There isn’t much that tastes better on a cold snowy afternoon than grilled cheese and tomato soup for lunch. Sometimes if I am in a hurry I will pull out a can of Muir Glen Tomato Basil Soup but fresh homemade soup can be so simple. Using a base of canned or home stewed tomatoes, you can whip up a Creamy Tomato Basil Soup in no time. Just remember, lunch can be ready in 20 but the longer it simmers together the more the flavors combine.
If you want to make this meal a little “fancier”, use my homemade pizza dough recipe to make bread bowls
Freezer Space: Creamy Tomato Basil Soup
- 1 medium onion, chopped
- 2 leaves fresh basil (I used dry crushed basil)
- 1 bay leaf
- 2 - 28 oz. cans whole tomatoes, undrained
- 1 cup heavy cream or milk for a thinner lower fat soup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic, chopped
- Combine onions, basil, bay, and tomatoes in a stockpot.
- Simmer until tender, approximately 20+ minutes (depends how much time you have and how long you want to combine the flavors).
- Remove bay leaf.
- Puree mixture.
- Return to stockpot.
- If serving immediately: Add heavy cream and heat without bringing to a boil as the cream will curdle.
- Add salt and pepper.
- If freezing, do not add cream and cool completely.
- Freeze in a freezer bag.
- Serving day - Thaw completely.
- Reheat, adding cream.
- Do not boil.
- Serves 4-6.