Tomato basil soup with goat cheese requires just a few simple ingredients to make. This easy soup recipe is perfect comfort food.
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. I found this recipe for Tomato Basil Soup many years ago in Cooking Light. It’s one of the fastest and easiest recipes ever. Heat up tomatoes and basil, whisk in cream cheese, puree, add milk…done! I changed it up a bit, 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 and contains affiliate links)
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.
Tomato Basil Soup is also great as a chilled soup in the summer.
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, the tomato basil soup can be thinned down with water or chicken broth.
Some of the items used in this post are available at my Amazon Affiliate Store.
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves chopped
- 1/2 cup basil chopped chiffonade
- 1 28 ounce can of diced tomatoes with juice
- 4 ounces goat cheese crumbled
- 2 cups low fat milk
- Kosher salt and pepper to taste
Heat olive oil in sauce pan 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 goat cheese, stirring until cheese melts.
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.
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.