Tomato Basil Soup


  • 1 tablespoon oil
  • ½ cups yellow onions, diced
  • 4 cloves of garlic, chopped
  • ¼ teaspoon red pepper flakes
  • ¼ cup basil, dried
  • 1 teaspoon thyme
  • 3 teaspoons Shirley J Chicken Bouillon
  • 1-28 ounce can diced tomatoes, (blended until smooth, do not drain)
  • 4 cups water
  • 1 cup Shirley J Universal Cream Soup & Sauce Mix
  • 1 cup fresh grated Parmesan cheese
  • Croutons for garnish
  • Black pepper to taste


In a sauce pan over medium heat, combine oil, onions, garlic, and red pepper flakes. Cook, stirring for 5 minutes (do not burn), add basil, thyme, Chicken Bouillon, pepper and tomatoes, stir. Add water and sauce mix, stir well. Bring mixture to a slow boil, simmer 5-10 minutes. Garnish with Parmesan cheese and croutons.


This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix.