistency that you like.

To finish it off, I double check the seasoning and add 1/4 cup of good quality Smoked Gouda Cheese.  With the heat off, work your spoon in a figure 8 pattern to incorporate the cheese throughout the soup.

 I serve it up with fresh basil and some Cheesy Cauliflower Breadsticks which make the perfect almost guilt-free dipper!

 And now for a bonus:

Start again with bacon, onion and garlic; throw in some cherry tomatoes, mushrooms and spinach and you’ve got yourself the perfect sauce for any pasta.

Talk about a double-duty dish!  This soup has layers of smoke built into it from the bacon, cumin and chipotle powder and then finally finishing it off with the gouda cheese.  Every bite is full of intense bold flavour!

I really hope that you try this out and let me know how it goes.  Later this week I’ll have my ‘Creamy – No Cream Mushroom Soup’ recipe for you and you can’t miss it.

Click here to check out #SoupSeries 1-3 if you missed them and like always, share the love and keep cozy!

Until next time!




Tomato & Basil Soup

Tomato & Basil Soup


  • 6 strips of bacon chopped
  • 1/2 a diced onion
  • 1/2 cup of diced carrots
  • 4-5 cloves of diced garlic
  • 1 28oz can of diced tomatoes (herbs & spices)
  • Half jar of Passata
  • 1 tbsp. tomato paste
  • 1/4 tsp. cumin
  • 1/4-1/2 tsp of chipotle powder
  • 2 cups of chicken stock
  • 1 cup of basil chiffonade
  • 1/4 cup Smoked Gouda Cheese


  1. Render down bacon, onion and carrots until tender and then add garlic.
  2. Cook until fragrant.
  3. Add chicken stock, diced tomatoes, Passata, tomato paste, spices and basil.
  4. Bring to a boil then reduce to a simmer and cook with the lid on for 20 minutes.
  5. Blend with emersion blender.
  6. Stir in cheese and serve!
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