Quick Creamy Tomato Soup With Herbs

Total Time
Prep 3 mins
Cook 12 mins

This quick soup is a match for gourmet variety. Start to finish is 15 minutes. From the local paper.

Ingredients Nutrition


  1. Heat the olive oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and finely chop the onion and add it to the pot. Stir and cook for 2 minutes. Meanwhile, open the tomato and sauce cans.
  2. Add the garlic, and stir and cook for 30 seconds. Add the tomatoes with their juices and the tomato sauce. Raise the heat to high, and bring the soup to a boil.
  3. Reduce the heat to low. Stir in the milk and parmesan cheese. Do not boil the soup after the milk has been added. Stir and cook for 2 minutes. Remove from the heat and serve at once. Garnish with croutons and fresh snipped herbs.
  4. NOTE: Use the Del Monte brand of diced tomatoes seasoned with basil, garlic and oregano. If you can't find the seasoned tomatoes, add 1/2 teaspoon each dried basil and dried oregano with plain diced tomatoes.


Most Helpful

DELICIOUS! Full of flavor and goes well with a grilled cheese sandwich!!! I used only 1/4 cup of milk because my family likes the tomato flavor to be prominent. Prepared as a participant in the January 2009 Soups and Stews Event in the Cooking Photo Forum.

Seasoned Cook January 04, 2009

SO SO good, I actually just used this recipe as a guideline because I didn't have the canned tomatoes and we're lactose intolerant over here, so instead of milk used lite coconut milk. OH MY WORD. I can't wait to make this over and over again! Here's what I did: 1 28oz can tom. sauce 1/2 onion 3 cloves garlic, cut up 1/2 c coco milk 1/2 tsp pepper 1 1/2 tsp basil 1 tsp oregano Saute and then simmer and then I blended until smooth. Delicious!

jodimichelle April 20, 2009

Boy, I don't know what I did wrong but this was not a keeper for me. It just did not seem to have much flavor.

Why Me? January 08, 2009

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