Creamy Tuscan Tomato Soup

Using fire-roasted tomatoes adds a wonderful rich and smoky flavor to this thick soup. For parties, try serving this in shot glasses for a fun and easy to ‘drink’ soup!


Creamy Tuscan Tomato Soup
4.7 from 3 reviews
Prep time:
Cook time:
Total time:
Serves: 6
Using fire-roasted tomatoes add a wonderful rich and smoky flavor to this thick soup.
  • 1 cup onion, chopped
  • 1 Tbsp oil
  • 3 cloves garlic, minced
  • ¾ cup fresh basil, chopped
  • 1 (28 oz) can diced fire-roasted tomatoes
  • 4 oz. reduced fat GF cream cheese*, cubed
  • 2 cups milk or milk alternative
  • Salt and pepper to taste
  1. In a large pan, sauté onions in oil until soft, then add garlic and tomatoes. Add cream cheese, and stir until melted. Stir in the the basil.
  2. Pour mixture into a blender (in 2 batches), and process until smooth, then return to pan.
  3. Add milk and seasonings, and bring to a simmer for 10 minutes.
For a dairy free version, omit the milk and cream cheese and replace with some full fat coconut milk. Add ¼ cup at a time until you get the taste and creaminess you like.




  1. I absolutely LOVE Creamy Tomato Soup but alas my Paleo diet prohibits it. Your recipe sounds delicious. I can hardly wait to try it.

  2. Tomato soup … always a favorite for those chilly fall days and during the chill of winter. Love this, it’s a staple in the cooler weather.

  3. Looks like another great recipe!!! One question – 3/4 fresh basil is ? how many teaspoons /tablespoons dried? thank you!

  4. Its 3/4 cup of fresh basil – for the most part I always measure fresh herbs loosely packed in the measuring cup, but if you like more of the flavor- pack it. Have a great day!

  5. I would start with 1 tsp at first. Then once you’ve added the milk I would taste it again to see if it needs more. The potency of dried herbs really depends on how fresh they are. Because of this the amount needed can really vary – so just taste as you go! 🙂

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