I know you have all been sitting at the edge of your seat waiting and wondering what I served with those delicious Mini Bacon and Egg Tarts…and here it is. Tomato-Basil Soup.
When I was in college, my roommates were into food almost as much as I was. For the most part we cooked for ourselves (and I got really good cooking for one), but sometimes we would make stuff for us all to share. One of my roommates was not a huge fan of cheese, but she loved italian food, and had spent a lot of time in Italy growing up. She made this amazing pasta dish for us that we would ask for again and again – the secret was that she added cream cheese to the tomato sauce, and it made this very creamy sauce, almost like a vodka sauce, that covered the pasta just beautifully so you would get a mouth full of sauce with every bite. I absolutely loved it, and was so excited whenever it was in my future. I had almost forgotten all about this, until I saw this Tomato-Basil Soup…
As I was looking through my Cooking Light, I spotted this soup. My girls have been asking for tomato soup lately – mostly because they know it goes well with grilled cheese, one of their favorites. I looked at the recipe and I noticed the cream cheese. My mind went instantly to college and that pasta recipe my roommate used to make. I could taste the soup before even making it – and I knew it would be amazing. Well, I was right – and as a bonus, this was incredibly easy to make, and a light version. Back when I was in college, I don’t think light cream cheese existed, but I tell you, you would not notice the difference. This soup was so creamy, and so rich tasting – and together with those delicious tarts, it was just perfect.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups chopped onion
- 3 garlic cloves, chopped
- 3/4 cup chopped fresh basil
- 1 (28-ounce) can fire-roasted diced tomatoes, undrained
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes
- 2 cups 1% low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.
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First Look, Then Cook 
Looks delicious – know what I am fixing for lunch tomorrow. Besides being a light version, I like the fact that it does not make a cauldron full. I hesitate at times to make tomato basil soup because my recipe makes a ton. I have actually used leftover tomato basil soup as a sauce for pasta – look forward to your version.
Lovely looking soup. Yum.
What a delightfully comforting soup – my way to jump into winter :)
Thank you!
Cheers
Choc Chip Uru
Latest: Very Nutelly Saturday
Oh wow…not only is the recipe easy, but it sounds super delicious too! I’m assuming I could use my immersion blender in lieu of moving the mixture to a regular blender?
Yes, definitely!! In fact, if I had remembered that I had one, I would have used it. Still such a new gadget, I forgot!!!
Oh wow…not only does this recipe sound easy to make, but it sounds super delicious too! I’m assuming I could use my immersion blender in lieu of moving the mixture to a regular blender and then back again?
I know that this would be fantastic! I can just taste it now. In fact, I’m making this tonight. :)
I hope the kids loved it, and you too!! Dawn
I love adding cream cheese to soups. I recently made a butternut squash soup with cream cheese that I really loved, but I hadn’t thought to try it out with a tomato soup. It looks lovely!
Thanks Carrie!!
What a perfect soup to compliment your mini bacon egg tarts. I always have adores just plain ole tomato soup and grilled cheese. So comforting. Take care, BAM
Just one question regarding the preparation, why is the first step to preheat the broiler to high?
Is it in anticipation that you are going to broil your grilled cheese sandwiches?
Ah – yes, in the recipe from Cooking Light – they served this with some cheese toasts – I will remove – thanks for letting me know!!
Thanks Dawn.
This recipe was a big hit.
I too used my immersion blender, one of my favorite tools. Less cleanup and no hot spills.
I have been a long time lurker. I really enjoy your blog. Keep the passion.
Thanks so much, glad it worked out so well!! Next time I make it I am definitely using my immersion blender – I can’t believe I forgot about that!
Hi! I was writing this down in my “to cook” recipe book, and I wanted to fill in how much this makes. How many people did this recipe feed? I’m from a family of six, so I have to make sure there’s enough for everyone!
It serves about 4, so I would double the recipe.
I made this last night with a few changes – it was absolutely delicious. My husband and I both loved it and it is surprisingly light for a “creamy” soup. I charred a red pepper and added it as well as one fresh diced tomato. I also added a couple splashes of beef stock for a depth of flavor. Thank you very much for the recipe.
You are so welcome Megan, and I am so glad it turned out well and you both enjoyed it!! Next time I will have to make it with your changes, sounds delicious!!