This healthy, easy tomato basil soup recipe is made from simple ingredients you already have in your pantry. You’re just 7 ingredients away from a delicious bowl of thick, creamy tomato soup! (gluten-free, vegan option)
1 (14oz) can low sodium tomatoes, including the liquid*
1/2 cup low sodium chicken or vegetable stock
Generous pinch salt
Freshly cracked black pepper
6–8 fresh basil leaves (or 1/2 tbsp dried)
1/2 cup nonfat plain greek yogurt or milk (optional)
In a medium saucepan, heat oil over low heat. Add garlic, onion and bell pepper and cook until softened, about 5 minutes. Add stock and tomatoes and let simmer a few minutes.
Remove from heat and blend with an immersion blender or regular blender. If using a regular blender, do not seal lid all the way and cover with a kitchen towel to prevent hot liquid from exploding everywhere!
Return soup to the pan if you removed it, and season with basil, salt and pepper to taste. If you want a creamier soup, stir in 1/2 cup nonfat plain greek yogurt or milk.
Ladle into bowls and top with basil or croutons, if desired.
*To make this soup with fresh tomatoes, skip the first step and roast garlic, onion, peppers, and 4 large tomatoes on a baking sheet lined with parchment for 20 minutes at 400° F, removing garlic halfway through. Peel skins off, let vegetables cool to room temperature, and blend with remaining ingredients in a blender. (Omit oil).