BDG Tomato Soup with Basil Oil

BDG Tomato Soup with Basil Oil

Tomato soup, but with a little more personality.

This BDG Tomato Soup is rich, bright, silky, and full of fresh tomato flavor — with Bloody Darn Good OG doing what it does best: bringing all the savory goodness without requiring a cabinet full of extra ingredients.

Fresh tomatoes, onion, garlic, and BDG simmer together until everything is soft and flavorful, then a little butter gets blended in for that smooth, velvety finish. No tomato paste. No long list of dried spices. No complicated soup situation.

And then there’s the basil oil.

Fresh basil blended with a neutral-flavored oil makes the prettiest finishing drizzle and adds a fresh, herby pop to every bowl. It makes a simple tomato soup feel just fancy enough — especially with a grilled cheese sitting next to it.

This one is cozy enough for a rainy night, pretty enough for lunch with friends, and easy enough that you might never go back to the canned stuff.

BDG Tomato Soup with Basil Oil

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

Basil Oil

• 1/2 cup lightly packed fresh basil leaves

• 1/3 cup neutral-flavored oil

• Pinch of kosher salt

Tomato Soup

• 1 tablespoon extra-virgin olive oil

• 1 medium onion, roughly chopped

• 2 large garlic cloves, minced

• 2 pounds ripe tomatoes, cut into 2-inch chunks

• 1 1/2 cups Bloody Darn Good Original (OG) Bloody Mary Mix

• Freshly ground black pepper, to taste

• 2 tablespoons unsalted butter

Directions

Make the Basil Oil

Bring a small pot of water to a boil and prepare a bowl of ice water.

Add the basil leaves to the boiling water for about 10 seconds, then immediately transfer them to the ice water. Drain and gently squeeze out any excess water.

Add the basil, neutral-flavored oil, and salt to a blender. Blend until the basil is finely incorporated and the oil is bright green.

For a smoother basil oil, strain through a fine-mesh sieve. Set aside while you make the soup.

Make the Tomato Soup

Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.

Add the garlic and cook for about 30 seconds, just until fragrant.

Add the fresh tomatoes and Bloody Darn Good Original. Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, stirring occasionally, until the tomatoes have broken down and the flavors have come together.

Remove from the heat and blend until smooth using an immersion blender. You can also carefully transfer the soup to a blender in batches.

Add the butter and blend or stir until completely melted and incorporated. Season with freshly ground black pepper and taste before adding any additional salt — BDG brings plenty of seasoning on its own.

Ladle into bowls and finish each one with a generous drizzle of basil oil.

Make It Bloody Darn Good

Serve it with a grilled cheese for the classic combo, add a dollop of crème fraîche for something a little richer, or top it with fresh basil and crunchy croutons.

And don't be shy with that basil oil. The swirl is half the fun.