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4.6 from 42 votes

Easy 30-Minute Tomato Basil Soup

Hearty yet HEALTHY tomato basil soup. The perfect soup to warm you up and keep you satisfied! Great for easy lunches and busy weeknights!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 cups
Calories: 185 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 to 4 tablespoons olive oil
  • 2 large carrots peeled and diced very small
  • 1 large sweet Vidalia onion diced small
  • 3 to 5 cloves garlic finely minced or pressed
  • 1 teaspoon dried oregano
  • two 28-ounce cans San Marzano tomatoes whole, peeled, do not drain; mine were not salted
  • 1 ½ to 2 cups water or low-sodium vegetable broth
  • about 3/4 cup fresh basil leaves packed (about 2 big handfuls), plus more for garnishing
  • 1 teaspoon kosher salt plus more to taste at the end
  • 1 teaspoon freshly ground black pepper or to taste
  • 2 bay leaves
  • 1 to 2 teaspoons granulated sugar optional and to taste
  • pinch cayenne pepper optional and to taste
  • ½ to 1 cup Silk Light Original Almondmilk regular Silk Almondmilk or Unsweetened Cashewmilk may be substituted
  • croutons optional for garnishing

Instructions

    Cup of Yum
  1. 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.
  2. Add the garlic, oregano, and cook for about 1 minute, or until fragrant; stir frequently.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the smooth mixtures back into stockpot, add the bay leaves, and simmer over medium-high heat for about 5 minutes; stir intermittently.
  7. 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).
  8. Add the Almondmilk as desired (I added about 2/3 cup; add to taste based on desired soup consistency) and stir to combine.
  9. 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

Serving 1 Calories 185kcal (9%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 9g Sodium 437mg (18%) Fiber 5g (20%) Sugar 13g (26%)

Nutrition Facts

Serving: 12cups

Amount Per Serving

Calories 185

% 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.