Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains goat cheese and may be safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Grilled cheese and tomato soup is the ultimate comfort meal." -Ina Garten

The refrigerator light goes on...

This soup is the main course. Don't think of this amazing soup as a side dish: it belongs front and center as the main attraction for your dinner. Serve with a Caesar Salad or a Grilled Cheese Sandwich for the perfect Fall meal.

The best part is that you really move your Mediterranean diet score forward – veggies (onions), fruit (yes, tomato is a fruit) and fermented dairy. Mediterranean diet translated as comfort food.

It is worth the extra step to blanche the tomatoes and remove the skins from the tomato, it makes a much creamier soup. In this age of nearly flavorless mass-market grocery store tomatoes, for soups like this I think Roma tomatoes have the best flavor.


Fresh Tomato Soup with Basil and Oregano

Servings: 2 | Serving size: about 1 1/2 cups

Cooking time: 60 minutes

This recipe can easily be multiplied and makes great leftovers.

Serve with a Caesar Salad or a Grilled Cheese Sandwich (try a Tomato Grilled Cheese or Grilled Pimento Cheese Sandwich) for the perfect Fall meal.

Fresh Tomato Soup with Basil and Oregano


  • 4 quarts water
  • 1 lb. fresh tomatoes
  • 1 tsp. olive oil
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup no salt added vegetable stock
  • 1/8 tsp. salt
  • to taste fresh ground black pepper
  • 1/2 tsp. maple syrup
  • 1 ounce semi-soft goat cheese
  • 2 Tbsp tomato paste
  • 1 Tbsp. fresh oregano
  • 10 large leaves fresh basil

Place the water in a stock pot and bring to a boil.

Add the tomatoes and boil for about 15-20 minutes, then remove the tomatoes to a plate lined with a paper towel to cool.

When the tomatoes are cool enough to handle, peel away the skin from the tomatoes and discard the skin.

Cut the cores from the tomatoes and discard the cores.

Set the tomatoes aside.

Place the olive oil in a large saucepan over medium-high heat. Add the onions and reduce the heat to medium-low.

Cook the onions and garlic for about 10 minutes, or until the onions are translucent. Stir frequently.

Add the tomatoes to the onion/garlic mixture.

Lightly mash the tomatoes with a fork or spatula and add the vegetable stock and salt.

Cover and allow to simmer gently for about 30 minutes. Stir occasionally.

After 30 minutes place the tomato and onion mixture in a blender with the pepper, maple syrup, goat cheese, and tomato paste.

Puree until smooth.

Add the oregano and basil and puree for about 30 seconds.


Nutrition Facts

Serving size: 2 cups

Servings: 2

Amount Per Serving

Calories 230 Calories from Fat 108
% Daily Value
Total Fat 12g 16%
    Saturated Fat 6g 31%
    Monounsaturated Fat 3.5g
    Trans Fat 0g
Cholesterol 20mg 7%
Sodium 290mg 12%
Total Carbohydrates 19g 7%
    Dietary Fiber 5g 19%
    Sugars 9g
Protein 9g
Vitamin A 15% Vitamin C 12%
Calcium 10% Iron 8%
Vitamin K 20mcg Potassium 300mg