If you’ve ever craved a comforting bowl of soup that feels like a warm hug yet won’t weigh you down, this Classic Tomato Soup (Lightened Up!) Recipe is the answer. Bright, tangy tomatoes meld with fragrant herbs and just the right touch of creaminess from almond milk, creating a soup that’s both rich in flavor and refreshingly light. Whether you’re warming up on a chilly day or looking for a wholesome meal with minimal fuss, this recipe brings out the best in simple ingredients with a nourishing twist.
Ingredients You’ll Need
The magic behind this Classic Tomato Soup (Lightened Up!) Recipe lies in its straightforward, staple ingredients. Each one plays a crucial role in building layers of flavor, balancing acidity with sweetness, and achieving that silky, luscious texture we all love.
- 1 tablespoon olive oil: Adds depth and helps soften the onions without overpowering the soup.
- 1 medium onion, diced: Brings natural sweetness and body as it sautés into golden perfection.
- 2 cloves garlic, minced: Infuses a warm, aromatic punch to elevate the entire dish.
- 1/4 teaspoon red pepper flakes (optional): Offers a subtle kick for those who enjoy a touch of heat.
- 1 (28-ounce) can of whole peeled tomatoes: The star ingredient delivering rich tomato flavor and vibrant color.
- 2 cups vegetable broth: Builds the soup’s base, enhancing flavors while keeping it light.
- 1/2 teaspoon dried basil: Adds a sweet, slightly peppery herbaceous note.
- 1/2 teaspoon dried oregano: Brings earthiness that pairs beautifully with the basil and tomatoes.
- 1 teaspoon sugar (optional): Helps balance acidity without making the soup overly sweet.
- Salt and pepper to taste: Essential seasonings to brighten and unify all the flavors.
- 1/3 cup unsweetened almond milk (or other light milk): Provides creaminess without heaviness or dairy, perfect for a lightened-up feel.
- Fresh basil leaves for garnish (optional): A fresh, colorful touch that enhances aroma and presentation.
How to Make Classic Tomato Soup (Lightened Up!) Recipe
Step 1: Sauté the Aromatics
Begin by heating your olive oil in a large pot over medium heat. Toss in the diced onion and let it cook gently for 4 to 5 minutes until it becomes soft and translucent, laying a flavorful foundation. This step unlocks the onion’s natural sweetness, which balances the tanginess of the tomatoes later.
Step 2: Add Garlic and a Hint of Heat
Stir in the minced garlic along with the red pepper flakes if you’re using them. Cook for just about a minute until the garlic releases its irresistible fragrance. This brief moment intensifies the soup’s aroma without allowing the garlic to brown and become bitter, striking the perfect balance.
Step 3: Combine Tomatoes and Broth with Herbs
Pour in the canned whole peeled tomatoes and break them up a bit with your spoon to let their juices flow freely. Add the vegetable broth, dried basil, dried oregano, sugar if you like, plus salt and pepper. This blend creates a fresh, herbaceous base that tastes as vibrant as it looks.
Step 4: Simmer for Flavor Development
Let the soup simmer uncovered for about 20 minutes, stirring occasionally. This gentle simmer reduces some liquid, intensifies the tomato flavor, and allows the herbs and aromatics to meld beautifully. It’s where the soup transforms from good to absolutely crave-worthy.
Step 5: Blend Until Silky Smooth
Remove the pot from heat and allow it to cool for a few minutes, making it easier and safer to handle. Use an immersion blender or carefully transfer to a countertop blender to puree the soup until it’s wonderfully smooth and velvety. This step is key to that luscious texture everyone expects from a classic tomato soup.
Step 6: Finish with Almond Milk and Reheat
Return the blended soup to the pot and stir in the unsweetened almond milk to impart a creamy richness that doesn’t tip into heaviness. Warm the soup gently, taste, and adjust seasoning as necessary. Now your Classic Tomato Soup (Lightened Up!) Recipe is ready to serve steaming hot!
How to Serve Classic Tomato Soup (Lightened Up!) Recipe
Garnishes
Simple garnishes can elevate your soup to a restaurant-quality experience. Fresh basil leaves add a pop of green and refreshing herbal scent. For a touch of indulgence, a drizzle of extra virgin olive oil or a sprinkle of cracked black pepper can add subtle flair and flavor contrast.
