Healthy Tomato Soup
Warm your soul with a bowl of Healthy Tomato Soup, a delightfully creamy yet dairy-free recipe that's as nourishing as it is delicious. Packed with the robust flavors of fresh plum tomatoes, aromatic garlic, and a medley of vegetables like carrot and celery, this soup is seasoned to perfection with dried basil and oregano. Simmered in low-sodium vegetable broth and blended to silky smoothness, it gets an extra touch of creaminess from unsweetened almond milk, making it a wholesome vegan option that's perfect for any season. With just 10 minutes of prep and 30 minutes of cooking, this easy tomato soup is ideal for busy weeknights or as a comforting lunch. Garnish with fresh basil leaves for a burst of herbal freshness and enjoy a healthy, heartwarming meal that's full of flavor without compromising on nutrition.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 5 large plum tomatoes, fresh and chopped
- 3 cups low-sodium vegetable broth
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup unsweetened almond milk (or any plant-based milk)
- 5 fresh basil leaves (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the chopped tomatoes, diced carrot, diced celery, and the vegetable broth.
Add the dried basil, oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, or until the vegetables are tender.
Use an immersion blender to carefully puree the soup until smooth, or transfer it to a blender and blend in batches. Be cautious with hot liquids.
Return the pureed soup to the pot (if using a blender) and stir in the almond milk for a creamier consistency.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh basil leaves, if desired.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1835 mg | 80% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 31.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 462 mg | 36% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3154 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
