Quick and Easy Tomato Basil Soup Recipe

Let me just put this out there. I don’t like tomato soup. In fact, I think tomato soup is kind of gross. Unfortunately, my kids LOVE tomato soup, especially if grilled cheese or garlic bread is involved.

So much like the home made Pop Tart experiment, I decided that if we MUST sometimes eat tomato soup, we might as well at least eat something home made, healthy and delicious instead of something that can sit in a bomb shelter for 20 years and still be edible.

After flipping through some old recipes from Cooking Light, I stumbled across one for Tomato Basil Soup that actually looked pretty decent. As it turns out, I also had every ingredient on hand save the fresh basil. (Which I WOULD have on hand if my basil didn’t continually die in my kitchen herb garden…)

Of course swinging by the grocery store on the way home from church to grab some basil was easy enough.

Turns out, I DO like tomato soup. I just don’t like the pureed, processed, goop they sell in tiny little cans. This soup was delicious. Even better, this soup was on the table roughly 30 minutes after I started making it. I paired it with my Super Simply Cheesy Garlic Bread from yesterday’s post since you can’t eat tomato soup without something to dip in it.

How’d it go over? Well…let’s just say I had to stop Mr. W from eating thirds long enough to go pour what was left into a bowl to snap a shot for the blog. When I came back to the table, he just took the bowl and downed that as well.

In other words, two adults, three small kids = NO SOUP FOR YOU!

This one’s a winner! With the exception of the basil, you can keep everything on hand and whip it up on a weeknight with no trouble. If you have an herb garden, you’re gold.

As usual, I made a few adjustments from the original…

Quick and Easy Tomato Basil Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups diced onion (I used red)
  • 3 cloves of garlic, minced
  • 3/4 cup chopped fresh basil
  • 2 (15-ounce) cans fire-roasted diced tomatoes
  • 4 oz cream cheese
  • 2 c. milk (I used 2%)

Heat your olive oil up in a sauce pan over medium high heat, then sautee the onions and garlic until fragrant. (Be careful not to burn it.) Pour the canned tomatoes into a blender or food process and puree until mostly smooth. Add the fire roasted tomatoes and fresh basil to the pot and bring everything to a gentle boil. Dice up the cream cheese and stir in until melted. Reduce heat to medium, add milk plus salt and pepper to taste and cook for 2-5 more minutes.

Serve it up with some grilled cheese or garlic bread and you’ve got yourself a great week night dinner.

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