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Tomato Basil Soup

Warm-up with this classic and homemade tomato basil soup.
Prep Time10 mins
Cook Time1 hr
Course: Dinner, Lunch
Cuisine: Universal
Keyword: Budget-Friendly, Gluten-Free, Low-Carb
Servings: 4 people
Calories: 106kcal
Author: Gale Compton


  • 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.


Serving: 1cup | Calories: 106kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 780mg | Potassium: 359mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3822IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4