If you’ve ever longed for a comforting bowl of tomato soup without the heaviness, you’re in for a real treat with this Classic Lightened-Up Tomato Soup Recipe. It captures all the rich flavors and cozy warmth of traditional tomato soup while keeping things fresh, vibrant, and easy on the waistline. Perfect for any day you need a little extra comfort, it’s a delicious way to enjoy wholesome ingredients that nourish both body and soul.
Ingredients You’ll Need
Creating this Classic Lightened-Up Tomato Soup Recipe is wonderfully simple because it relies on a handful of staple ingredients. Each one plays a crucial role, whether it’s building depth of flavor, enhancing the color, or adding subtle creaminess without extra calories.
- 1 tablespoon olive oil: A drizzle for sautéing onions and garlic, bringing a gentle fruitiness that forms the soup’s base.
- 1 medium onion, diced: Adds sweetness and body when softened, creating that perfect aromatic foundation.
- 2 cloves garlic, minced: Provides a subtle punch of savoriness that wakes up the flavors beautifully.
- 1/4 teaspoon red pepper flakes (optional): Adds a hint of warmth and gentle heat—totally optional but highly recommended for a little kick.
- 1 (28-ounce) can of whole peeled tomatoes: The heart of the soup, offering rich, tangy tomato flavor and a smooth texture once blended.
- 2 cups vegetable broth: Keeps the soup light while enhancing the tomato’s natural zestiness with a subtle savory depth.
- 1/2 teaspoon dried basil: Infuses an herby note that complements tomato perfectly.
- 1/2 teaspoon dried oregano: Adds earthiness and layers the flavor profile.
- 1 teaspoon sugar (optional): Balances acidity and brightens the tomato taste without overpowering.
- Salt and pepper to taste: Essential seasoning to bring out all the flavors harmoniously.
- 1/3 cup unsweetened almond milk (or other light milk): Gives the soup a velvety, creamy finish without heaviness.
- Fresh basil leaves for garnish (optional): A lovely visual touch along with fresh herbal aroma for serving.
How to Make Classic Lightened-Up Tomato Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and let it cook for about 4-5 minutes until softened and translucent. This step is crucial because it develops a sweet and savory smell that sets the tone for the whole soup.
Step 2: Add Garlic and Red Pepper Flakes
Next, stir in the minced garlic and red pepper flakes if you’re using them. Cook everything together for about 1 minute until fragrant, carefully watching so the garlic doesn’t burn. This adds an exciting layer of warmth and richness before the tomatoes go in.
Step 3: Incorporate Tomatoes and Broth
Pour the canned whole peeled tomatoes into the pot, breaking them up gently with your spoon to start releasing their juices. Then, add the vegetable broth, dried basil, oregano, sugar (if you like a touch of sweetness), and season with salt and pepper. Give everything a good stir to combine the flavors fully.
Step 4: Simmer and Blend
Let the soup simmer uncovered for 20 minutes so the flavors meld together beautifully. Stir occasionally to prevent sticking. After simmering, remove from heat and allow the soup to cool slightly, then blend it until smooth using an immersion blender or a countertop blender. This step transforms the soup into a silky and luscious texture.
Step 5: Finish with Almond Milk
Return the blended soup to the pot and stir in the unsweetened almond milk. Warm it gently over low heat, adjusting the seasoning if needed. This final touch makes the soup creamy without adding extra heaviness, true to the Classic Lightened-Up Tomato Soup Recipe’s spirit.
How to Serve Classic Lightened-Up Tomato Soup Recipe
Garnishes
Fresh basil leaves sprinkled on top add not only a delightful pop of green color but also an aromatic freshness that perfectly contrasts the smooth tomato base. If you want to get fancy, a swirl of almond milk or a drizzle of high-quality olive oil can elevate your presentation and taste even more.
Side Dishes
This soup pairs wonderfully with crusty bread for dipping, a crunchy side salad for brightness, or even a light grilled cheese sandwich if you want something a bit heartier. Each option complements the soup’s comforting qualities without overshadowing its lightness.
