Classic, comforting Tomato-Basil Soup—rich in flavor and ready in about 15 minutes. Perfect paired with a grilled cheese for a cozy meal.
On cold, rainy days I reach for soup and grilled cheese—an unbeatable comfort combination. This tomato-basil soup is simple, satisfying, and bright with fresh basil and roasted tomato flavor. It’s a quick, feel-good lunch or light dinner that comes together with pantry staples and minimal effort.
One afternoon when I needed a pick-me-up, I skipped the usual sweet treat and made this recipe that had been sitting on my counter. It took only about 15 minutes from start to finish and was the perfect, comforting meal to brighten a dreary day.
Tomato-Basil Soup
Ingredients
- 1 Tbsp olive oil
- 1 1/2 cups chopped onion
- 3 garlic cloves, chopped
- 3/4 cup fresh basil, chopped
- 1 (28 oz) can fire-roasted diced tomatoes, undrained
- 1/2 cup (4 oz) 1/3-less fat cream cheese, cut into cubes
- 1 1/2 cups fat-free milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
Instructions
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In a large saucepan over medium-high heat, warm the olive oil. Sauté the chopped onion for about 3 minutes, until translucent. Add the garlic and cook another minute, stirring so it doesn’t brown.
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Stir in the fire-roasted diced tomatoes (with their juices) and the chopped basil. Bring the mixture to a boil, then reduce heat briefly so flavors meld. Add the cream cheese and stir until it melts into the tomato mixture.
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Carefully transfer the mixture to a blender or food processor and blend until smooth. Return the soup to the saucepan, stir in the milk, salt, and pepper, and warm over medium-high heat for about 2 minutes until heated through. Serve hot with toasted bread or a sandwich.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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