Photo: Johnny Autry; Styling: Cindy Barr
Total Time
20 Mins
Serves 4 (serving size: 1 1/4 cups soup and 3 toasts)

Tomato-Basil Soup gets a jump start with a can of fire-roasted tomatoes. You'll have this comfort-food favorite to the table in 20 minutes. Pair it with your favorite grilled cheese sandwich.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.

Step 3

Place bread on baking sheet; lightly coat with spray. Broil 1 minute. Rub garlic over toasted side; turn bread over. Top with Asiago; broil 1 minute.

Ratings & Reviews

Easy and Delicious

November 22, 2017
I love this soup. It is so easy and fast to make and tastes delicious. I can't get enough of it. I've made it with fire roasted tomatoes and without and they are both good. I love the texture. It reminds me of some kinds of gazpacho and I bet this would taste just as good cold. This is also a great meal when you need to make something for someone else paired with a salad.

Phillygirl2's Review

February 10, 2013
Delicious! Left off the bread to bring calorie count down to 228. Perfect with a side salad for lunch.

Monica3's Review

March 01, 2012
Super delicious! And it comes together fast using a hand blender. From start to table, it must have taken me 20 minutes. I used about an extra 1/4 cup of basil. I also bought regular diced tomatoes instead of fire-roasted, and the recipe was still delicious.

newwife12's Review

January 16, 2013

AndreaGarza's Review

August 06, 2013
Served this up for a quick lunch today for myself, my 12 and 14 yr old sons, my husband, and a friend. ... Everyone ate it up. I made minor changes that probably will change the overall taste though .. I did not have fire roasted tomatoes so I just used regular diced tomatoes (canned) and added a small can of tomato sauce that already had italian spices in it. I used 2% milk because that is what I had, used dried crushed basil seasoning, I used that pre crushed/diced jarred garlic. I used a whisk at the end to get the little bits of cream cheese clumps that stayed after blending. I served it with a slice of toasted bread with butter and powdered garlic. I'd make it again in a heartbeat. Simple, and tasty. I think this would also work with only 1 cup of milk and 1 cup of chicken broth if you want to cut back on the calories. Probably you could cut back the cream cheese by half too to lose some more calories but still keep the "taste" and creaminess.

julesds's Review

February 16, 2012
perfect recipe for tomato soup. i am going to try it tonight with tomatoes that are not roasted as some of the people in my house are not into the "smokey" flavor it adds.

KCSeattle's Review

October 08, 2013
Really good and very filling. I paired this with caramelized sweet onion and gruyere grilled cheese sandwiches. Very easy.

morisot's Review

January 15, 2015

etryan's Review

February 16, 2015
The texture is too grainy. This is after blending it in a high-powered blender and again with an immersion blender. Maybe the onions should be cooked down more because they are what you get in the "grains."

nottymotty's Review

January 01, 2013
Don't usually like tomato soups but the hubby does, so I made this for him. This one was REALLY good! I can't wait to have the leftovers with a grilled cheese sandwich for lunch tomorrow.