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
Scale
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.
