Creamy Tomato Basil Soup

One of my favorite meals during the fall is Tomato Basil soup with grilled cheese, it just screams “comfort food” to me. La Madeline Restaurant has one of the best Tomato Basil soups I have ever had. The only problem is they add bacon, butter, heavy whipping cream and all the stuff that makes you feel gross after eating it. So I have been on the hunt to make a healthier version of this classic fall soup and I think I have found it. Believe me it has the rich tomato favor along with a slight creaminess that makes you want to come back for more, and don’t forget that grilled cheese for some dunkin’ action!

(Printable Recipe)

Creamy Tomato Basil Soup
(serves 6-8)

  • 10-12 Roma Tomatoes
  • 1 tsp. Olive Oil
  • 1 T Coconut Oil
  • 1 large Onion (chopped)
  • 2 garlic cloves (minced)
  • ½ tsp. crushed red pepper
  • 28oz. Crushed Tomatoes
  • ¼ cup of Sun-dried tomatoes
  • 4 cups of Chicken Broth
  • 1 ½ cups of fresh Basil
  • ¼ cup of cream cheese

Directions: Preheat oven to 350°. Cut Roma tomatoes in half and place on baking sheet. Sprinkle tomatoes with olive oil and season with salt. Roast tomatoes for 40 minutes.

In a 6-quart stockpot over medium high heat, add coconut oil, onions and crushed red pepper. Sauté until translucent then add garlic, stir for 30 seconds and add crushed tomatoes, chicken broth, and sun-dried tomatoes. Bring to a boil, then add roasted tomatoes and let simmer for 10 minutes. Add basil and cream cheese to pot and stir until the cream cheese is completely melted. Blend soup until smooth. (I used my immersion blender but you could also take the soup out in portions and put it in a blender.)


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