This delicious tomato basil soup is healthy, vegan, gluten free and so convenient. It’s made with basic pantry ingredients and makes the perfect meal when you either run out of time or you have an empty fridge.
Super easy to make, inexpensive and ready in less than 30 minutes, this tomato soup is definitely a no brainer!
Extra bonus? It’s thick and creamy without a drop of cream or butter in it. The addition of sweet potatoes gives a creamy texture and balances the acidity of tomatoes. And if you blend it with an extra drizzle of olive oil it will be even creamier!
Full of fresh basil, with hints of black pepper, this tomato soup is rich and flavorsome, yet light and low fat!
You’re going to love it!
WHAT YOU NEED FOR THIS RECIPE:
- Canned tomatoes
- Sweet potatoes
- Fresh basil
- Extra virgin olive oil, salt, pepper
HOW TO MAKE THIS TOMATO BASIL SOUP:
(Quantities and method are listed in the recipe card below)
- Saute’ chopped onion in olive oil for about 5 minutes
- Stir in cubed potatoes, tomatoes, broth or water, salt, and pepper
- Cook for 20 minutes
- Add fresh basil leaves and a drizzle of olive oil
- Blend until smooth
- Serve with freshly ground black pepper and crusty homemade bread!
ARE CANNED TOMATOES GOOD FOR YOU?
Yes! Canned tomatoes are low on calories and provide many nutrients like vitamins, beta-carotene, fiber, and a powerful antioxidant called Lycopene, a cancer-fighting with heart, bone, and skin benefits.
Make your homemade healthy tomato soup in no time, and ditch canned soups loaded with sodium and unnecessary high fructose corn syrup.
Plus, If you enjoy this tomato soup with some whole grain bread, you’ll get plenty of fiber!
Fiber is an important part of your diet and keeps you feeling fuller for longer.
RECIPE NOTES & TIPS
THE BEST CANNED TOMATOES?
Not all canned tomatoes are created equal! The best canned tomatoes are the whole peeled tomatoes, no doubts.
Plum tomatoes are fleshier with less watery seeds than their round counterparts, which are usually used for the chopped varieties.
Plus, whole tomatoes tend to be less processed than diced ones, which means they have a fresher flavor and keep more of their natural sweetness. On a label, you want to see the fewest ingredients possible: tomatoes, salt, and water or tomato juice.
LOOKING FOR MORE TASTY VEGAN SOUP RECIPES?
- The best white bean soup
- Vegetable barley soup
- Spicy red lentil soup
- Mediterranean chickpea soup
- Creamy vegan spinach soup
If you make this tomato basil soup, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
EASY TOMATO BASIL SOUP (VEGAN)
- 1 can (28oz/800 grams) canned tomatoes
- 1 (7oz/200 grams) large sweet potatoes, cut into chunks
- 1¼ cup (300 ml) vegetable broth or hot water
- 1 medium-sizes onion, sliced
- 2 Tbsp (30 ml) olive oil or extra virgin olive oil, divided
- 1 handful fresh basil leaves (about 20 leaves)
- 1/2 tsp salt, or according to taste
- 1/8 tsp black pepper, plus more to serve
- Heat 1 tablespoon of olive oil in a large pot over low-medium heat. Add sliced onion and cook gently for about 5 minutes until soft and translucent. Stir occasionally.
- Add the tomatoes, the potatoes, vegetable broth, or hot water, salt, pepper, and stir to combine. Increase the heat to medium and bring to a simmer. Cook for 20 minutes, stirring occasionally.
- Remove the pot from the heat and let it cool for a few minutes. Then transfer the mixture to a blender, stir through the basil leaves, another Tbsp of olive oil, and blend until smooth. Be careful and blend in batches, it's still hot.*
- Taste and make sure you're happy with the seasoning.
- Serve warm or hot, with freshly ground pepper and crusty bread!
- Leftover: it keeps well in the fridge for up to 3 days. It’s also freezable: place any leftover tomato soup in an airtight container (leaving 1-inch space at the top), and freeze up to 2 months.
- Seasoning: If you use a broth that tastes quite salty on its own, it's important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. I use 1/2 tsp of fine salt when I use how water or low sodium vegetable broth.
- NOTE: nutritional values are estimates only.