Easy Tomato Basil Soup



Y’all are going to be really happy with me for sharing this with you.

For years now, I’ve been making a really delicious tomato soup, that was all kinds of trouble but it was worth it.  It involved fresh tomatoes, and peeling them, and cooking them, and forcing them through a sieve.  It was worth it.  But the other day I was hungry for soup and I decided to make an easy version.  Turns out, though it’s not as good as the original, it’s just almost as good.  And it takes no time at all.

Here are the ingredients.  Seriously, that’s all.  And you don’t even need to shop because you probably have all these things, or they are easy to keep on hand.

_MG_0879Here’s my easy-peasy recipe, and you are going to love it.

Easy Tomato Basil Soup
Makes 2 large mugs

2 Tablespoons butter
1/4 large onion, diced
1 15 1/2 oz. can diced tomatoes, with their juice
1 small can evaporated milk*
1/2 teaspoon dried basil, or to taste

Melt butter in a saucepan and add onions.  Cook until translucent.  Add remaining ingredients and salt to taste.  Heat to a simmer, then blend the soup in a blender or, even easier, with a stick blender right in the saucepan.
*To my daughter Julie, who always complains that my recipes never have can sizes: I already threw the can away and I’m not digging in the recycling.  Look at the relative sizes and use your imagination and your excellent cooking skills.  I love you.

If you’re feeling daring, adding about a tablespoon (or so) of this makes this soup even yummier. I highly recommend this addition.  I promise you.




If you think this soup seems a little thick, you can add more milk, or cream, or stock, or even water.


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