healthy tomato soup recipe
The Best healthy tomato soup recipe
The health benefits make it even more appealing. It’s packed with vitamins from the tomatoes, and the simple ingredients mean it’s low in calories but still filling. I’ve even found ways to boost it with a little olive oil, garlic, and herbs to keep it fresh and flavorful without overcomplicating it. It’s the kind of recipe that’s perfect for meal prep—make a big pot on Sunday and have it ready for lunch or dinner all week. And honestly, it’s the kind of dish that feels special when you serve it, whether it’s for a quick weeknight dinner or a cozy gathering with friends.
Simple Creamy Tomato Soup
A velvety tomato soup with fresh basil and a touch of cream for a comforting, healthy meal. Perfect for chilly evenings or as a light dinner.
🥘Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 cup heavy cream or coconut milk (for dairy-free)
- Salt and black pepper to taste
- Fresh basil leaves, chopped (for garnish)
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 5 minutes. -
2
Add minced garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, and red pepper flakes. Bring to a boil. -
3
Reduce heat to low, cover, and simmer for 15 minutes. Stir occasionally to prevent sticking. -
4
Remove from heat and let the soup cool slightly. Use a fine-mesh strainer to remove any seeds or skins if desired. -
5
Stir in heavy cream or coconut milk. Season with salt and black pepper to taste. Simmer for another 5 minutes until smooth. -
6
Garnish with chopped fresh basil before serving.
🔧Equipment
- Large pot
- Wooden spoon
- Whisk
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Creamy Tomato Soup Works
❓ Frequently Asked Questions About Creamy Tomato Soup
1. What makes this tomato soup healthier than traditional versions?
This version replaces heavy cream with coconut milk and skips butter, reducing saturated fat while keeping the soup rich and creamy. Fresh tomatoes provide natural sweetness and lycopene, a powerful antioxidant. You can also boost nutrition by adding a handful of spinach or kale for extra vitamins and fiber.
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2. Can I use canned tomatoes instead of fresh?
Yes, but opt for low-sodium canned tomatoes to avoid excess salt. Drain and rinse them first to remove any added preservatives. If using crushed tomatoes, simmer longer to break them down before blending.
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3. What if I don’t have coconut milk or don’t like its taste?
Skip the coconut milk entirely and use a mix of ½ cup heavy cream and ½ cup half-and-half for a similar creamy texture. For a dairy-free alternative, blend in ½ cup unsweetened almond milk with 2 tbsp nutritional yeast for a cheesy flavor.
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4. How do I adjust the spice level if I’m sensitive to heat?
Reduce the amount of red pepper flakes by half or omit them entirely. If you prefer mild heat, swap the flakes for a pinch of smoked paprika or a dash of cayenne. Always taste as you go—add more slowly if needed.
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5. Can I make this soup ahead of time and reheat it?
Yes, the soup tastes even better the next day. Store it in an airtight container for up to 4 days in the fridge. Reheat gently over low heat, stirring occasionally, until it reaches 165°F (74°C). Avoid boiling to preserve the soup’s creaminess.
