Tomato Basil Soup
Good morning, sweet friends! I hope you’re ready for Thanksgiving tomorrow. I just had to pop on and share this delicious tomato basil soup recipe that I made over the weekend to pair with grilled cheese sandwiches.
My tomato basil soup isn’t runny or thin, but it is a bit thicker and perfectly bursting with tomato basil flavor. Topping the soup with goat cheese made it…perfection. It got rave reviews from my family. Yum!
Tomato Basil Soup
- 3 Tablespoons butter
- 1 medium onion, chopped
- 2 medium garlic cloves, minced
- 1 28 oz. can diced tomatoes with juice
- 2 28 oz. cans crushed tomatoes
- 1-1 1/2 teaspoons salt {to taste}
- 1/2 teaspoon oregano
- 1/8 teaspoon cracked pepper
- 1/4 teaspoon garlic powder
- 6-8 large fresh basil leaves, chopped or torn apart
- 1 1/2 cups milk
Melt 1 tablespoon butter over medium high heat Add onion and garlic and saute until onion is translucent. Add 1 teaspoon salt, cracked pepper and garlic powder. Stir.
Add tomatoes and basil and bring to a boil. Simmer for 10-15 minutes. Remove from heat and cool slightly. Use an immersion blender to make soup more creamy. {I have a confession. I don’t own an immersion blender. I just pulsed two cups at a time in my Ninja Pulse so I didn’t have a tomato explosion everywhere.}
Add remaining butter, milk and more salt to taste, if desired. Heat through and serve with a baguette, crackers or grilled cheese sandwiches. Enjoy!
Note: I used almond milk and it worked beautifully. After I had the recipe made, I put the soup in a slow cooker to keep it warm for a few hours.
The lovely yellow floral cloth napkin in the photo was sent to me by Wayfair. Isn’t it pretty? Perfect for this time of year!
Do you like tomato soup? I grew up on canned tomato soup, but I think I’ve been converted. 🙂
Sharing at: Chic & Crafty, I’m Lovin’ It and The Better Mom!
XO
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Did you know that I make my own goat cheese? Oh yes…you and I definitely need to get together! You bring the soup. 😉 Lisa~
Lisa~´s last blog post ..A Holiday Fiesta with World Market!
That is so cool! You have to come visit! My mom milks goats every day. I was raised on goat’s milk, but never made goat cheese! I would love to learn. 🙂 xo
That sounds so delicious … I’m pinning it and can’t wait to try it!
Randi – Dukes and Duchesses´s last blog post ..The Thanksgiving Table {2012}
Love tomato soup! My recipe adds cumin at the beginning when you’re sauteeing the onions and garlic, and that’s really yummy too.
I’ll have to try it with milk and butter added sometime–I bet that makes it really nice and creamy. Thanks!
Yummy! It’s definitely a keeper! 🙂
Made this tonight, and it is amazing! Just like very other recipe of yours I’ve tried. Served with garlic cheese toast. Thank you!
Oh my goooooodness. Truly tastey! I will never buy tomato soup again. This was so easy and I’m going back for 3rds before bed tonight 🙂
This looks great! Soo glad to know it works with almond milk, as I’m vegan. Will be making this VERY soon!
This looks fabulous. The other tomato basil soup recipe I have takes FOREVER, though it is amazing. Unfortunately I don’t cook it because it takes to long. This looks like it wouldn’t take very long… And maybe I could substitute the canned tomatoes for fresh ones and just thicken the soup some… hmmm… maybe….
Emily´s last blog post ..Why Your Daughters Should Read 19th Century Literary Novels
I adore tomato soup, and yours looks lovely.
Shaina´s last blog post ..A Caffeinated Giveaway to Survive the Holidays
This looks really good! Any ideas for how to make this a freezer meal? I’d love to make and freeze this for days where I have dinner so late that it doesn’t digest too easy, soup would definitely go down smoother at those hours…but I’m aware that recipes that have milk don’t freeze well 🙁
any ideas?
Such a great recipe to make tomato soup, i will be trying this soon.
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