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Clean Eating Tomato Soup

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A light, wholesome, and comforting tomato soup made with fresh ingredients and a creamy texture without heavy cream. Perfect for a healthy lunch or cozy dinner.

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 6 fresh tomatoes, chopped or 1 (28-ounce) can tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 carrots, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 cup unsweetened almond milk or coconut milk
  • Fresh basil for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onions and carrots and cook until softened, about 5 to 7 minutes.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Add the tomatoes, tomato paste, vegetable broth, dried basil, dried oregano, sea salt, and black pepper.
  5. Bring the soup to a simmer and cook for 25 to 30 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in the almond milk or coconut milk for a creamy texture.
  8. Taste and adjust seasoning if needed.
  9. Serve warm garnished with fresh basil.

Notes

  • Use canned tomatoes when fresh tomatoes are out of season.
  • For a thicker soup, simmer longer or add extra tomato paste.
  • Add roasted red peppers for a smoky flavor variation.
  • Red pepper flakes can be added for heat.
  • Cooked quinoa or white beans make the soup more filling.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze individual portions for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/clean-eating-tomato-soup/