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Creamy Tomato-Basil Mug o'Soup


  • 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


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. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. 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. Stir fresh basil into soup and add seasonings to taste. Pour soup into mugs and cap mugs with your garlic muffin mug toppers.

This is a great recipe for kids and the whole family from Yum-o! It's good AND good for you. For more information about Yum-o! go to the Yum-o! website.