Tomato Basil Soup

Name: Tomato Basil Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion, chopped; 1 tablespoon olive oil; 2 garlic cloves, crushed; 1 can (14.5 ounce) low-sodium diced tomatoes; 1/8 teaspoon red pepper flakes; 1 teaspoon dried basil; 2/3 cup non-fat dry milk powder mixed with 2 cups water, or 2 cups non-fat milk; Salt and black pepper to taste

Recipe GLPR7e9684c23a24ac

Soup

30 min

107 cal

Servings: 4

Stovetop

SNAP eligible

A comforting and silky tomato soup infused with fresh basil and aromatic garlic. This classic recipe combines sautéed onions and tomatoes with a touch of creaminess from non-fat milk, creating a smooth, satisfying soup that's perfect for lunch or dinner. Light and nourishing, it comes together in about 30 minutes.

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Ingredients

1 medium onion, chopped

1 tablespoon olive oil

2 garlic cloves, crushed

1 can (14.5 ounce) low-sodium diced tomatoes

1/8 teaspoon red pepper flakes

1 teaspoon dried basil

2/3 cup non-fat dry milk powder mixed with 2 cups water, or 2 cups non-fat milk

Salt and black pepper to taste

Directions

Wash your hands thoroughly with soap and water before beginning.
Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring frequently, until it turns golden brown and becomes tender, about 4 minutes.
Stir in the crushed garlic and cook for 1 minute more until fragrant.
Add the canned diced tomatoes (with their juice) to the saucepan and stir well to combine.
Let the mixture cook uncovered over medium heat for 10 minutes, allowing the flavors to meld.
Carefully transfer approximately three-quarters of the soup mixture to a food processor or blender and puree until completely smooth. Work in batches if necessary and allow the soup to cool slightly before blending to avoid splattering.
Pour the pureed soup back into the saucepan with the remaining unpureed portion and stir to combine.
Add the red pepper flakes, dried basil, and the milk (or milk powder reconstituted with water) to the saucepan. Stir until well blended.
Heat the soup over medium heat, stirring occasionally, until it is hot throughout but does not come to a boil. This should take about 5 minutes.
Taste the soup and season with salt and black pepper according to your preference.
Ladle the soup into bowls and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight soup that checks most boxes for Charlotte shoppers. All ingredients are stocked year-round at Harris Teeter, Food Lion, and Kroger—no special trips needed—and the total cost per serving lands around $1.50 to $2.00, with tomatoes being the main variable depending on whether you use fresh (pricey in winter) or canned (cheaper and honestly better). The stated 30 minutes is honest if you're using canned tomatoes; fresh tomatoes and roasting the pepper would push closer to 40. It reheats well for leftovers, makes a full family meal, and requires only basic chopping and simmering, so it's forgiving on a busy weeknight.