Side Dishes
Pairing this soup with the right side makes for a truly satisfying meal. Classic grilled cheese sandwiches with melty cheddar or mozzarella are a beloved companion, creating a nostalgic combo. Alternatively, crisp green salads or a slice of crusty whole-grain bread keep things light and wholesome.
Creative Ways to Present
Serve your soup in colorful bowls or rustic mugs to enhance the cozy feeling. For a fun twist, top with a swirl of pesto or a dollop of non-dairy yogurt to add visual interest and new flavor dimensions. Presentation matters when sharing this cozy delight with friends and family.
Make Ahead and Storage
Storing Leftovers
This Classic Tomato Soup (Lightened Up!) Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness and flavor. When chilled, the soup’s flavors actually deepen, making leftovers quite a treat.
Freezing
For longer storage, freeze individual portions in freezer-safe containers or bags. The soup freezes well and can last up to 3 months. Thaw overnight in the refrigerator before reheating to ensure an even texture and taste.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent scorching and to bring it back to piping hot. Avoid boiling once the almond milk is added to keep the texture smooth and creamy. A splash more almond milk or broth can loosen consistency if it thickens in storage.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh ripe tomatoes can add a brighter flavor, just be sure to peel and cook them down to avoid a chunky texture. You may need to adjust cooking time slightly to allow the fresh tomatoes to soften fully.
Is this soup suitable for vegans and those with dairy intolerance?
Yes! Using vegetable broth and unsweetened almond milk keeps this soup both vegan and dairy-free without sacrificing any creaminess or depth of flavor.
Can I make this soup spicier?
Definitely. The red pepper flakes give a mild heat, but you can increase the amount or add other spices like smoked paprika or cayenne pepper for a more robust kick.
How thick should the soup be?
Classic Tomato Soup (Lightened Up!) Recipe usually has a medium consistency—not too thick or too watery—making it perfect for sipping or pairing with bread. You can easily thin it with extra broth or almond milk if needed.
What can I do if the soup tastes too acidic?
A small pinch of sugar helps balance acidity nicely if you find the tomatoes a bit sharp. Alternatively, a splash more almond milk can mellow the flavor while adding creaminess.
Final Thoughts
This Classic Tomato Soup (Lightened Up!) Recipe is one of those timeless dishes that never fails to comfort and satisfy. It’s fresh, flavorful, and wonderfully nourishing without feeling heavy, making it a perfect choice for any season. I can’t wait for you to give it a try and discover how simple ingredients come together in such a delightful way. Your cozy kitchen awaits!
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Classic Tomato Soup (Lightened Up!) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Classic Tomato Soup recipe is a lightened-up version of the traditional comfort food favorite, featuring fresh aromatics, whole peeled tomatoes, and a splash of unsweetened almond milk for creaminess without the fat. It’s easy to prepare in about 35 minutes and yields a flavorful, warming soup perfect for any season.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
Pantry Items
- 1 tablespoon olive oil
- 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
Dairy Alternatives
- 1/3 cup unsweetened almond milk (or other light milk)
Garnish
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté onions: 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 spices: Stir in the minced garlic and red pepper flakes if using. Cook for about 1 minute until fragrant, careful not to burn the garlic.
- Add tomatoes and broth: Pour in the can of whole peeled tomatoes, breaking up the tomatoes slightly with your spoon. Add the vegetable broth along with dried basil, dried oregano, sugar if desired, salt, and pepper. Stir to combine.
- Simmer soup: Let the soup simmer uncovered for 20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Blend soup: Remove the pot from heat and let the soup cool slightly. Use an immersion blender or transfer to a countertop blender in batches to blend the soup until smooth and creamy.
- Finish soup: Return the blended soup to the pot, stir in the unsweetened almond milk, and warm gently over low heat. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle soup into bowls and garnish with fresh basil leaves if desired. Serve hot and enjoy.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne pepper.
- If you prefer a creamier texture, use light cream or regular milk instead of almond milk.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- To make this recipe vegan, ensure the vegetable broth is free of animal products.
