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Tomato Soup with Basil Freezer Recipe

Prep Time 30 mins
Course Soup
Cuisine Italian


  • freezer


  • 1 28- oz can chopped tomatoes with juice
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 tbsp olive oil
  • 1/3 cup onion finely chopped
  • 1 tsp garlic minced
  • 1 cup fresh basil chopped and loosely packed


  • Heat olive oil and saute garlic and onion in a large soup pot over medium heat, until onion is translucent (roughly five minutes).
  • Add tomatoes with juice and chicken broth, bringing to a boil. Reduce heat and simmer 20 minutes, or until soup begins to thicken. Add basil, stirring to combine.
  • If you prefer tomato soup smooth, transfer to a food processor and blend until smooth then return to pot, otherwise skip this step. Stir in milk.
  • You can serve now or allow to cool and transfer to labelled freezer containers in your preferred serving size.

On serving day

  • On serving day: Remove from freezer for defrosting, then transfer to soup pot and reheat over low heat.