I’ve been waiting for the cold weather so I could cozy up with a blanket and have some soup. For a brief moment this week we had cooler weather, but in true Southern California fashion it went away quickly. Of course, in those brief days of cool weather I didn’t get around to making soup and I’ve been desperately craving soup. I decided soup weather or not I was going to have some! Tomato soup is one of my favorite soups and this Tomato Basil Soup is quick and easy. I love to make it on the weekend and take the leftovers in my lunch. It only takes about 15 minutes for it all to come together making it great for a weeknight meal. Most importantly, it goes perfectly with a grilled cheese!
Easy Tomato Basil Soup
2 cans of (14.5 oz) Diced Tomato
1/4 cup of diced onions
1 tsp of minced garlic
1 tbsp of butter
1 cup of chicken broth
1 cup of milk
1/2 cup of shredded mozzarella cheese (plus extra for toppings)
1 tsp of dried basil
Melt the butter in a large pot, once melted place the diced onions and minced garlic. Lightly brown the onions and garlic until soft. Next, put the two cans of diced tomatoes into the pot. Stir the onions, garlic and tomatoes together. Once combined take the contents of the pot and put them into a blender. Blend until smooth. Then place the blended mix back into the pot. Add the chicken broth and milk and cook until bubbling. Add dried basil and salt and pepper to your liking. Stir in mozzarella cheese. Serve warm.
Here’s to soup weather,