This creamy tomato basil soup requires just a few simple ingredients to make. Soups are by far my favorite thing to prepare. While some might think reaching for a can is easy and saves time, I think one can whip up a variety of tasty and healthy soups in less than 30 minutes. This is one of those recipes!
What makes tomato soup creamy?
I found this recipe for Tomato Basil Soup many years ago in Cooking Light. I changed it up a bit, and I substituted goat cheese for the cream cheese. My family prefers the goat’s cheese version to the cream cheese, but cream cheese is delicious if you’re not a fan of goat’s cheese. (This post was originally published on September 3rd, 2019 and has been updated to contain nutritional information. As an Amazon Affiliate I receive commission on qualifying purchases.)
How do you make homemade tomato soup?
With just five ingredients, no including salt and pepper, t’s one of the fastest and easiest recipes ever. Heat up tomatoes and basil, whisk in cream cheese or goat cheese, puree, add milk…done!
Although the original recipe calls for canned, fire-roasted tomatoes, which gives it a bit of a kick, you can certainly use regular tomatoes. We all love the slightly spicier version! The Parmesan Crisps take just minutes to make, and go perfectly with a bowl of this soup. It replaces the need for croutons, making the whole thing completely gluten free.
- Canned tomatoes
- cream cheese or goat’s cheese
- salt and pepper
- olive oil
Once you’ve assembled the ingredients, saute the onions and garlic, add the tomatoes and basil.
Can you serve tomato soup chilled?
If you have access to fresh tomatoes during the summer, this soup is also excellent served cold. If it thickens up a bit the second day, but can be thinned down with water or chicken broth.
Tomato Basil Soup With Goat Cheese
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1/2 cup basil chopped chiffonade
- 28 ounce can diced tomatoes with juice
- 4 ounces cream cheese or goat's cheese crumbled
- 2 cups milk
- Kosher salt and pepper to taste
- Heat olive oil in saucepan over medium high high heat. Add onion and saute onion until translucent, about 3-4 minutes.
- Add garlic and sauté another minute, do not burn.
- Add tomatoes and basil, bring to boil.
- Add cream cheese, stirring until smooth and melted.
- Remove from heat. Using an immersion blender or regular blender, blend until smooth.
- Return mixture to saucepan and add milk. Bring to simmer and heat until warm
- Season to taste with salt and pepper.
Serve with parmesan crisps
To make Parmesan-Thyme Crisps, heat oven to 325 degrees F. Grate some good quality parmesan cheese, about 1 cup. Mix in about 1 Tablespoon, fresh chopped thyme. Place a small mound of cheese on a greased cookie sheet. (or use a slipat) Flatten. Bake for about 10-12 minutes, or until the crisps are golden. Remove from cookie sheet and cool. Makes about 6-8, depending on the size. To see a demonstration on how to chiffonade basil, click here.
- 1 cup parmesan cheese grated
- 1 Tablespoon Fresh thyme chopped
- Mix the grated cheese and chopped thyme together
- Preheat oven to 350 degrees F.
- Place 6 mounds of cheese mixture on a sheet-pan lined with silpat or parchment.
- Bake at 350 degrees F. for about 10 minutes or until golden. Allow to cool then remove from cookie sheet and finish cooling on a rack.
Looking for more fast, and easy soup recipes? (They’re all healthy too!)