Easy + Light Tomato Basil Soup


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Where you at Spring?! The weather said it was gonna be sunny…I don’t see no sun! Darn.

Ah well, what can you do…except whip up a batch of Tomato Basil Soup! Ahahaha I crack myself up. This soup is fresh and light, as we are using milk instead of cream to give it that creamy element, as well as fresh basil (which the smell of makes me the happiest of all women).

This soup paired with a grilled cheese (double the cheese of course) has been my dinner for a solid few days in a row, and it’s been the best thing coming home knowing I’ve got a hug in a bowl waiting for me.

Any who, the happiest of weekends to you!

I’ll be drinking coffee, checking off all the things on my list and dreaming of this soup.


  • 2 TB olive oil
  • 4 cloves garlic, crushed
  • 1 medium sized red onion, diced
  • 1 can crushed tomatoes (28oz)
  • 3 cups chicken stock
  • 1/2 tsp both salt and pepper
  • 1 bunch fresh basil, roughly chopped
  • 1/2 cup milk

In a large pot set on medium heat, heat olive oil and saute garlic and red onion until soft, about 10 minutes.

Stir in tomatoes, chicken stock, salt and pepper. Bring soup to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.

Take soup off the heat and puree in batches.

Return soup to the heat, stir in basil (and more salt + pepper if needed) and simmer for 10 more minutes, stirring occasionally.

Take off heat, stir in milk and serve!



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