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parmesan crisp
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5 from 6 votes

Tomato Basil Soup With Goat Cheese

Creamy tomato basil soup with goat cheese and parmesan thyme crisps.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: Vegetarian
Servings: 6 people
Calories: 186kcal
Author: Cynthia


  • 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.


Serving: 1cup | Calories: 186kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 271mg | Potassium: 558mg | Fiber: 3g | Sugar: 11g | Vitamin A: 776IU | Vitamin C: 14mg | Calcium: 165mg | Iron: 2mg