Elizabeth Nolan Brown // Blog

media. music. feminism. food. city-dwelling. story-telling. and other things.

Recipe: Creamy Tomato Basil Soup

with one comment

As the weather gets chillier, I can’t stop thinking about soup (is that weird?). Soup is just about the only thing I want to eat right now—and by soup, I mean homemade soup, because I’d like to avoid the sodium, BPA and blandness of Campbell’s and its ilk, thank you very much. I’d also, however, like to avoid spending copious time in the kitchen. The following recipe for creamy tomato basil soup, adapted from a recipe by nutritionist Lauren Talbot, uses vegetable broth and and your favorite brand of tomato pasta sauce as its base, cutting down on both time and the total number of ingredients you need to add.

As with most soups, the longer you simmer it, the more flavorful it will get—but if you don’t have a lot of time to prepare dinner, don’t fear: Total prep and cooking time for the soup can amount to as little as 30 minutes.

Creamy Tomato Basil Soup


• 1 jar tomato pasta sauce (I used organic tomato basil sauce from the brand Naturally Preferred, but you can use whatever you like best or have on hand)
• 3-4 cups vegetable broth
• 1/4 to 1/2-cup fresh basil
• 1 carton/cup cherry tomatoes, quartered
• 1/4- 1/2 cup grated parmesan cheese
• 1 cup organic 2% milk
• 2 tablespoons oregano
• about 2 tablespoons ground black pepper


• Heat jar of tomato sauce in large pot. Once it’s bubbling, add vegetable broth and basil, and turn heat to medium while you chop and gather other ingredients.
• Add chopped tomatoes, parmesan cheese, milk, oregano and pepper.
• Let everything simmer for at least 20 minutes.

Enjoy as a main course, or as a side dish/hors d’oeuvre.

Originally published on Blisstree.com.


Written by Elizabeth

December 19, 2011 at 10:28 pm

Posted in Food, My Life

Tagged with ,

One Response

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  1. Lovely post, incredible pictures! Thanks for thinking of me– so glad you enjoyed my “cheat.”


    July 6, 2012 at 8:43 pm

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