Classic Tomato Soup (Lightened Up!) is a creamy and flavorful tomato soup with a healthier twist, perfect for cozy evenings or a light lunch. This recipe balances the comforting richness of traditional tomato soup with a lightened-up approach, making it both satisfying and wholesome.
Why You’ll Love This Recipe
It’s a healthier take on classic tomato soup without sacrificing flavor.
Quick and easy to make, perfect for weeknight dinners.
Uses pantry staples, so it’s budget-friendly and accessible.
The smooth, creamy texture is delightful without being overly heavy.
Customizable with various garnishes and add-ins like croutons or fresh basil.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
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, to balance acidity)
Salt and pepper to taste
1/3 cup unsweetened almond milk (or other light milk)
Fresh basil leaves for garnish (optional)
Directions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and red pepper flakes (if using) and cook for about a minute until fragrant.
Add the whole peeled tomatoes, breaking them up slightly with a spoon. Pour in the vegetable broth and stir in the dried basil, dried oregano, sugar (if using), salt, and pepper.
Bring the mixture to a simmer and let it cook uncovered for 20 minutes, stirring occasionally.
Remove the pot from heat and let the soup cool slightly. Use an immersion blender or carefully transfer the soup to a blender to puree until smooth.
Return the soup to the pot and stir in the almond milk. Heat gently until warmed through, adjusting seasoning as needed.
Serve hot, garnished with fresh basil leaves if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Variations
Creamier Version: Use light cream or half-and-half instead of almond milk for a richer flavor.
Spicy Kick: Add more red pepper flakes or a dash of cayenne pepper for a spicier soup.
Herbal Twist: Fresh herbs like thyme or parsley can be added during cooking for additional depth.
Cheesy Addition: Stir in some grated Parmesan or top with crumbled feta before serving.
Roasted Flavor: Use fire-roasted canned tomatoes for a smoky, robust flavor.
Storage/Reheating
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the soup (without the almond milk) in a freezer-safe container for up to 3 months. Add the almond milk after reheating.
Reheating: Warm the soup on the stovetop over medium heat or in the microwave in 1-minute increments, stirring between intervals.
Related Recipes:
FAQs
How can I make this soup vegan?
This recipe is already vegan if you use almond milk or another plant-based milk. Just ensure your vegetable broth is vegan-certified.
Can I use fresh tomatoes instead of canned?
Yes, you can use about 2 pounds of fresh tomatoes. Blanch and peel them first for a smoother texture.
What can I serve with this soup?
I like pairing it with crusty bread, grilled cheese, or a light salad for a complete meal.
Can I make this soup ahead of time?
Absolutely! This soup reheats beautifully, making it great for meal prep or make-ahead dinners.
Why is sugar optional in this recipe?
The sugar helps balance the natural acidity of the tomatoes. If your tomatoes are naturally sweet, you might not need it.
Conclusion
This lightened-up classic tomato soup delivers all the comfort of a traditional recipe while being wholesome and easy to prepare. With simple ingredients and a short cooking time, it’s an ideal choice for any day of the week. Whether served as a main course or paired with your favorite sides, this soup is sure to become a staple in your kitchen.
📖 Recipe:
Print
Classic Tomato Soup (Lightened Up!)
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A creamy and flavorful lightened-up classic tomato soup that’s wholesome, quick to make, and uses pantry staples. Perfect for cozy dinners or light lunches, this recipe is vegan-friendly and customizable with delicious garnishes.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
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
1/3 cup unsweetened almond milk (or other light milk)
Fresh basil leaves for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for 4-5 minutes until softened.
- Stir in garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute.
- Add canned tomatoes, breaking them up slightly, and pour in vegetable broth. Stir in basil, oregano, sugar (if using), salt, and pepper.
- Simmer uncovered for 20 minutes, stirring occasionally.
- Remove from heat, let cool slightly, and blend until smooth using an immersion or countertop blender.
- Return soup to pot and stir in almond milk. Heat gently, adjust seasoning, and serve hot, garnished with fresh basil if desired.
Notes
Use fresh tomatoes (about 2 pounds) for a fresh-tasting alternative. Blanch and peel them for a smoother texture.
For a creamier version, replace almond milk with light cream or half-and-half.
Add spice with cayenne pepper or extra red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 135 kcal
