Heart-Healthy Tomato Broth
Warm, comforting, and brimming with fresh flavors, this Heart-Healthy Tomato Broth is a nourishing delight that's perfect for any occasion. Packed with vibrant, antioxidant-rich ingredients like ripe tomatoes, fresh basil, and parsley, this recipe delivers a robust taste while supporting your health. Crafted with a base of low-sodium vegetable broth and a medley of aromatic vegetables — onions, garlic, celery, and carrots — it’s infused with a hint of spice from optional crushed red pepper flakes and balanced with a splash of tangy lemon juice for brightness. In just 45 minutes, you’ll have a versatile, dairy-free, vegan-friendly soup that’s ideal as a standalone dish or a light starter. Whether served chunky or strained for a silky smooth finish, this heart-healthy soup is a cozy choice for clean eating.
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Recipe Information
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 celery stalks, finely diced
- 1 medium carrot, finely diced
- 6 medium ripe tomatoes, chopped
- 4 cups low-sodium vegetable broth
- 1 bay leaf
- 5 fresh basil leaves, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 0.25 teaspoons black pepper, freshly ground
- 0.25 teaspoons crushed red pepper flakes (optional, for heat)
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook, stirring frequently, for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced celery, and carrot, and cook for another 4-5 minutes, letting the vegetables soften slightly.
Add the chopped tomatoes to the pot and cook for 5 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
Pour in the low-sodium vegetable broth and stir to combine.
Add the bay leaf and bring the mixture to a simmer over medium heat.
Lower the heat to medium-low and let the broth simmer uncovered for 20 minutes to allow the flavors to meld together.
Remove the bay leaf and stir in the chopped basil, parsley, black pepper, and red pepper flakes (if using).
Simmer for an additional 2 minutes before turning off the heat.
Finish the broth with a tablespoon of fresh lemon juice for brightness.
Serve warm as is, or strain the broth through a fine-mesh sieve for a smoother consistency, depending on your preference.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 34.6 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3601 mg | 77% | |
*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.
