Tomato-Basil Soup

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.

For a printer-friendly version of this recipe, please click here:  Tomato-Basil Soup

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20 thoughts on “Tomato-Basil Soup

  1. 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.

  2. 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?

  3. 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 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!

  4. Pingback: Fire Roasted Tomato, Garlic and Basil Soup « cjackplay

  5. 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!

  6. 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!!

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