4.8 from 12 votes
Fire-Roasted Tomato Basil Soup
A creamy, super delicious tomato basil soup with no cream! A scoop of Greek yogurt and lots of healthy pureed veggies are the "creamy" secrets!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 10 1 cup servings
Calories: 76 kcal
Course:
Side Dish , Main Course , Soup
Cuisine:
American
Ingredients
For the soup:
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 large onion roughly chopped
- 2 tablespoons pesto
- 1 tablespoon Italian seasoning
- 4 cups low sodium chicken broth
- 2 ounce cans fire-roasted canned tomatoes
- 8 ounces baby carrots or four average size carrots, peeled and roughly chopped
- 1 large potato 10-12 ounces
- ¼ cup fresh basil leaves packed
- 1 teaspoon brown sugar
- ½ teaspoon baking soda
- 1-1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
To finish:
- ½ cup Greek yogurt I use Fage whole milk yogurt
- 1 tablespoon pesto
- additional fresh basil leaves for garnish, if desired
- shaved Parmesan cheese for garnish, if desired
- pine nuts for garnish, if desired
Instructions
- In a large soup pot or Dutch oven, combine the butter and the oil over medium-low heat. When the butter is melted and bubbly add the onion, pesto and Italian seasoning. Cook 4-5 minutes until the onion is soft and the mixture is very fragrant.
- Add the chicken stock, tomatoes, carrots, potato, basil, brown sugar, baking soda, 1 teaspoon kosher salt and pepper. Bring to a boil then cover and reduce to a steady simmer. Cook for 20-25 minutes or until the carrots are very tender.
- Add the Greek yogurt and the additional tablespoon of pesto. Using an immersion blender or a regular blender, puree the soup until nice and smooth. If using a regular blender wait for the soup to cool a bit. Then blend with the middle cap of the blender top off and several layers of paper towel or a clean kitchen towel over the opening to prevent splash back. You can also use a small funnel over the opening. The idea is to let some of the steam escape so there’s not an explosion from steam build-up in the blender.
- Taste and add more seasoning, if needed. Serve with, freshly ground black pepper, shaved Parmesan cheese, toasted pine nuts and fresh basil leaves for garnish, if desired.
Cup of Yum
Notes
- See Café Tips above in the post for more detailed instructions, tips and suggestions.
- Nutritional information does not include garnishes.
Nutrition Information
Calories
76kcal
(4%)
Carbohydrates
6g
(2%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
4mg
(1%)
Sodium
506mg
(21%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
3293IU
(66%)
Vitamin C
2mg
(2%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 101 cup servings
Amount Per Serving
Calories 76
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 506mg | 21% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3293IU | 66% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.