Whenever I was home sick from my school, if my dad was home from work, he made Kraft Dinner or soup. Every time.
I was such a picky eater as a kid, and never liked tomato soup. Now, I love experimenting with different flavours, and like tomato in most forms besides raw, sliced tomato.
I made this soup with a sprinkle of goat cheddar cheese and with almond milk as the base! So delicious. You can easily sub regular dairy stuff though if you’re not allergic!
Tomato Basil Soup
2 Tbsp vegetable oil
1 large yellow onion, chopped
2 tsp garlic powder
2 cups almond milk or regular milk
1 ounce fresh basil, chopped
1 28 oz can diced tomatoes, not drained
salt and pepper, to taste (I like lots of salt)
cheese of choice, to top
- In large pot, heat oil over medium high heat. Add onion and garlic, and saute, stirring occasionally, until onions are tender, about 10 minutes.
- Place onion mixture, milk, basil, and tomatoes in blender. Blend until completely smooth, about 3 minutes. Return to soup pot and heat through over medium heat until hot. Season to taste. Spoon into bowls and top with cheese! I also recommend serving with grilled cheeses– delicious!