5-Minute Creamy Tomato Soup from Scratch

In keeping with the topic of the onset of fall, the cooler weather has put Matt and I in a soup-ish mood lately.  So, tonight's dinner is homemade creamy tomato soup, and its ratio of easy (easy!!!) to make and deliciousness is so extreme, that I had to share.  I even considered using some kind of "soup-erb" pun in the title of this post, but exercised better judgment.

If you love coconut and/or avoid lactose, then you will be glad to know that the creamy aspect of this soup actually comes from coconut milk, rather than dairy.  I'm kinnnnd of a creative genius... no biggie.  The ration of garlic is generous, but won't make you pay by requiring a steady flow of gum for the next 36 hours, and the timeless combination of basil and oregano with tomato is, of course, perfection.  No distinct coconut flavor actually surfaces here, which I'm all about since I think the focus should be on that basil-oregano-tomato thing I mentioned, but I love the consistency and slight, smooth sweetness that it adds.

This almost takes less time than any of the boxed or canned stuff, and is so much better for you - no insane sodium count, and it is made entirely of whole ingredients of whatever quality you choose!

"Creamy Tomato Soup"

Makes 4 bowls so, 

realistically, serves 2

Ingredients

• 1 28-ounce can Crushed Tomatoes
• 1 13-ounce can Coconut Milk, or 1 1/2 cups Milk
• 2 Tb minced Garlic
• 20 shredded fresh Basil leaves, or 2-3 Tb of squeezable Basil*
• Leaves from 2-3 sprigs Oregano, or 1/2 tsp dried
• 1/2 tsp Salt
• Pepper, to taste
• Optional - 1 13-ounce can of drained Petite Diced Tomatoes**

*Dried basil just doesn't do itself justice, especially in this case, where the basil is such a feature.

**I love having some actual pieces of tomato in my tomato soup, but Matt is more picky than I, so we have to trade off.

How To

• Add all ingredients (except diced tomatoes, if adding those!) to a blender or, if using an immersion blender, to the medium-sized pot you will cook it in.  
• Blend until smooth.  
• Pour contents of blender (and optional diced tomatoes) in a medium-sized pot set to medium-high heat and bring to a boil.  Turn down to a simmer, and serve whenever you want.

I recommend serving this in the tried and true style, with a sprinkle of Parmesan and a side of Grilled Cheese.