Our Tomato Basil Soup Recipe is one of our most popular recipes on CWR! With that kind of introduction, you’ve simply gotta make some tonight! Creamy tomato basil soup with cream cheese is ready to go in just a few minutes. Skinny Tomato Soup is one of my favorite soups plus there’s no guilt with this recipe–it’s a skinnier version that tastes like the real deal!
Why we love Skinny Tomato Basil Soup Recipe
Today’s Tomato Basil Soup Recipe is all that you love about a traditional creamy tomato soup but skinnier! We like to reduce calories in our recipes in a way that still tastes amazing! We can’t get enough of it. I’m sure you’ll agree it’s fabulous too!
We think you’ll love our Hearty Minestrone Soup Recipe too!
Ingredients in Skinny Tomato Basil Soup
- stalks celery
- onion
- garlic
- butter
- diced tomatoes with Basil, Garlic, and Oregano
- chicken broth or 2 chicken bouillon’s
- fresh basil leaves
- low-fat neufatchel cream cheese
- sugar or agave
- sea salt and pepper
How to make Tomato Basil Soup Recipe
- In a blender or food processor add celery, onion, and garlic; pulse until small pieces or pureed.
- In a large stock pot over medium heat, melt butter.
- Pour into pot and cook over medium heat for 10 minutes or until fragrant. (don’t wash container)
- Add tomatoes, broth, basil to pot; bring to boil, stirring occasionally.
- Cover pot and reduce to medium low; simmer for 15 minutes, stirring occasionally. Carefully pour 1 cup of hot soup into blender or food processor, add cubed cream cheese, blend on high until smooth.
- Stir cream cheese mixture into soup, add sugar or agave, add salt and pepper to taste.
- Serve immediately.
- Enjoy!
- * If you prefer a completely smooth soup then process soup through blender or food processor in batches.
Tomato Basil Soup Recipe
Our Tomato Basil Soup Recipe is one of our most popular recipes ever posted on CWR and with that kind of introduction you've gotta make some tonight!
Ingredients
- 2 stalks celery, rough chopped
- 1 small onion, rough chopped
- 2 cloves garlic
- 1 tablespoon butter
- 3 (14.5 oz) cans diced tomatoes with Basil, Garlic, and Oregano
- 1 (14.5 oz) can chicken broth or 2 cups water and 2 chicken bouillon's
- 1/2 cup fresh basil leaves, thinly sliced
- 1 (8oz) low-fat neufatchel cream cheese, cubed
- 1 tablespoon sugar or agave
- sea salt and pepper to taste
Instructions
- In a blender or food processor add celery, onion, and garlic; pulse until small pieces or pureed.
- In a large stock pot over medium heat, melt butter.
- Pour into pot and cook over medium heat for 10 minutes or until fragrant. (don't wash container)
- Add tomatoes, broth, basil to pot; bring to boil, stirring occasionally.
- Cover pot and reduce to medium low; simmer for 15 minutes, stirring occasionally. Carefully pour 1 cup of hot soup into blender or food processor, add cubed cream cheese, blend on high until smooth.
- Stir cream cheese mixture into soup, add sugar or agave, add salt and pepper to taste.
- Serve immediately.
- Enjoy!
- * If you prefer a completely smooth soup then process soup through blender or food processor in batches.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 563mgCarbohydrates: 8gFiber: 2gSugar: 6gProtein: 3g
More Soup Recipes
- Italian Tortellini Soup
- Olive Garden Chicken Gnocchi Soup (copycat)
- Japanese Miso Soup
- Butternut Squash Soup with Cinnamon Crema
- Olive Garden Zuppa Tuscana Soup (copycat)
- Chinese Wonton Soup
- Panera Bread Broccoli Cheese Soup (copycat)
- Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons
- Greek Fasolatha Soup
- Slow Cooker Potato Soup
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
Ruthie & Madeliene
Owners at Cooking With Ruthie
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YUMMY! I can almost smell the aroma of this soup
I looooooove soup and I LOVE basil
I’m definitely going to make this soup, but with vegetable broth (I’m a vegetarian)
It’s really delicious… like I need to make some more really soon! xoxo~ Ruthie
This recipe is a keeper. I love tomato basil soup. The first time I had some was on the River Walk in
San Antonio. Mmmm. I’m going to give this a try.
