Tomato Soup Recipe

This healthy Homemade Tomato Soup recipe is made with simple ingredients and ready in just 35 minutes! My family and I are completely obsessed with this cozy soup and it's truly our favorite. The process is SO easy and takes basic flavors to the next level for the ultimate bowl of creamy tomato goodness. Even my kids love it! Whether you're sipping or dipping your soup, you'll love this healthy twist on classic tomato soup!

Course Appetizer, Dinner, Main Course

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 164kcal

Author Christine McMichael

Equipment

Dutch Oven

Ingredients

2 Tablespoons olive oil
1 large yellow onion diced
1 Tablespoon minced garlic
2 Tablespoons tomato paste
1/2 cup plain Greek yogurt room temperature + 1/4 cup warm water
2 28-ounce cans crushed tomatoes
1/4 cup fresh chopped basil
1 cup chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Optional Garnishes: cream parmesan, fresh basil

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add in the diced onion and sauté for about 5-7 minutes.
Add in the garlic and sauté for 1 more minute.
Add the tomato paste and cook for about 1-2 minutes to let the flavor deepen.
Whisk the Greek yogurt with 1/4 cup warm water to prevent curdling. It also helps to have the yogurt at room temperature before mixing with the water.
Whisk in all the remaining ingredients to the pot.
Let simmer for about 5 minutes, then either transfer to a blender or use an immersion blender to blend until smooth. If using a regular blender, blend in batches if needed and keep the lid slightly ajar so heat can escape. Start the speed on low!
Transfer back to the pot, taste, and adjust flavors as desired.
Garnish with a bit of cream, parmesan, and basil, and serve with your favorite rustic bread or grilled cheese!

Notes

Allow the soup to cool completely and transfer it to an airtight container. Follow these tips for storing and reheating:

Refrigerate - Store the soup in the fridge for up to 4-5 days.

Freeze - You can freeze the soup for up to 3 months.

Reheating - Add the soup directly from the fridge or freezer to a pot on the stove and stir frequently while it warms. Microwave the soup 1 minute at a time, stirring between, until the soup is heated through.

Nutrition