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This healthy tomato soup recipe is better than the canned stuff by a long shot!
Tomato soup gives me a level of comfort that few other things in life give me. Soup alone is a great comfort food, but TOMATO soup…. now that’s a comfy chair, warm blanket, and a crackling fireplace all in one bowl. I’m relaxed just thinking about it.
Pair that with a grilled cheese sandwich, and I may never leave my house again.
What I love about this recipe, is that it’s so quick and easy to put together. So not only can you cook it last-minute, but it’s so easy it can only add to your level of relaxation!
Can This Be Made Vegan?
Yep! Sure can! Just use vegan yogurt and vegetable broth instead of chicken broth. Simple!
Is This Gluten-Free?
It is if your individual ingredients are labeled as gluten-free.
If you want to round out the flavors and/or nutrition in this recipe, here are a few suggestions:
- A single (15 oz.) can of white beans blended into the soup will significantly raise the fiber and protein content. It will also make the soup a bit thicker and more filling without changing the flavor.
- Adding a bit of coconut aminos will deepen the umami flavor of the finished soup if you feel it needs it.
- While fresh basil can be hard to get at certain times of year, chopping some and stirring it in at the end adds a lot of wonderful, summertime flavor to this.
Never let this soup boil! You want to warm it to the point where you see bubbles just starting to form, but do not let it boil or the yogurt will separate.
If you wish to simmer this for a bit to impart of of the dried herb flavors, wait until the very end when you blend the soup to add the yogurt. Make sure the heat is turned off when you do.
If you blend in the beans and feel like it’s too thick for your liking, simply add in more broth.
About The Ingredients
Canned tomato sauce – no sugar added.
Chicken broth (or chicken stock) – no sugar added, low sodium – or homemade. Vegetable stock or vegetable broth works too.
Plain yogurt – unsweetened – This can be Greek yogurt, regular plain yogurt, or dairy-free yogurt. (I used Kite Hill Almond Milk Yogurt – Not paid to promote them.) If you prefer, you can use heavy cream instead.
Dried basil – You can use fresh basil leaves if you prefer, but I would stir them in at the end so they really keep their flavor.
Dried parsley – You can use fresh parsley if you prefer. Flatleaf parsley works best here, but curly parsley will also work.
Onion powder – Or onion granules.
Garlic powder – Or onion granules.
Ground black pepper
Balsamic Vinegar – Not flavored, no added sugar.
Salt – to taste
- Canned white beans (no sugar added – cannellini or great northern beans work great – not drained – Adds a thicker creamy texture.)
- Coconut aminos
- Chopped, fresh basil
- Red pepper flakes (for a spicy kick)
- Fresh tomatoes, chopped. (For texture)
- A little unprocessed sweetener, to taste.
- Drizzle a little fresh olive oil over the top for garnish at serving.
How To Make Healthy Tomato Soup
Combine all ingredients in a pot. Bring nearly to a boil, but DO NOT BOIL! Immediately reduce heat.
Using an immersion blender (if you’ve used beans), blend until smooth. Otherwise, you can simply stir to combine.
Serve with fresh basil for garnish.
This will hold up well in the fridge for up to three days if stored in an airtight container.
Storing this in the freezer is an option if packed well. But you cannot freeze this for long. 2 months is about the limit, especially if you are using dairy-free yogurt. Thaw in the fridge for 24 hours.
To reheat this, you can warm it in a pot on a stovetop, or in a microwave-safe bowl in a microwave.
For this recipe, you’ll need a soup pot, bowls, a ladle, and (if you add the beans), a blender. Click any image to be taken to that product on Amazon. (Affiliate links)
More Healthy Homemade Soup Recipes
Healthy Tomato Soup Recipe Card
Recipe updated 2/1/23.
Healthy Tomato Soup
CLICK TO WATCH THIS RECIPE IN ACTION!
- 15 oz. can tomato sauce (no sugar added)
- ½ cup chicken broth (no sugar added, low sodium – or homemade)
- 1 cup plain yogurt
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 2 tsp. onion powder
- 2 tsp. garlic powder
- ¼ tsp. celery seed
- ½ tsp. ground black pepper
- 1 tbsp. balsamic vinegar
- 15 oz. can white beans (no sugar added – cannellini or great northern beans work great – not drained – Adds fiber and thickness)
- 2 tbsp. coconut aminos (adds umami)
- chopped, fresh basil (for garnish)
- Combine all ingredients in a pot. Bring nearly to a boil, but DO NOT BOIL! Immediately reduce heat.
- Using an immersion blender (if you've used beans), blend until smooth. Otherwise, you can simply stir to combine.
- Serve with fresh basil for garnish.
This recipe from the Gracious Pantry® archives, originally posted on 3/28/11.