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TOMATO SOUP with 25 Star Balsamic Vinegar

Servings: 6 serves


  • 3 1/2 lbs ripe tomatoes
  • 1 1/2 cups chicken or vegetable stock
  • 3 tbsp tomato paste
  • 2-3 tbsp sugar
  • 2-3 tbsp 25 Star balsamic vinegar
  • Small handful of fresh basil leaves
  • Salt and ground black pepper
  • Fresh basil leaves to garnish
  • 6 small toasted cheese croutons
  • 2 tbsp low-fat sour cream


  • Put tomatoes into a bowl of boiling water for 30 seconds, then refresh in cold water. Drain.
  • Peel and discard the skins and quarters the tomatoes. Put them in a large saucepan and pour in the chicken or vegetable stock. Bring to a boil, reduce the heat, and cover a simmer gently for 10 minutes, until the tomatoes are soft.
  • Stir the tomato paste, vinegar, sugar and basil. Season with salt and pepper, then cook gently, stirring for 2 minutes. Puree the soup in a blender of food processor then return to the saucepan and reheat until piping hot.
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