Light Tomato and Wine Soup
Elevate your soup game with this Light Tomato and Wine Soup, a simple yet sophisticated recipe perfect for cozy weeknight dinners or elegant gatherings. With the comforting richness of crushed tomatoes, the subtle complexity of dry white wine, and the aromatic elegance of fresh basil, this velvety soup is both wholesome and indulgent. Ready in just 40 minutes, it features a harmonious blend of savory onions, garlic, and a hint of sweetness to balance the flavors. Optional additions like a swirl of heavy cream or a sprinkle of Parmesan cheese add a decadent touch, making it versatile for every palate. Serve this vibrant soup with crusty bread or a crisp side salad for a complete, satisfying meal. Ideal for lovers of tomato-based soups and quick dinner recipes, this Light Tomato and Wine Soup is sure to become a household favorite.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 28 ounces (canned) crushed tomatoes
- 3 cups vegetable broth
- 0.5 cup dry white wine
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup (chopped) fresh basil leaves
- 0.25 cup heavy cream (optional)
- 0.25 cup grated Parmesan (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until translucent, stirring occasionally.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the crushed tomatoes, vegetable broth, and white wine to the pot. Stir to combine.
Season the soup with sugar, salt, and ground black pepper. Mix well.
Bring the mixture to a gentle simmer, reduce the heat to low, and cook for 20 minutes to allow the flavors to meld.
If you prefer a smoother soup, use an immersion blender or transfer the soup in batches to a blender and blend until smooth. Return to the pot if needed.
Stir in the chopped basil leaves and cook for an additional 2-3 minutes.
For a creamier soup, stir in the optional heavy cream during the last few minutes of cooking.
Ladle the soup into bowls and top each serving with grated Parmesan if desired.
Serve warm with crusty bread or a light salad on the side.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 13.1 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 972 mg | 21% | |
*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.
