Description
Ditch the condensed can and make your own creamy tomato and basil garlic soup! With only a few simple ingredients you can have a bowl of homemade tomato basil soup. The perfect lunch or dinner dish for a chilly winter day or anytime you are craving a warm cup of soup. Pair with a grilled cheese sandwich for the ultimate comfort food!
Ingredients
Units
Scale
- 2 tbsp Unsalted Butter
- 3 tsp Minced Garlic
- 1/2 Yellow Onion Diced
- 1 1/2 tsp Salt
- 1 tsp Pepper
- 14.5 oz Canned Diced Tomatoes
- 2 tbsp Fresh Basil Chopped
- 1 cup Milk
- 29 oz Unsalted Tomato Sauce (1 large can)
- 1 tbsp Sugar
- Croutons for Garnish
Instructions
- In a large pot, melt butter over medium heat.
- Reduce to medium low heat and add diced onion, garlic, salt, and pepper to the pot. Sauté until the onions are cooked through, about 5-7 minutes. Be careful not to burn the garlic or it will taste bitter.
- Add the tomatoes and basil and cook them down for 5-10 minutes until the tomatoes start to release all their juices and become soft.
- Remove from heat and blend all the ingredients in the pot using an immersion blender. This can splatter so I recommend wearing an apron or shielding yourself with a towel.
- Return the soup pot to the burner and add in the milk, tomato sauce, and sugar. Cook for another 5 minutes or until you have hot soup. Do not boil.
- Cool for 5 minutes before serving.
- Garnish with additional basil and croutons. I like the large garlic ones the best! You can also sprinkle with parmesan cheese if you want.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Equipment
- Cook Time: 25
- Category: Soup
- Method: Stove Top
- Cuisine: American
