Creamy homemade tomato soup


It’s cold outside so what do I make? Soup is on the menu and it was really quick to make. I served it with brown rice and mozzarella cheese. You can add any toppings you like. I’ve been known to use hot sauce or a crunchy cracker that doesn’t disintegrate in soup. 

Serves 4-6 depending on bowl size


  • canola oil spray
  • 1/2 onion chopped
  • 2 garlic cloves crushed
  • 3 32 ounce cans of crushed tomatoes
  • 1 tablespoon dried basil ( I will use use fresh next time but I didn’t have any on hand)
  • 6 ounces cream cheese
  • salt and pepper to taste
  • 1 cup milk


  1. Heat a pot over medium-heat and spray with canola oil spray
  2. Add chopped onion and crushed garlic and cook for about 3 minutes
  3. Add crushed tomatoes, and basil
  4. Bring to a boil and turn down to simmer
  5. Stir in cream cheese until melted
  6. Use immersion blender to blend until smooth. If you don’t have an immersion blender use a regular blender
  7. Add salt, pepper and milk
  8. Cook a few more minutes and serve



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