10 Minute Cream of Tomato Soup

from ButterYum
makes 2-4 servings


  • 28 ounce can of San Marzano crushed tomatoes or tomato puree
  • 1 cup milk
  • 1 cup half and half
  • 2 teaspoons dried basil
  • 1 teaspoon dried granulated onion or onion powder (not onion salt)
  • 1/2 teaspoon celery seed (not celery salt)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon finely ground black pepper
  • basil oil for garnish


  1. Combine all ingredient together in a medium saucepan and heat; stirring occasionally.  
  2. Drizzle with basil oil and serve. 

Note:  for silky smooth soup, puree in blender before serving.