Mediterranean Diet Homemade Tomato Soup
Savor the comforting flavors of the Mediterranean with this wholesome, homemade tomato soup! Bursting with the natural goodness of vibrant tomatoes, olive oil, and aromatic herbs like oregano and basil, this recipe is a healthy, heartwarming choice for lunch or dinner. Perfectly seasoned and blended into a velvety texture, this Mediterranean Diet-inspired soup also features a nutrient-packed base of carrots, celery, and onions, making it as nourishing as it is delicious. Ready in under 45 minutes, this easy and satisfying dish is ideal for busy weeknights or meal prep. Serve it hot with a garnish of fresh basil and a drizzle of olive oil for a flavorful, refined twist. Whether you're following a Mediterranean lifestyle or simply craving classic comfort food, this homemade tomato soup is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 28 ounces canned whole tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil leaves
Instructions
Begin by preparing the vegetables. Chop the onion into small, even pieces. Mince the garlic cloves. Peel and slice the carrots, and chop the celery stalks.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
Add the minced garlic, carrots, and celery to the pot. Sauté for another 5 minutes, stirring occasionally until the vegetables begin to soften.
Add the canned whole tomatoes with their juice to the pot, breaking them up with a spoon. Stir in the vegetable broth.
Season the soup with dried oregano, dried basil, bay leaf, salt, and black pepper.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover the pot and let it cook for about 20 minutes until the vegetables are fully tender.
Remove the bay leaf and use an immersion blender to puree the soup until it is smooth. Alternatively, you can carefully transfer the soup in batches to a traditional blender.
Taste the soup and adjust seasoning if needed. Garnish with fresh basil leaves before serving.
Serve the tomato soup hot, with a drizzle of olive oil or a sprinkle of freshly cracked black pepper if desired.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4052 mg | 176% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 46.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3665 mg | 78% | |
*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.