You’ll be thrilled with this version… it’s amazing! THanks for the nice comment. Have a great day! xoxo~ Ruthie
This soup looks wonderful!! Thank you for sharing with Simple Supper Tuesday.
Thank you! I can’t wait to try this recipe.
Sure! Thanks for the fun comment. You’ll love this soup- it’s SO good! Have a wonderful day 🙂 xoxo~ Ruthie
I’m in Heaven!! A skinny tomato basil soup! Thank you 🙂
You’ll be so happy with this soup… seriously good! Thanks for the nice comment 🙂 xoxo~ Ruthie
This looks delicious. I’m going to try it!
Let me know how it goes… I’m sure it will be a hit! Thanks for dropping by and come back again soon:) xoxo~ Ruthie
Yum!!! This looks sooo delicious. I love tomato basil soup. Thank you for sharing. Pinning!
THanks for the nice comment… you’ll be super happy with this soup! YUM! xoxo~ Ruthie
Your soup looks wonderful! Thank you for sharing with Simple Supper Tuesday!
Oh my… it is wonderful! Seriously, you must try 🙂 xoxo~ Ruthie
I really really enjoyed this soup! For me it’s good hot or cold depending on the weather. I only used 4oz cream cheese and ended up blending until it was almost smooth with an immersion blender. It came out so creamy with minimal about of fat! Great for any season!
just made this – sooooo good! I love basil so I added extra 🙂
Isn’t it amazing! I love this one too… fabulous with grilled cheese 🙂 xoxo~ Ruthie
Made this, it was delicious!!
WOW just made this and the flavor is amazing!!! Thank you so much
Hi Pam… this soup is wonderful! I love it too 🙂 Thank you for the sweet comment- it made my day. xoxo~ Ruthie
This soup was delicious ! Fast easy and low calories. Thank you ! Made with a low calorie grilled cheese and it was terrific !
That’s so awesome! I love hearing back on recipes~ Thank you! I totally need to make this one again soon- it is SO good 🙂 xoxo~ Ruthie
Ruthie, Ruthie, Ruthie, this is the BEST tomato soup I’ve ever eaten. I can’t believe how easy it is to make too. I shared it with my family and they love it too. THANK YOU!!!
Hi Nanci! Your comment brought a big smile- I’m so happy you love this soup as much as I do! It’s a keeper for sure. I hope you have a wonderful weekend 🙂
xoxoxo~ Ruthie
Made this today!! I am blown away. Thank you for this restaurant quality skinny tomato basil soup recipe! I added a little bit of red pepper flakes for heat! Perfect!
Thank you!! I’m so happy that you loved it so much… the red pepper flakes are probably amazing in there too! Have a great day! xoxo~ Ruthie
The recipe states “3 (14.5 oz) diced tomatoes.” Does this mean 3 tomatoes or 3 cans of diced tomatoes (each being 14.5 oz). Thanks for the clarification!
Hi Katie… thank you for asking. It does call for 3 (14.5 ounce) cans of the diced tomatoes. I adjusted the recipe so it reads more clearly now. You’ll love this soup!! Enjoy 🙂 xoxo~ Ruthie
Thanks so much! I can’t wait to try it! 🙂
Any idea how many calories per serving?
I haven’t done a calorie count on it but there are several on line that are great for plugging recipes into… sorry not to be more helpful! You’ll love this soup so much 🙂 xoxo~ Ruthie
I saw this serves 8, do you have an exact break down of serving size? (i.e. 1 cup, etc.) thanks so much! Made tonight, delish!
Hi Lauren… I’m so glad you liked this recipe! It’s a fave of ours too. I’m thinking it’s about a cup each serving but I don’t remember exactly. xoxo~ Ruthie
What do you do with the basil leaves? Do you put the whole leaves in the soup or chop the leaves?
Hi! You can add them thinly sliced… they end up smaller pieces once the soup is processed through the blender. This soup is SO good! enjoy!