I’m a sucker for tomato soup. When we lived in Utah I’d eat at Zupas all the time just to enjoy their amazing tomato basil soup–gosh I miss that place! Luckily I can lean on this awesome recipe instead! The best thing about this recipe (besides how yummy it is!) is how EASY it is. It’s definitely a 30-minute (or less) meal, which just can’t be beat! I really love this Slow Cooker Tomato Basil Parmesan Soup recipe, but this skinny tomato basil soup version is the best when you want dinner FAST! And I love that it has veggies hidden it–my toddler gobbles this up!
- 2 stalks celery
- 1 small onion
- 2-3 cloves garlic
- 1 Tbsp butter
- 3 (14.5 oz) cans diced tomatoes
- 1/2 tsp dried oregano
- 2 cups chicken broth
- ½ cup chopped fresh basil leaves
- 1 (8oz) low-fat neufatchel cream cheese, cubed
- 1 Tbsp sugar or agave
- salt and pepper to taste
Add celery, onion, and garlic to a blender or food processor and pulse into small pieces.
In a large stock pot over medium heat, melt butter. Add pulsed veggies to the pot and cook over medium heat for 7-10 minutes or until fragrant.
Add tomatoes, oregano, broth, and basil to pot; bring to boil, stirring occasionally. Cover, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
Carefully pour 1 cup of hot soup into blender and add cubed cream cheese. Blend on high until smooth.
Stir cream cheese mixture into soup, add sugar or agave, add salt and pepper to taste. If you want a completely smooth soup you can puree all of it in the blender.
Adapted from Cooking with Ruthie