Creative Ways to Present
For a fun twist, serve the soup in small cups or mini bowls as an appetizer at a dinner party. You can also add roasted chickpeas or croutons on top for texture. The Classic Lightened-Up Tomato Soup Recipe lends itself well to creative garnishing and presentation that impresses while staying simple.
Make Ahead and Storage
Storing Leftovers
Leftover soup holds up beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and flavor. Before serving again, just warm it gently on the stove to avoid scorching or drying out the lovely creamy consistency.
Freezing
If you want to keep this soup longer, freezing is an excellent option. Cool the soup completely, then transfer it to freezer-safe containers or bags. It will keep well for up to 3 months. When you’re ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat the soup gently over low to medium heat, stirring occasionally. Adding a splash of almond milk during reheating can help restore that fresh, creamy texture. Avoid boiling vigorously as it may affect the soup’s smoothness and flavor balance.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If you have ripe, flavorful tomatoes, they’re wonderful to use and can make the soup even fresher. Just peel, chop, and cook them down a bit longer to develop that rich tomato flavor.
What if I don’t have almond milk?
You can substitute with any light milk alternative like oat milk or low-fat cow’s milk. The goal is to keep it light and creamy without overpowering the tomato’s natural tang.
Is this soup child-friendly?
Definitely! The Classic Lightened-Up Tomato Soup Recipe is mild and soothing, perfect for kids. Just omit the red pepper flakes for a gentle flavor that even picky eaters will enjoy.
Can I make this soup vegan?
Yes, it’s vegan as long as you use vegetable broth and a plant-based milk like almond milk as suggested. It’s a joyful, plant-forward meal option anyone can love.
How do I thicken the soup if it’s too thin?
If you find the soup a bit too watery, simmer it a little longer uncovered or add a small handful of cooked rice or potatoes before blending to get a creamier texture naturally.
Final Thoughts
There is something truly heartwarming about a bowl of homemade soup, especially when it’s this Classic Lightened-Up Tomato Soup Recipe that feels nourishing but never heavy. I encourage you to dive in, make it your own, and savor every spoonful. This recipe proves that healthy and delicious can absolutely go hand in hand, bringing cozy comfort to your kitchen in under an hour.
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Classic Lightened-Up Tomato Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Classic Tomato Soup recipe is a lightened-up version of a comforting favorite, combining fresh aromatics, canned tomatoes, and herbs to create a rich and flavorful soup. It uses olive oil and unsweetened almond milk to keep it light yet creamy, and can be easily customized with optional heat and sweetness. Ready in just 35 minutes, it makes a perfect warming meal for any day.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can 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
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4 to 5 minutes until the onion becomes soft and translucent.
- Add Garlic and Spice: Stir in the minced garlic and red pepper flakes (if using). Cook for about 1 minute, or until fragrant, taking care not to burn the garlic.
- Add Tomatoes and Broth: Add the canned whole peeled tomatoes to the pot, breaking them up slightly with a spoon. Pour in the vegetable broth, then stir in dried basil, dried oregano, sugar (if using), and season with salt and pepper to taste.
- Simmer Soup: Allow the soup to simmer uncovered for 20 minutes, stirring occasionally to let the flavors meld and the soup reduce slightly.
- Blend Soup: Remove the pot from heat and let the soup cool slightly for safety. Use an immersion blender directly in the pot or transfer to a countertop blender to puree until smooth.
- Add Almond Milk and Reheat: Return the blended soup to the pot if needed, stir in the unsweetened almond milk, and gently heat until warmed through. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired. Serve immediately.
Notes
- For a spicier soup, increase the red pepper flakes or add a pinch of cayenne pepper.
- Use fresh tomatoes in season for a fresher flavor instead of canned.
- To make this soup vegan, ensure the vegetable broth is free of animal products and use a plant-based milk as suggested.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thicker soup, simmer for a few extra minutes to reduce further before blending.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
