Creamy Tomato Basil Soup

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blender, dinner, lunch, vegetarian


A Very Abbreviated Tomato Soup Timeline

1897: Campbell’s introduced its first soup, Tomato.

1962: Andy Warhol exhibited his now iconic Campbell Soup Cans.

1968 to 1980: not not nutritious’s owner eats Campbell’s Tomato at her mother’s kitchen table, sometimes made with milk, aka Cream of Tomato, sometimes made with water. On Saturday’s, said mother would serve the same soup, but with a hard-boiled egg on top – she claimed this was the Dutch way. She had seen a Dutch person serve soup like that, maybe even just once, but forever on after that, it was the Dutch way!

2016: not not nutritious introduces Creamy Tomato Basil Soup, which also comes from a can, but this time it comes from a can of tomato paste – which, who knew? – is just concentrated tomato sauce.

2016 to ?: You grab yourself a tin of tomato paste, some milk, basil, and a touch of cheese and whip this up in a jiffy for some perfect any time comfort food. Optionally, go “Dutch” and top it with a hard-boiled egg.


  • 1 156 ml can of tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon roasted garlic (If you don’t have roasted garlic handy, add one clove fresh garlic, minced)
  • 2 cups of milk (any kind but it should be unsweetened)
  • 3 tablespoons basil, julienned, plus extra for garnish
  • 2 tablespoons sun-dried tomatoes (either omit if you don’t have a blender, or chop them finely)
  • salt and pepper to taste
  • Optional for serving:
    • stir in nutritional yeast to taste
    • add grated cheese
    • hard-boiled egg

Serves 2.


  1. In a medium saucepan, heat the olive oil, and then stir in the tomato paste and cook for 3 to 5 minutes, stirring occasionally. If you are using fresh garlic, add it now so that it cooks a bit with the tomato paste.
  2. Stir in the roasted garlic and milk and continue cooking until the milk is heated through.
  3. What is your blender status?
    • If you have high speed blender, transfer the ingredients to your blender, add the basil and sun-dried tomatoes and blend until creamy.
    • If you have a immersion/stick/hand blender, keep the ingredients in the saucepan, and blend in the sun-dried tomatoes and basil.
    • No blender? Keep the ingredients in the saucepan, and add the basil and finely chopped tomatoes (or omit them).
  4. Add salt and pepper to taste, and garnish with cheese and julienned basil.
  5. Optionally, top with a hard-boiled egg. This is also fantastic with a grilled cheese sandwich on the side, like this vegan option or this decidedly non-vegan bacon-buttered option.

Photo by Annie Spratt, courtesy of Unsplash

Looking for other soup ideas? For vegans and/or carrot lovers, check out my Roasted Carrot Soup with Orange, Ginger and Red Curry Soup. If you’re a carnivore, try my Spicy Chicken Miso Soup.

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