Ww Tomato Soup
Savor the comforting simplicity of Ww Tomato Soup, a wholesome and satisfying recipe perfect for any time of the year. Crafted with pantry staples like sweet, tender canned tomatoes and aromatics like yellow onion and garlic, this soup is elevated with the fragrant flavors of dried oregano and basil. Low-sodium vegetable broth creates a light yet flavorful base, while the optional splash of unsweetened almond milk adds a velvety creaminess. Ready in just 35 minutes, this easy-to-make tomato soup is pureed to silky perfection, making it as smooth as it is delicious. Garnished with fresh basil leaves for a burst of freshness, it's the ultimate healthy comfort food that pairs beautifully with crusty bread or as a starter for your favorite meal. Perfect for busy weeknights, this low-fat, gluten-free soup is a must-try for anyone looking to enjoy a classic dish with a healthy twist.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 28 ounces canned whole peeled tomatoes
- 2 cups low-sodium vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 cup unsweetened almond milk (optional, for creaminess)
- 4 leaves fresh basil leaves (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the canned tomatoes (with their juices), vegetable broth, oregano, basil, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, stirring occasionally.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender. Be sure to allow steam to escape by removing the blender lid's center cap and covering the hole with a kitchen towel.
If a creamier texture is desired, stir in the almond milk and heat the soup gently for another 2-3 minutes without letting it boil.
Taste the soup and adjust seasonings as needed.
Ladle into bowls, garnish with fresh basil leaves, and serve warm.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 39.7 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 444 mg | 34% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2028 mg | 43% | |
*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.
