A quick and easy healthier creamy, comforting tomato basil soup recipe made with canned tomatoes so you can make it any time of year!
I got an immersion blender for Christmas. And a vitamix food scale. And the kitchen appliance gifts continue! I won’t need any kitchen stuff by the time I get married and can have a registry. Wait, just kidding there’s always more kitchen stuff to be had. I’ll just need a bigger kitchen!
Anyway. I was so excited when I got this immersion blender. I started thinking of ways to use it. The first thing that obviously popped into my head was healthy pancakes. If you know me, you know pancakes are one of my favorite breakfasts. The first time I ever made healthy pancakes, like, pancakes without butter and sugar added, I was SHOCKED at how delicious they were. Why would I ever make bad-for-you pancakes when these healthier versions literally taste amazing?? I think I wrote that post soon after I discovered the recipe- and also made it at least 50 times. SO good.
Annnnyway, what is one to do when you want to use your immersion blender but you are also equally obsessed with smoothies and have already consumed that smoothie for breakfast and need to move on to lunch?! Soup, of course!
I remembered that a friend of mine had given me a recipe for creamy tomato basil soup a while back. I dug it out of my recipe box and after seeing the ingredients, which included a stick of butter and a cup of heavy cream, I wondered if I could do the same thing with this soup- make a healthier but still delicious version. The result got the stamp of approval from all who tasted it.
We ate this for lunch and used Ezekiel sprouted tortillas to make cheese, spinach, and avocado quesadillas on the side. (I have been kind of obsessing over quesadillas ever since I had one at a music festival this summer. I do things like put spinach and avocado in them to make them feel like healthy eating. It works.)
Yep, we usually eat on top of whatever puzzle we’re currently working on and this one was a Charlie Brown Christmas one.
We ate this again with some simple mills farmhouse cheddar crackers on the side, which are basically the healthy version of Cheez-its and they’re amazing. Do yourself a favor and pick up a box to go along with this soup!
- 2 28 oz can tomatoes
- 1 can (15 oz) tomato sauce
- 1 qt chicken broth
- ½ cup chopped basil, plus more for topping
- 1 cup diced celery
- 1.5 cups chopped onion
- 2 cloves garlic
- ¼ cup ⅓ fat cream cheese
- 2 tbsp olive oil
- Heat oil in pot over medium heat.
- Add onion, celery and carrots to pan and saute until veggies soften, about 7 minutes.
- Add tomatoes and basil to pot. Season with salt and pepper to taste.
- Pour in chicken broth, reduce heat to low and simmer until tomatoes soften. Then, bring to a boil.
- Reduce heat to low and mix in cream cheese. Use immersion blender to blend to desired consistency and serve with extra basil for garnish.