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
