Tomato Basil Soup 

Tomato Basil Soup along with a side of grilled cheese or fresh bread is one of my favorite fall day meals! It’s so easy to make and you can easily store in the freezer for another cold fall day. The Kelapo ghee gives the soup so much flavor that only a few spices are required. I hope this soup keeps you happy and warm this fall! 

bowl of creamy tomato basil soup topped with basil and a side of baguette sitting next to a jar of kelapo ghee


  • Olive Oil (1 tablespoon) 
  • Kelapo Ghee (2 tablespoons) 
  • 1 Medium Chopped Onion 
  • 1 Minced Garlic Clove 
  • Italian Seasoning (1 dash) 
  • San Marzano Tomatoes *with juice (2 28 oz cans) 
  • Chicken OR Vegetable Broth (1 ½ cups) 
  • Heavy Cream (½ cup) 
  • Torn Fresh Basil (½ leaves) 
  • Salt and Pepper *to taste 



  1. Using a large pot, over medium high heat add in 1 tablespoons of olive oil, 2 tablespoons of Kelapo ghee, and one chopped onion. Saute the chopped onion for about 5 to 7 minutes. 
  2. Next, add 1 minced garlic clove, 1 dash of Italian seasoning, 56 oz of tomatoes – with the juice – and 1 ½ cups of chicken or vegetable broth. 
  3. Turn up the heat to high, bringing the soup to a boil. Once the soup begins to boil, reduce the heat and let simmer for about 8 minutes – covered with a lid. 
  4. Next, add the soup to a blender. Also, add in ½ cup of heavy cream, some torn basil leaves, and salt and pepper to taste 
  5. Once the soup is fully blended, it is ready to serve. You can add the soup back to the pot if needed to reheat, 
  6. Enjoy! 



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