healthy tomato soup

Tomato Basil Soup is made with fresh tomatoes simmered with onion, garlic and sweet basil for a deliciously creamy tomato soup that's ready in about 30 minutes!

TOMATO BASIL SOUP (VEGAN)

olive oil

white onion, sliced

garlic,

lbs. tomatoes (roma, plum or tomatoes on the vine)

basil leaves

oregano

low-sodium vegetable broth

salt + pepper,

Prep

 Start by prepping the onion and garlic. Cut the quarter the tomatoes or cut into 1 inch pieces if using larger tomatoes.

Saute

In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 7 minutes, add the garlic and cook 1 minute more.

Add remaining ingredients

Add the tomatoes, basil, oregano, pinch of salt and pepper, and broth.

Simmer

 Bring the chunky soup to a boil, cover, reduce heat and simmer for 15 minutes.

Puree

Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt &amp; pepper as needed. If soup seems bland, it needs more salt. Stir in a couple tablespoons of vegan cream if you like.

Serve

Serve with a drizzle of vegan cream, basil and fresh cracked pepper. For a little heat, add a pinch of red pepper flakes. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.

Store

Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 &#8211; 3 months.

I made it with coconut yogurt instead of vegan cream and it was good!

This is by far the easiest, and most flavorful tomato soup I've made - totally simple and tasty. It pairs well with the vegan naan recipe, or a vegan grilled cheese.

This was delicious and sooooo easy. I didn't add the cream although I thought about adding some tahini......I was afraid I'd ruin the all too perfect flavor and texture. I will definitely be making this again soon.

Very good recipe.  Thank you for sharing!  I allowed mine to cook slowly for several hours and I added a can of cherry tomatoes along with the roma tomatoes.  I also used red pepper flakes because I like it a little spicy.  The fresh basil leaves made a difference in the flavor... very good!

Delicious &amp; healthy Tomato Basil Soup with a secret ingredient! This soup is so creamy, rich &amp; flavorful, is vegetarian friendly and dairy free. I've had many different variations of tomato soup and this is by far my absolute favorite!

Healthy Tomato Basil Soup

carrots, diced

onion,

28 oz canned whole plum tomatoes

32 oz vegetable broth

15 oz can cannellini beans, rinsed and drained

tomato paste

basil ((1 Tablespoon

oregano ((1 Tablespoon for fresh oregano))

salt & pepper

In a large pot saute onions and carrots in olive oil until soft. Then add tomatoes, vegetable broth, cannellini beans, tomato paste, and 1/2 teaspoon each of salt &amp; pepper.&nbsp;

Cover soup and let simmer for 1 hour, stirring occasionally. Add basil and oregano. Use a hand puree to blend soup until creamy or transfer in batches to blender. Adjust salt to your preferred taste. Serve soup with fresh basil.&nbsp;

Delicious & healthy Tomato Basil Soup with a secret ingredient! This soup is so creamy, rich & flavorful, is vegetarian friendly and dairy free. I’ve had many different variations of tomato soup and this is by far my absolute favorite!

Recipe: https://asimplepalate.com/blog/healthy-tomato-basil-soup/

Other soup recipes: https://asimplepalate.com/blog/category/soup/

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This healthy Instant Pot Tomato Soup tastes slow simmered in a fraction of the time. Made with pantry ingredients and delicious year-round!

Instant Pot Tomato Soup

DeLallo Private Reserve Extra Virgin Olive Oil (plus additional

onion

carrots

garlic (about 1 tablespoon)

vegetable broth or chicken broth

DeLallo San Marzano Style Crushed Tomatoes

dry-packed sun-dried tomatoes

honey

salt

black pepper

springs fresh thyme (or ½ teaspoon dried thyme leaves)

basil

Set your Instant Pot to SAUTE. Add the oil, onion, and carrot. Saute until the onion is tender and beginning to turn translucent, about 3 minutes.

Cook

Add the garlic and cook 30 additional seconds, just until fragrant.

Scrape

Splash in the vegetable broth. With a wooden spoon or rubber spatula, scrape along the bottom of the pot to remove any stuck on bits of food.

Stir

Stir in the crushed tomatoes, sun-dried tomatoes, honey, salt, and pepper. Place the thyme on top (if using dried, stir it in).

Close and seal the Instant Pot. Set to cook on HIGH pressure (Manual/Pressure Cook) for 15 minutes. (The pot will take about 10 minutes to come to pressure, then the timer will start). Once the 15 minutes timer has elapsed, let the pressure release naturally for 10 minutes. Carefully vent to release any remaining pressure and open the lid. Remove the thyme stems.

With an immersion blender, puree the soup until smooth and creamy. You also can carefully transfer the soup to a blender or food processor in batches, and blend it that way. Be careful not to overfill your blender, as hot soup can easily splatter.

Return any pureed soup to the Instant Pot (if needed). Stir to recombine and adjust the seasonings to taste.

Ladle into serving bowls and sprinkle with fresh basil. Serve hot with a light drizzle of olive oil and crotons on top.

Make this tasty tomato soup in a soup maker for delicious results with minimal effort. It's low in calories and fat, and delivers two of your 5-a-day

Soup maker tomato soup

ripe tomatoes

carrot

celery stick, chopped

tomato purée

sugar

vegetable stock

Put all the ingredients into the soup maker and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.

Once the cycle is complete, season well, and check the soup for sweetness. Add a little more sugar, salt or tomato puree for depth of colour, if you like.

Remember Campbell&#39;s tomato soup with saltine crackers? Well, we promise this creamy tomato soup with canned tomatoes is a way better version. Classic comfort food in 20 minutes.

Easy Tomato Soup with Canned Tomatoes

butter

(52 grams) chopped onions ((1 medium onion))

garlic ((2 cloves))

(825 milliliters) whole tomatoes, Note 1

(235 milliliters) vegetable broth or vegetable stock ((or chicken broth))

kosher salt ((or more to taste))

Parmesan cheese

(120 milliliters)

MAKE SOUP:  Heat oil and butter in a medium or large saucepan on Medium heat. Add onions and garlic. Sauté for 5 minutes until translucent (not brown). Add tomatoes and their juice (crush tomatoes in your hand as you add them to pot or break them up with a spoon in the pot). Add broth, salt, pepper and, if using, chili flakes and/or herbs. Bring to boil, then reduce heat to medium heat and cook for 10 minutes, stirring occasionally.While soup is simmering, make parmesan croutons if you like, Note 2.

FINISH SOUP AND SERVE: Puree soup in pot with a handheld stick/immersion blender until smooth. Or, puree in two batches in a blender. Stir in cream. Taste and adjust seasonings, adding salt, sugar or pepper as needed. Ladle into bowls and serve with cheese crouton sticks in the soup if you like.

Top 5 healthy tomato soup recipes from across the web

The most viewed healthy tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

TOMATO BASIL SOUP (VEGAN)

Healthy Tomato Basil Soup

Instant Pot Tomato Soup

Soup maker tomato soup

Easy Tomato Soup with Canned Tomato...

Top 5 healthy tomato soup recipes from across the web

The most viewed healthy tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

TOMATO BASIL SOUP (VEGAN)

Healthy Tomato Basil Soup

Instant Pot Tomato Soup

Soup maker tomato soup

Easy Tomato Soup with Canned Tomato...

The most viewed healthy tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine