Creamy Tomato Basil Soup

I was making pasta the other night and realized that my pasta sauce tasted a lot like tomato basil soup! I adapted this recipe from my pasta sauce recipe and served it with grilled sourdough and raw cheese sandwiches. It tasted great on a cold, rainy day after church. We even have enough for leftovers for dinner one night this week. This was super quick (for a soup) and easy!

Creamy Tomato Basil Soup

Ingredients

• 1/4 cup salted sweet cream butter
• 1 onion, diced
• 1 1/2 heaping teaspoons minced garlic
• 28 ounce can diced tomatoes
• 15 ounce can tomato sauce
• 1 cup cream top or whole milk
• 1-2 teaspoons fine sea salt (plus more to taste)
• 1/4 teaspoon pepper
• 1 tablespoon dried basil

Directions

Melt butter in a medium sized soup pot.

Add onion and sauté for 1-2 minutes and then add garlic. Saute both until soft.

Meanwhile, add can of diced tomatoes and the tomato sauce to a blender.

Once onions and garlic are done, add to the blender with the tomatoes.

Blend until pureed and to desired consistency for soup.

Pour contents of blender back in soup pot and turn heat to about medium and let boil gently.

Add salt, pepper, and basil. Turn heat down to low or simmer.

Slowly add milk.

Stir together and let simmer for 5-20 minutes until the tastes blend well.

Add salt, pepper or basil if needed.

Serve warm with grilled raw cheese and sourdough sandwiches!

Enjoy!