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Creamy Tomato-Basil Mug o’ Soup

Serves 4

Make this super quick and easy soup for lunch, snack or a light supper. The mug toppers make this soup extra yum-o!


  • 2 cups whole or 2% milk
  • 2 cans diced tomatoes, drained (14 ounces each)
  • 2 rounded tablespoons tomato paste
  • 1 medium yellow onion, chopped
  • Salt and freshly ground pepper, to taste
  • 1 teaspoon sugar
  • 3 tablespoons all purpose flour
  • 2 tablespoons butter, cut into pieces
  • 1/2 stalk celery, coarsely chopped
  • 2 sandwich size English muffins, split
  • 1 clove garlic, cracked with a heavy pan
  • Extra virgin olive oil (EVOO), for drizzling
  • 1/2 cup grated Parmigiano Reggiano or Romano cheese
  • Dried Italian seasoning blend, any brand
  • 1/2 cup fresh basil leaves, torn or shredded


  1. Heat milk to a simmer over medium heat in a medium pot. Put tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter and celery into a food processor and grind until smooth.
  2. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes.
  3. Make your mug toppers: toast English muffins. Rub with cracked garlic and drizzle with EVOO. Top muffins with cheese and a pinch of dried Italian seasoning, then melt and brown cheese under broiler or in a toaster oven.
  4. Stir fresh basil into soup and add seasonings to taste. Pour soup into mugs and cap mugs with your garlic muffin mug toppers.