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
Scale
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
