Tomato basil soup is comforting and delicious!
Soup is a great fall and winter food. Healthy soup recipes are great for lunch and dinner, and allow you to cut calories without cutting nutrients and vitamins. This tomato basil soup recipe is even great during cooler summer days when tomatoes and basil are at their height of freshness. If you love delicious soups, you will love this recipe.
Roasted tomatoes have up to eight times the amount of the powerful antioxidant lycopene than uncooked tomatoes. Our soup recipe is made with 100% whole foods and features one of the healthiest superfoods available. Kids even love this soup, especially when it is paired with grilled cheese sandwiches or macaroni and cheese. Tomato soup is a favorite dish for dieters and even for people who are battling head colds or just generally feeling under the weather.
Tomato Basil Soup
- 1 pound tomatoes heirloom is best when in season...otherwise, I combine vine ripe and plum
- 2 tablespoons extra virgin olive oil divided
- 1 carrot diced
- 1 celery stalk diced
- 2 garlic cloves minced
- 2 medium shallots chopped
- 1/4 cup basil chopped
- dash of cayenne pepper
- 1 bay leaf
- 1/2 teaspoon kosher or sea salt
- 2 cups vegetable broth low-sodium
- Preheat oven to 400°.
- Slice tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Slightly fold the edges of the foil toward the tomatoes to capture any juice. Roast tomatoes 20 minutes.
- In the meantime, in a small skillet on medium-low heat, sauté diced carrot and celery in the remaining 1 tablespoon of oil until tender, 10–15 minutes. Add bay leaf, garlic and shallots; turn heat to low and continue to sauté another 4 minutes.
- Remove tomatoes from the oven, allow to cool 15 minutes or until they are cool enough to handle. Peel the tomatoes; the peeling should easily slide off. Discard peelings. If desired, push tomatoes through a sieve to remove any seeds. (It’s not necessary to remove seeds, but rather a personal preference.)
- Remove bay leaf then all ingredients to a food processor, except broth, or use an emulsion blender to purée.
- Add the tomato purée mixture and broth to medium pot, bring to a boil; reduce heat to a low simmer and cook 15–20 minutes. Remove bay leaf and serve.
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