Tomato Soup and Preschool

I detest tomatoes. I don’t like them in salad or on sandwiches or burgers or anything. Ugh. However, there is this restaurant here in Arizona that has the BEST tomato soup. Coming from a professed tomato hater that is saying something.  That soup is the reason I (sort of) changed my tune. Unfortunately, the place is all the way on the other side of the valley, and since I’m not pregnant, I can no longer justify asking my husband to swing by and grab me some on his way home. (I may have done that a time or two when I was pregnant with Kai. Maybe.)

When I made this soup the other night and the first thing my husband said was that it tasted just like the restaurant’s. Jackpot! I can’t keep this gold to myself, so I must share with you. Paired with a slice of this Beer Bread , you basically have the perfect meal! But, feel free to add a grilled cheese on the side if you prefer.

Its so good, I made it twice this week, even though our temps hit 90 yesterday. Yep 90. One half of the country is preparing for the biggest snow storm of the season and here we are with our A/C on! The fact that we ate it in this heat should tell you how good this soup is.

I didn’t even mention the best part…it comes together in about 10 minutes and I bet you already have everything in your pantry.

Now, go make this soup and help me with my preschool conundrum.

Creamy Tomato Soup


  • 4 14oz cans diced or crushed tomatoes
  • 1 14oz can tomato sauce
  • 4 cloves garlic, minced
  • 1 tbsp dried basil (or 8-10 fresh leaves chopped)
  • 1/4 cup butter
  • 1 1/2 cups milk, ( fat-free, whole, even almond milk works)
  • 2 1/2 cups chicken broth (or vegetable broth)


  • In a large pot bring the tomatoes, tomato sauce, broth, and garlic to a boil.
  • Allow to boil for about 10 minutes.
  • Add the butter and basil and stir until butter melts.
  • Using an immersion blender, blend the soup until smooth. (You can also do this by carefully transferring soup to a blender and blending until smooth. Then just put it back in the pot.)
  • While stirring, carefully add the milk and make sure to stir constantly, until the soup is nice and creamy.
  • Serve and enjoy.
  • This is extra delicious topped with shredded Parmesan. Or even better, too with a tablespoon of pesto and Parmesan!

Preschool. We had plans for Koa to go one place, and then found out we are on the wait list! So, while we cross our fingers that he can still go there we are exploring other options. Here in Arizona, kiddos have to be 5 by September 1st in order to enter kindergarten that year. Koa misses that cut off by just a few weeks. So, we are left trying to figure out where to send him next year because goodness knows this kid needs to go to school. He knows how to spell/write his name, his letters, numbers, heck he even adds in his head (how is he my kid?! Math is not my thing!) I mean he thinks it’s “fun” to count to 100!

Who knew preschool was such a big deal. I mean, I always thought it necessary. As a kindergarten teacher I know how beneficial it is; socially, emotionally, and academically. Geez, I had no idea what an issue it was to get kids into one, without spending an arm and leg to do it! In the meantime, while we wait, we are going to check out some schools, but fingers crossed we get notified we are into the first place…they said we could get a call we are off the wait list anytime between now and, AUGUST! Seriously?!

Enjoy your soup, I’m making preschool tour appointments.






One comment

Leave a Reply