Classic and comforting Tomato-Basil Soup that is delicious, super flavorful and literally takes just 10 minutes to throw together!


Mmm one of my favorite go-to foods on cold, dreary days are soup and grilled cheese sandwiches.  Nothing screams “comfort” more than this delicious duo and I can almost guarantee it’ll perk you right up from however you were feeling before.

As most of you know, I wasn’t having the greatest of weeks last week and so I did what any normal person would do when they realize their identity has been stolen and someone was trying to go on shopping sprees with their hard-earned money…I took the day off from work.  Ok so truth is my car was broken down and I literally had no means of transportation, BUT it was still the perfect day to sleep in, catch up on my guilty pleasures (aka Real Housewives) and attempt to cheer myself up.


Thankfully I didn’t turn to a gallon of vanilla ice cream to drown my sorrows in, I decided to try this tomato-basil soup recipe that had been sitting on my kitchen counter for weeks now.  It truly was the greatest pick-me-up and took me only 20 minutes to throw together.  Now THAT’S my kind of lunch!

Cheers to rainy days and good food!

5 from 2 votes

Tomato-Basil Soup

This hearty and comforting Slow Cooker Chicken and Green Chile Soup is delicious, super flavorful and literally takes just 10 minutes to throw together!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • 1 Tbsp olive oil
  • 1 1/2 cups chopped onion
  • 3 garlic cloves, chopped
  • 3/4 cup fresh basil, chopped
  • 1 (28 oz) can fire-roasted diced tomatoes, undrained
  • 1/2 cup (4 oz) 1/3-less fat cream cheese, cut into cubes
  • 1 1/2 cups fat-free milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
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  • In a large saucepan over medium-high heat, heat olive oil and saute the chopped onion for 3 minutes, until translucent. Stir in garlic and cook for an additional minute. Add tomatoes and basil, bringing to a boil. Stir in cream cheese until melted.
  • Place mixture in a blender or food processor and blend until smooth. Return to saucepan and stir in milk, salt and pepper. Return to medium-high heat and cook for 2 minutes. Serve with toasted bread or a sandwich, enjoy!


Serving Size: 1 1/4 cup • Calories: 173 • Fat: 9.3 g • Carbs: 15.9 g • Fiber: 1.7 g • Protein: 6.1 g • WW Points+: 5 pts


Serving: 11/4 cup | Calories: 173kcal | Carbohydrates: 15.9g | Protein: 6.1g | Fat: 9.3g | Fiber: 1.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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  1. Rachel says:

    5 stars
    I have been making this soup for a decade and it’s the ONLY tomato soup that I love!!

  2. Joanna says:

    Very good! was super tasty, dash of seasoning salt topped with the shredded cheese, delightful.

  3. Katie says:

    This is a tried and true recipe. I just keep coming back to it time and time again! It is the only TB soup I make now!!

    1. Kelly says:

      I’m so glad to hear it Katie! 🙂

  4. Malin Andersson says:

    This recipe looks tasty and delicious. I will definitely try it at home. What is the better way to stay healthy while reducing you calorie count. Waiting for your reply.

  5. jess says:

    Hey there,
    Does this soup freeze well?
    Love your recipes!!!