This potato and tomato soup with basil oil is a hearty fall soup that combines the last hints of summer with cozy autumn comfort.

Potato and Tomato Soup with Basil Oil

Real truth time.

I made this DEEP in the heat of summer but at the time I felt all kinds of wrong about inflicting my weirdo cozy food cravings on you when you were probably knee-deep in A/C bills.

My husband, on the other hand, did not meet such a kind fate.

Potato and Tomato Soup with Basil Oil

Luckily, in our current living situation, we don’t have to pay A/C bills! HAH.

Otherwise, he might have had more qualms about eating this soup. But actually, and this was a shock to all of us, HE LOVED IT.

Like, on days when I had to work over the weekend, he voluntarily ate it instead of ordering pizza.

I think that speaks for itself.

Potato and Tomato Soup with Basil Oil

So, what’s so great about this soup?!, is I’m sure the question on all of your minds.

I’m not sure, but I suspect it has something to do with the cozy comfortness of potato soup combined with the fresh pop of tomato sweetness also with a drizzle of basil oil goodness on top.

I think there are a few fresh summer tomatoes still lurking on grocery shelf stores here, but if you can’t find any then go with the kumato type of tomatoes instead. These somehow manage to be perfectly sweet even in the humdrum days of winter. And for that, I love them.

Potato and Tomato Soup with Basil Oil

Potato and Tomato Soup with Basil Oil
This potato and tomato soup with basil oil is a hearty fall soup that combines the last hints of summer with cozy autumn comfort.
Yield: 4 servings
  • 2 tbsp butter
  • 6½ cups water
  • 1 large onion, chopped
  • 1 bay leaf
  • 5 thyme sprigs
  • 1½ lb new potatoes, washed and chopped
  • 1 tsp salt, plus more to taste
  • 4 tbsp olive oil
  • 1 lb ripe tomatoes, peeled, seeded, and finely chopped
  • 1 cup basil leaves
  • champagne vinegar, to taste
  1. Melt the butter in a large soup pot with ½ cup water. Add the onion, bay leaf, and thyme. Cook for 4-5 minutes over medium-low heat, then add in the potatoes and salt. Cover and let simmer for 5 minutes. Pour in the rest of the water and bring to a boil, then lower to a simmer and cook until potatoes are tender, about 15-20 minutes.
  2. Remove from the heat and remove the thyme sprigs and bay leaf. Puree with an immersion blender. Season to taste with salt and black pepper. Set aside.
  3. In a separate pot, warm one tbsp of the olive oil. Add the tomatoes and cook over medium-high heat until the juice has evaporated and the tomatoes have thickened sightly. Break up with a spoon to make a semi-smooth sauce. Season to taste with salt. Stir into the potato soup.
  4. Combine the remaining oil and basil in a blender and puree. Season with salt and vinegar to taste.
  5. Divide teh soup into bowls and serve with a drizzle of basil puree.
Recipe from The Greens Cookbook
Nutrition Information
Serving size: 1 bowl


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7 Responses to Potato and Tomato Soup with Basil Oil

  1. Medha says:

    Potato soup is just so hearty and comforting! And love the peppy basil oil 🙂

  2. Kate says:

    Wait wait, I can’t get past the part that you don’t pay for A/C. Are you looking for roommates?

  3. Tomato + potato soup is an interesting combination!

  4. Lori says:

    Never apologize for weird comfort food cravings! If it reminds me of fall and cool days, I’m all in. Love this combination!

  5. If soup in the summer is wrong, then I don’t want to be right. Sounds awesome…especially now since it’s raining all week. Not often Californians can say that!

  6. Cakespy says:

    If this was consumed happily instead of ordering pizza, this really does say a lot. Looks delectable!!

  7. Pam says:

    It looks beautiful and so delicious. Perfect for rainy days (or cravings in the middle of the summer)!

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