Gingers Tomato Soup

Cooking Time: 10-15 min    Servings: 4-6

Products needed:

  • Traditional 18 Year Balsamic Vinegar
  • bold Extra Virgin Olive Oil


  • 1 cup onions, chopped 
  • 2 tablespoons Olive Scene bold Extra Virgin Olive Oil. 
  • 2 teaspoons brown sugar
  • 12-14 early girl tomatoes (small-medium sized), or a large can of crushed tomatoes
  • 3 cups chicken or vegetable chicken broth
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1-2 large bunches of fresh basil
  • 1 tablespoon Olive Scene 18yr Traditional Balsamic Vinegar


  1. De-stem & quarter the tomatoes.
  2. Set aside.
  3. Heat oil in stock pot and sauté onions until soft.
  4. Add sugar and stir allowing onions to caramelize slightly.
  5. Add tomatoes, broth, salt and pepper.
  6. Cook down until thickened, but not too thick, tomatoes should be soft.
  7. In batches add to blender.
  8. Puree with bunches of basil until smooth.
  9. Return to pot and heat through.
  10. Serve with croutons, and a small drizzle of balsamic vinegar on top.