Tomato Basil Cider Soup

  • Recipe TypeEntree
  • Prep Time40 minutes
  • Yield4-6

Soup season has arrived, and makes for an excellent way to bring craft beer to the dinner table. Janet, author of the blog Intoxicating Eats, shares her recipe for a hearty tomato basil soup made with Harpoon Brewery's Pumpkin Cider.


  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 2 large carrots (or estimated baby carrot equivalent), diced
  • 2-3 garlic cloves, minced
  • 1 1/2-2 pounds tomatoes, chopped with juices reserved
  • 1 6 oz. can tomato paste
  • 1 bay leaf
  • 2 Tbsp minced basil
  • 4 cups stock
  • 1 1/2 cups hard cider (1 12 oz. bottle)
  • salt and pepper
  • basil to garnish


  1. Heat a soup pot over medium heat with the butter and olive oil.
  2. Saute chopped onion and carrots until softened, 6-8 minutes and season them with salt and pepper.
  3. Add garlic cloves and saute an additional minute. Stir in tomatoes, tomato paste, the bay leaf and basil.
  4. Bring to a boil, reduce heat, then stir in stock and cider. Simmer 30 minutes and adjust seasonings.
  5. Puree with an immersion blender or in batches in a counter blender or food processor.
  6. Garnish with additional basil leaves.