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Tomato Basil Soup with Fried Cheese

Tomato Basil Soup with Fried Cheese

DSC_7102I grew up a stone’s throw away from a sleepy Ohio suburb known as Reynoldsburg… the Birthplace of the Tomato.

I never really gave that designation much thought until, when introducing my then fiance to my homeland, I boasted that not only was the Motorcycle Hall of Fame just down the road (big whoop right there) but also the beautiful, famous, culinary delight known as the tomato apparently came into existence right there in my backyard.

He about died laughing.

“What in the world does that even mean? ‘The Birthplace of the Tomato’?! That’s the dumbest thing I’ve ever heard!”

It’s true I had a bit of a ‘tude while he sat there disrespecting the little town I had so much history invested in. But his question was a valid one… and I didn’t know the answer… then.


I do now, though, and if you’re interested in this random bit of history you can read more about the birthplace of the tomato here. Turns out the official state fruit of Ohio is the tomato, too.

Did you know states even had an official fruit? Yah, neither did I.

DSC_7105Even if you aren’t an obscure history buff, chances are you know what a tomato is. And maybe you even have your own childhood memories of warm tomato soup with a grilled cheese sandwich on the side. Yum!

With the plethora of tomatoes and basil spilling out from my garden in the last couple of weeks, I’ve had to get creative with how to use and preserve them. And soup is a popular method that always comes to mind.

Hands down this soup is a new family favorite way for eating the plump red fruits.

Not only is it a breeze to make but the flavor is like no other tomato soup I’ve ever tasted. It puts the “Mmm Mmm Good” canned version to shame.

Even my littles enjoy this soup, although my son is definitely more a fan of the fried cheese.DSC_7106

Tomatoes, especially the home-grown variety, carry abundant amounts of lycopene, an antioxidant suggested to prevent prostate cancer and significantly reduce the occurrence of breast, head and neck cancers.

Furthermore, lycopene has been shown to increase the skin’s ability to protect itself from harmful UV rays by 33 percent, the equivalent of a low dose of sunscreen.

Combined with the health benefits of basil and bone broth, this soup wins hands down as being one of the most health-boosting meals you could serve your family this summer!


Tomato Basil Soup with Fried Cheese
Serves 8
The perfect blended soup that's bursting with flavor and health benefits galore!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
264 calories
8 g
53 g
19 g
16 g
11 g
263 g
1255 g
3 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 264
Calories from Fat 168
% Daily Value *
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 53mg
Sodium 1255mg
Total Carbohydrates 8g
Dietary Fiber 1g
Sugars 3g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 T. olive oil
  2. 1 onion, chopped
  3. 4 cloves of garlic, minced
  4. 5 fresh tomatoes, chopped
  5. 3 cups bone broth
  6. 1 T. dried nettle leaves
  7. 1 T. dried dandelion leaves
  8. 1 1/2 t. salt
  9. 1/2 t. pepper
  10. dash cayanne
  11. 3 T. arrowroot powder
  12. 1/2 cup fresh basil, chopped
  13. 1 T. balsamic vinegar
  14. half and half, optional
  15. 1 cup of shredded cheese, preferably a mix of Parmesan and Cheddar
For the soup
  1. 1. Place olive oil and onions into a stockpot and cook over medium heat until onions are translucent.
  2. 2. Add garlic, tomatoes, broth, herbs and spices to the pot and bring to a boil.
  3. 3. Reduce heat and allow the mixture to simmer until the tomatoes soften, about 15 minutes.
  4. 4. Remove a small amount (1/2 cup) of broth to a bowl and add the arrowroot powder. Mix well and return to the stockpot.
  5. 5. Add basil, balsamic vinegar and optional half and half to the stockpot.
  6. 6. Using an immersion blender, carefully blend the mixture until the desired consistency is reached. Serve with fried cheese.
For the fried cheese
  1. 1. Place a skillet over medium heat until hot.
  2. 2. Using your fingers, carefully place 2 T. of shredded cheese onto the skillet in the shape of a disc.
  3. 3. Allow the cheese to melt, bubble and for most of the liquid to evaporate - approx 3 minutes.
  4. 4. Once the edges brown and begin to lift up from the skillet, carefully flip the cheese crisp over and cook for 1 minute more.
  5. 5. Remove to a sheet of parchment paper to cool
  1. For ease of preparation, I do not remove the skins from my tomatoes prior to using. The immersion blender does a decent job of pureeing them for me, but depending on the variety of tomato you are using, it may be preferable to remove the skins. To do so, score the bottom of each of your whole tomatoes in a criss-cross fashion. Bring a large pot of water to a rapid boil and gently place the tomatoes into the water for 30 seconds. Remove the tomatoes to a bowl of ice water to cool, and then peel.
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This post has been shared on: Whole Foods Wednesday, Wildcrafting Wednesday, Welcome Home Wednesday, Party Wave Wednesday, Allergy Free Wednesday, Wellness Wednesday, Thank Your Body Thursday, Natural Living LinkUp, Natural Living Monday, Make Your Own Monday, Slightly Indulgent Tuesdays, Teach Me Tuesdays, Fat Tuesdays, Melt-in-your-mouth Monday.