Description
This Classic Tomato Soup recipe is a lightened-up version of the beloved comfort food, combining fresh aromatics, herbs, and a hint of sweetness to create a smooth, flavorful, and comforting soup that’s perfect for any season. Using olive oil and almond milk keeps it light without sacrificing richness, making it a nourishing option for a quick and easy meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Main Ingredients
- 1 (28-ounce) can of whole peeled tomatoes
- 2 cups vegetable broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
Finishing Touches
- 1/3 cup unsweetened almond milk (or other light milk)
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
- Add Garlic and Spice: Stir in minced garlic and red pepper flakes, if using, and cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Tomatoes and Broth: Pour in the canned whole peeled tomatoes, breaking them up slightly with a spoon. Add the vegetable broth, dried basil, dried oregano, sugar if desired, and season with salt and pepper. Stir to combine.
- Simmer the Soup: Let the mixture simmer uncovered for 20 minutes, stirring occasionally to let the flavors meld and the soup reduce slightly.
- Blend the Soup: Remove the pot from heat and allow to cool slightly. Using an immersion blender or a countertop blender in batches, blend the soup until smooth and creamy.
- Finish and Serve: Return the blended soup to the pot. Stir in the almond milk, heat gently over low heat, and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves if desired.
Notes
- For a creamier texture, substitute almond milk with light cream or coconut milk.
- Adjust the red pepper flakes according to your preferred level of heat or omit for a milder soup.
- Using fresh tomatoes in season is a great alternative to canned.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well; freeze in portions for up to 3 months.
