This deliciously creamy tomato soup recipe was all about using up ingredients I already had that needed using. And also about the end result tasting delicious and way better than anything I could buy in a can…obviously. Because winter has been going on in my part of the world seemingly forever now, but will probably continue going on for at least one or two more forevers, and creamy tomato soup (with grilled cheese!) is a seasonal (okay, year-round) staple that pretty much always sounds like perfection.
Recipe adapted from The Pinning Mama’s Copycat Panera Creamy Tomato Basil Soup Recipe.
1 28 oz can diced tomatoes (or crushed if you prefer less chunks)
12 oz tomato basil pasta sauce
2 cloves garlic, minced
1/2 onion, diced
2 cups chicken broth
4-5 handfuls spinach, roughly chopped
2 tbsp sugar
1/4 cup butter
1 cup milk (2% or higher, I used whole)
1 tsp dried basil
In a large pot or dutch oven, dump in diced tomatoes (or if you’re needing to use up some fresh tomatoes like me, 2-3 tomatoes diced and one 14.5 oz can), pasta sauce, minced garlic, onion, and chicken broth. Let boil for ten minutes.
Add in spinach, and reduce heat to low. Stir in sugar and butter, blend until butter is melted and well combined.
Slowly, slowly pour in milk while stirring all the while until soup is creamy. Stir in basil.
And voila! There you have it, a delicious, comforting creamy tomato soup, fast and easy, hopefully using up some things you (like me) already had around the kitchen and needed to use. Totally worth the 20-30 minutes you need to make it, promise. No matter the weather or season of your current location, I’m prrrrretty sure you’ll manage to thoroughly enjoy this.