Chunky Tomato Basil Soup
This chunky tomato basil soup is the perfect fall soup. It’s kind of the epitome of cozy. Cam was sick this week, so we ate this soup for dinner pretty much all week, curled up in blankets and watching old movies. This chunky tomato basil soup is like the elevated version of Campbell’s that we all had as kids; still cozy and delicious, but something tasty and impressive enough that you could serve it to friends and family. Something about the rich creaminess and the layers of garlic and herbs gives it that little something extra. (Is it hygge? I think it’s hygge.)
The veggies also make this soup a lot healthier than Campbell’s. But if the idea of chunks turns you off or if you have picky eaters, feel free to puree the onion and carrots as well (after cooking). The soup will taste just as good, and it will be even better for dipping.
- 3 large tomatoes (or 1 14 oz can diced tomatoes)
- 4 oz cream cheese, softened
- 1 onion
- 3 carrots
- 2 garlic cloves, minced
- 3 tablespoons butter
- 3 cans (10.75 oz) condensed tomato soup
- 2 cans (11.5 oz) V8 juice
- 1 cup half-and-half
- 3 teaspoons basil
- 2 teaspoons oregano
First, puree the tomatoes and cream cheese together in a food processor or blender. Set aside. Next, dice your onion and carrots into bite-size pieces.
In a large pot, saute the onion and carrots in butter. Add the garlic and saute until fragrant. Mix in the tomato soup and V8 until blended. Stir in the cream cheese mixture, half-and-half, basil, and oregano. Cook until heated through. Serve your chunky tomato basil soup with crusty bread, grilled cheese (like this one here), or crackers for optimal coziness.