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

  1. In large pot, heat oil over medium high heat. Add onion and garlic, and saute, stirring occasionally, until onions are tender, about 10 minutes.
  2. 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!

You might also enjoy:

Leave A Comment

Your email address will not be published. Required fields are marked *