Classic Tomato Basil Soup
A rich, creamy-textured tomato soup made without cream. Simmered with canned whole peeled tomatoes, garlic, onion, and fresh basil, then blended smooth.
Ingredients
3 servings- 1 can (28 oz)Canned whole peeled plum tomatoes
- 2 cupsVegetable broth
- 3 Garlic cloves, minced
- 1/2 mediumYellow onion, chopped
- 1/2 cupFresh basil leaves
- 1 tbspOlive oil
- to tasteSalt and black pepper
Instructions
Step 1
In a medium pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent, about 5 minutes.
Step 2
Add the canned tomatoes (with their juices) and vegetable broth. Break up the tomatoes with a spoon.
Step 3
Bring the mixture to a simmer. Lower the heat and cook for 20 minutes.
Step 4
Remove the pot from the heat. Stir in the fresh basil leaves.
Step 5
Use an immersion blender (or carefully transfer to a countertop blender) to puree the soup until completely smooth and creamy.
Chef's Tips & Notes
Pro Tips
- •Blended tomatoes create a creamy mouthfeel without the need for high-calorie heavy cream.
- •Serve with a grilled cheese sandwich made with low-calorie bread and light cheese.
- •Roast the tomatoes first for a deep, smoky flavor.
Storage
Store in the refrigerator for up to 4 days.
Freezing
Freezes beautifully for up to 3 months.
Meal Prep
Tastes even better when reheated the next day. Reheat on the stovetop over low heat.
Nutrition Facts
Per serving (3 servings total)
