Today’s recipe: Creamy Tomato Soup

This delicious tomato soup is the perfect comforting and filling winter soup to combat cold weather that you and your family will surely love.

Enjoy your delicious dish with a slice or two of your favorite homemade or store-bought bread.

We’ve also included a delicious vegan tomato soup for all you vegan soup lovers.

Fat tomato soup

Warm and delicious tomato soup. Photo: Pinterest


  • 1.5 cups ground beef
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 3 cloves minced garlic
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon oregano
  • 1 jar of spaghetti sauce
  • 4 cups chicken broth
  • 1/2 cup cream cheese at room temperature
  • 1 1/2 cups of pasta or short tubes of pasta
  • 1/4 cup fresh chopped basil, divided

Also try: Today’s recipe: Nutella Croissant Bread Pudding


  1. In a large saucepan, heat olive oil over medium heat.
  2. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onions are softened.
  3. Add the minced meat to the onion, chop with a spoon and cook until the pink color disappears. Strain any pure if necessary.
  4. Add salt, pepper and oregano to the meat and stir well.
  5. Pour chicken broth and pasta sauce, stir and simmer for 10 minutes.
  6. Beat in the cream cheese and then add two tablespoons of fresh basil.
  7. Pour in the pasta, stir and leave for 10 minutes, covered, stirring halfway through the cooking process.
  8. Spoon spoon into bowls and garnish with remaining basil.

This recipe was found on

Vegetable tomato soup

Vegetable tomato soup
Vegetable tomato soup. Photo: Pinterest


  • 1 tablespoon olive oil
  • 1 small red onion cut into cubes
  • 1 can whole peeled tomatoes
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika or regular sweet paprika
  • Kosher salt to taste
  • 1/3 cup light coconut milk


  1. Heat the olive oil in a heavy-bottomed saucepan over medium-low heat. When the pot is hot, add the onions and cook for 6 to 8 minutes, until the onions are softened. Stir frequently to keep the onions from burning.
  2. Add the whole can of tomatoes, including the liquid, and a cup of water. Using the back of a wooden spoon, gently mash the tomatoes. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and let everything come to a boil. Let the soup simmer for 8 to 10 minutes. Turn off the heat. Let the soup cool for 5 minutes before transferring it to a blender to blend.
  3. Return soup to saucepan and stir with coconut milk.
  4. Serve in plates with black pepper, basil leaves, and cashew cream, if desired.

This recipe was found on

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