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Tuesday, November 13, 2012

Tomato Basil Soup

This is a recipe I got from and I adjusted it using the Basil Essential Oil instead of the fresh basil leaves.

Prep Time:  5 min
Cook Time:  35 min

•             1 (28 ounce) can crushed tomatoes
•             1 (11.5 ounce) can tomato-vegetable juice cocktail
•             1 (14.5 ounce) can chicken broth
•             3 drops Basil essential oil ( replaces 20 fresh basil leaves, cut into thin strips )
•             1 cup heavy cream
•             1/4 cup butter or margarine
In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, at this point, you may puree the soup if you wish (DO NOT PUT IN A BLENDER, it will explode). Return to medium-low heat and add the cream and butter, stir until butter is melted, then add Basil essential oil.  Serve immediately.

You can also garnish this with Parmesan Cheese and croutons, so yummy!

Note: One of the ladies fixed this for our class one year. After everything was ready she saw she did not have any Basil Essential Oil. She brought the soup to class the next morning after it had been cooked and then chilled in the refrigerator. She heated it up, we added the Basil Essential Oil and you could not tell the difference.  The oils are amazing.


  1. Replies
    1. Thanks, I really have a good time learning how to use my oils with the preparation of foods. Did you see my spaghetti sauce recipe? It's awesome!