Tuesday, November 29, 2011
Creamy Tomato Basil Soup
I love tomato basil soup and this recipe is amazing enough that every time I crave it I don't have to go to my favorite soup and sandwich place...I can make it at home and then eat the leftovers for the few days following. This original recipe calls for fresh basil, but purchasing that is usually expensive and unlike the other ingredients, not something I usually have on hand. I substituted dried basil and it tasted amazing as well - so it became my ingredient of choice, especially when this is a last minute meal choice!
2 TBSP butter
1/2 medium onion, diced
1 clove garlic, minced
6 oz. cream cheese, softened
2 (10 3/4 oz.) cans condensed tomato soup
2 (14.5 oz.) cans diced or whole tomatoes, undrained
1 C milk
1/3 C fresh basil, thinly sliced -or- 1 tsp dried basil
orzo pasta - cooked (optional)
Saute the onion and garlic in a large saucepan over medium heat until they are soft.
Add the cream cheese and tomato soup and mix until smooth.
Stir in the basil and tomatoes.
Pour the soup mixture into a blender or food processor and blend until smooth (it may take two batches depending on the size of your appliance).
Return the soup to the pan.
Add the milk.
Warm the soup until it reaches your desired temperature (without boiling it).
I love to add orzo pasta and cheese to the bowl. The pasta makes the soup even more filling.
This soup freezes really well. I have frozen it for up to a couple weeks at a time before thawing and reheating!
*Slightly adapted by Cookie Sundays from the Keeping Up Cookbook via the Boy Cheese Sandwich blog.