Easy 30-Minute Tomato Basil Soup
User Reviews
4.6
42 reviews
Excellent
Easy 30-Minute Tomato Basil Soup
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Hearty yet HEALTHY tomato basil soup. The perfect soup to warm you up and keep you satisfied! Great for easy lunches and busy weeknights!
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Ingredients
- 3 to 4 tablespoons olive oil
- 2 carrot peeled and diced very small, large
- 1 onion diced small, large sweet Vidalia
- 3 to 5 cloves garlic finely minced or pressed
- 1 teaspoon oregano dried
- San Marzano Tomatoes whole, peeled, do not drain; mine were not salted, two 28-ounce cans
- 1 ½ to 2 cups water or low-sodium vegetable broth
- basil packed (about 2 big handfuls), plus more for garnishing, fresh, about 3/4 cup, leaves only
- 1 teaspoon kosher salt plus more to taste at the end
- 1 teaspoon black pepper or to taste, freshly ground
- 2 bay leaf
- 1 to 2 teaspoons granulated sugar optional and to taste
- pinch cayenne pepper optional and to taste
- ½ to 1 cup almond milk regular Silk Almondmilk or Unsweetened Cashewmilk may be substituted, Silk Light Original brand
- croutons optional for garnishing
Instructions
- To a large Dutch oven or stockpot, add the oil, carrots, onions, and cook over medium-high heat for about 7 minutes, or until vegetables have softened and are lightly caramelized; stir intermittently.
- Add the garlic, oregano, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the tomatoes, water or broth (for a thicker soup use 1 1/2 cups), basil, salt, pepper, stir to combine, bring to a boil (should only take a minute or two), and then shut off the heat.
- Transfer about half the mixture to the canister of a high-speed blender, cover, and blend on high power until smooth. Caution: Stop every 10 to 15 seconds to let the steam out. If you don’t know if your blender is capable of blending hot liquids, I recommend waiting until the mixture has cooled down a bit. If you have a Vita-Mix, it fits perfectly in 2 batches. Or, use an immersion blender.
- Pour the smooth mixture that’s in the blender into a large bowl and repeat with the remaining chunky mixture that’s in the stockpot.
- Transfer the smooth mixtures back into stockpot, add the bay leaves, and simmer over medium-high heat for about 5 minutes; stir intermittently.
- Taste the soup and optionally add granulated sugar (helps balance the acid of the tomatoes), cayenne pepper (does not make the soup spicy but gives it flavor), and more salt or pepper (I added 2 additional teaspoons salt and 1/2 teaspoon additional pepper).
- Add the Almondmilk as desired (I added about 2/3 cup; add to taste based on desired soup consistency) and stir to combine.
- Recheck seasoning balance, remove bay leaves, ladle soup into bowls, optionally garnish with croutons and/or basil, and serve immediately.
Notes
- Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1
Calories
185kcal
(9%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
9g
(53%)
Sodium
437mg
(18%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 185kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Sodium | 437mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
42 reviews
Excellent
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