You’re gonna absolutely LOVE this easy Creamy Tomato Basil Soup that is bursting with flavor!
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It’s no secret that I’m a sucker for comfort food. But when I’m under the weather, I reallllly crave comfort food. Like a big bowl of soup that I can dunk a grilled cheese sandwich into.
It makes me feel better just thinkin’ about it. I recently felt like t-total CRAP… we all have those days, right? I’ve been trying to get back into my running routine after taking off
a few several months. I think I seriously overdid it. My lesson learned is to gradually start back. I’ve always loved good food (and drinks) and have been able to “have my cake and eat it too” with running regularly.
By the way, this is my step dog and new running partner, Tater. She needs to shape up also, and runs with me like a champ. My boxer, Chance, is too old and feeble to run so I can’t take him. I’ve never ran with a dog so it’s really cool having her canine company. I think she enjoys the “Amy and Tater time” too.
Back to the soup: I started out by trying to make this soup as low-fat and low-calorie as possible. I failed miserably by adding bread crumbs, sugar and Parmesan cheese. The big fat grilled cheese sandwich didn’t help, either.
Besides, it’s still not that much of a bad-for-you food by any means (minus the grilled cheese sandwich).
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped (about 2 cups chopped)
- 1 heaping teaspoon fresh minced garlic
- 1 (28 ounce) can whole peeled tomatoes in juices
- 4 cups chicken stock (or broth)
- 1 cup herb seasoned bread crumbs
- Kosher salt & freshly ground pepper
- 1 tablespoon granulated sugar
- 1 cup milk
- ⅓ cup loosely packed thinly sliced fresh basil
- Grated Parmesan Cheese for garnish
- Heat olive oil in a large soup pot over medium heat. Add chopped onions and cook until soft and just beginning to brown (about 8-10 minutes), stirring frequently.
- Add minced garlic, stirring constantly for an additional minute.
- Add tomatoes, juice, chicken stock, sugar and bread crumbs. Season with salt and pepper, to taste. Bring to a gentle boil. Reduce heat, cover and simmer for 20 minutes.
- Carefully puree tomato mixture in a blender (or with a stick blender in the soup pot). I had to puree 2 batches separately in my blender.
- Return tomato mixture to the soup pot. Add milk and basil, stir to combine. Simmer (covered) for an additional 20 minutes.
- Serve sprinkled with grated Parmesan cheese.