Healthy Fire-Roasted Tomato Soup
User Reviews
5
Healthy Fire-Roasted Tomato Soup
Description
The Healthy Fire-Roasted Tomato Soup starts with sauteed vidalia onions and chopped carrots cooked in olive oil until tender. Garlic and tomato paste are added and lightly toasted to develop flavor. Fire-roasted diced or crushed tomatoes are combined with vegetable or chicken broth and simmered to meld the ingredients and soften the vegetables. The soup is seasoned with salt, pepper, and fresh or dried basil, then pureed until smooth for a creamy consistency without dairy. Adjusting the broth quantity allows control over thickness.
This soup has a smoky, savory taste from the fire-roasted tomatoes complemented by the natural sweetness of sauteed carrots and onions. The hand immersion blender or food processor creates a velvety finish while maintaining a fresh herbaceous note from basil. It pairs nicely with grilled cheese sandwiches or quesadillas for a humble meal.
For extra creaminess or richness, incorporate grated parmesan or a swirl of cream or cream cheese according to preference. Garnishing with additional fresh basil adds color and an aromatic lift. The recipe is versatile for dietary requirements depending on broth choice and optional dairy additions.
This soup stores well in the refrigerator and reheats gently on the stove. The flavor improves when allowed to rest, making it suitable for making ahead. The recipe provides an estimate of nutrition using online calculators, but adjustments to ingredients will affect totals.
Ingredients
- 1 vidalia onion diced
- 2-3 carrot chopped, large
- 2 cloves garlic minced
- 2 TBSP extra virgin olive oil
- 28 oz tomato fire-roasted, diced or crushed
- 1-2 cups vegetable broth or chicken broth if t-rex, low-sodium
- 1-2 tsp sugar (optional; skip if low-carb/whole30)
- 1 TBSP tomato paste
- ¼ cup basil or 1/2 tsp dried basil (plus extra to garnish, chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Saute onions and carrots in 2 TBSP olive oil until tender. Add garlic and cook for 30 seconds or until fragrant.
- Season with salt and pepper.
- Add tomato paste and cook until toasted, approx. 1 minute.
- Next, add tomatoes and broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. For a thicker soup, try it with just 1 cup of broth. Want a thinner tomato soup? Add 2 cups plus any extra to taste.
- Taste for seasoning and add more salt, pepper, and the sugar, if needed.
- Add basil, and puree using a hand held immersion blender or food processor until smooth.
- Serve with a sprinkle of fresh basil on top.
Notes
- Adding grated parmesan or cream can enrich the soup's flavor and texture.
- The soup pairs well with grilled cheese sandwiches or cheesy quesadillas for a complete meal.
- Adjust broth volume to reach preferred soup thickness, using between 1 to 2 cups.
- Store leftovers in the refrigerator and reheat gently to preserve flavors.
- Fresh basil garnishes add color and enhance the herbal aroma before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 556mg | 23% |
| Potassium | 818mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 5710IU | 114% |
| Vitamin C | 25.4mg | 28% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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