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Friday, December 9, 2011

Asiago Tomato Basil Soup

Sometimes you just want a nice, hot bowl of soup! Such was the case the other night when I had to be in four different places within 3 hours of each other on a cold, rainy night. So I made some of this soup to keep me going. I really wanted it with a nice grilled cheese sandwich, but made some White Bean & Sun Dried Tomato Fritters to go with it instead, which was easier to grab n' go on the run (I'll post this recipe later..yum!). This soup was SO quick to make too...only about 15 minutes! And for my Vegetarian/Vegan friends, if you don't eat cheese, simply leave it out. It still tastes great but the cheese just gave it a little something extra. :)

Asiago Tomato Basil Soup
1-28oz. Can Hunts Crushed Tomatoes
1 tbsp. Extra Virgin Olive Oil
2 tbsp. Fresh Basil, chopped
1 c. Low-Sodium Vegetable Broth (or you can use chicken broth)
1 c. Heavy Cream
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/4 c. Shredded Asiago Cheese 

In a large saucepan, heat olive oil and add the basil and saute for 1 minute. Add the crushed tomatoes, vegetable broth, heavy cream, salt and pepper. Bring to a boil then let simmer for 10 minutes. Use an immersion blender to blend all of the ingredients together until it’s smooth and creamy. Add the cheese and stir until melted, about 5 minutes. Makes 6 cups. 



  1. Love tomato soup and this is extra special with the asiago in it.

  2. Just linked this recipe to Foodie Friday at Baking Bad

  3. I've just fallen in love with tomato soup over the past couple of years...this looks great. Thanks :)

  4. You're welcome Julie, thanks for stopping by! :)

  5. Looks yummy. It's a rainy day here, perfect day for tomato soup!


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