If you’re craving a comforting bowl that feels like a warm hug on a chilly day but without the heaviness, then this Classic Tomato Soup (Lightened Up!) Recipe is exactly what you need. It captures that rich, tangy tomato essence with a gentle freshness, thanks to cleverly chosen ingredients that keep it light yet deeply satisfying. From the sweetness of slow-simmered tomatoes to the subtle herbal notes and the creamy touch of almond milk, this soup transforms a simple pantry staple into a delightful meal that’s perfect any time of the year.
Ingredients You’ll Need
Gathering these ingredients is a breeze because they’re all pantry-friendly essentials that combine to deliver balanced flavor, smooth texture, and vibrant color in your soup. Each element plays a key role from the olive oil for sautéing to the herbs that bring warm, comforting aromas.
- 1 tablespoon olive oil: A mild, heart-healthy fat perfect for softening onions and deepening flavor without overpowering.
- 1 medium onion, diced: Adds natural sweetness and body as it gently cooks until tender.
- 2 cloves garlic, minced: Infuses the soup with classic robust garlic undertones.
- 1/4 teaspoon red pepper flakes (optional): Offers a subtle kick to lift the tomato’s natural tanginess.
- 1 (28-ounce) can of whole peeled tomatoes: The star ingredient providing that bright, fresh tomato flavor and vibrant red hue.
- 2 cups vegetable broth: Creates depth and smoothness, keeping the soup light without sacrificing richness.
- 1/2 teaspoon dried basil: A fragrant herb that enhances the tomato base with Mediterranean flair.
- 1/2 teaspoon dried oregano: Adds an earthy, slightly bitter note that balances the sweetness.
- 1 teaspoon sugar (optional): Just a touch to smooth out acidity if your tomatoes need it.
- Salt and pepper to taste: Essential seasoning to brighten flavors and bring everything into harmony.
- 1/3 cup unsweetened almond milk (or other light milk): For that creamy finish without the heaviness of cream or dairy.
- Fresh basil leaves for garnish (optional): Adds vibrant aroma and a fresh, herbaceous pop when serving.
How to Make Classic Tomato Soup (Lightened Up!) Recipe
Step 1: Sauté the Onions
Start by warming your olive oil in a large pot over medium heat. Adding diced onions and cooking them slowly for about 4 to 5 minutes softens them until they’re translucent and sweet. This foundational step brings out a natural sweetness that complements the acidity of the tomatoes beautifully.
Step 2: Add Garlic and Red Pepper Flakes
Next, toss in the minced garlic along with the optional red pepper flakes. Stir them around for about a minute until fragrant. This quick step is vital because it releases those essential aromatic oils that will infuse the soup with its warming depth.
Step 3: Combine Tomatoes and Broth
Pour in your canned whole peeled tomatoes, breaking them up slightly with your spoon. Then add the vegetable broth, dried basil, oregano, sugar if you’re using it, salt, and pepper. Stir everything together to mix the flavors before letting it come to a gentle simmer.
Step 4: Simmer and Develop Flavor
Let the soup simmer gently, uncovered, for 20 minutes. Stir occasionally to prevent sticking and to help meld those flavors into a perfectly harmonious blend. This is where the magic happens as the tomatoes cook down and the herbs release their oils.
Step 5: Blend Until Smooth
Remove the soup from heat and allow it to cool slightly. Then blend the mixture until silky smooth using your favorite immersion or countertop blender. This step is key to achieving that luxurious, velvety texture classic tomato soup is known for.
Step 6: Stir in Light Milk and Warm Through
Return the blended soup to the pot and gently stir in the unsweetened almond milk. Warm the soup over low heat just until it’s hot through. Taste and adjust with extra salt or pepper as needed. Now your Classic Tomato Soup (Lightened Up!) Recipe is ready to serve, looking inviting and smelling irresistible.
How to Serve Classic Tomato Soup (Lightened Up!) Recipe
Garnishes
A sprinkle of fresh basil leaves adds not only a burst of color but also a refreshing lift that contrasts deliciously with the soup’s creamy texture. You can also add a dollop of plain yogurt or a drizzle of olive oil for an extra touch of richness without feeling heavy.
Side Dishes
This lightened up tomato soup pairs wonderfully with a variety of sides. Think warm whole-grain toast, a crisp green salad for freshness, or a simple grilled cheese sandwich for that comforting, timeless duo. Even a handful of crunchy croutons sprinkled on top can add delightful texture.
Creative Ways to Present
For a fun twist, serve your soup in hollowed-out mini pumpkins or rustic bread bowls to impress guests with minimal effort. Another idea is layering the soup with a swirl of pesto or sprinkling grated Parmesan right before serving for an elegant finish.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate. It will stay fresh and flavorful for up to three days. The flavors actually deepen overnight, making it ideal for next-day enjoyment.
Freezing
This Classic Tomato Soup (Lightened Up!) Recipe freezes beautifully. Allow it to cool completely, then pour into freezer-safe containers or bags. It will keep well for up to three months. Just be sure to leave some space at the top for expansion.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent scorching. Avoid overheating the soup to maintain that smooth, creamy consistency. If needed, add a splash of almond milk or broth to loosen it up.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If you have ripe, juicy tomatoes, peel and chop about 2 pounds to substitute. You may need to cook the soup a little longer to develop the same depth of flavor.
Is the soup vegan?
Yes, this recipe is completely vegan, especially when using unsweetened almond milk and vegetable broth. It’s a great light and plant-based meal option.
Can I make this soup creamier?
If you prefer a richer texture, consider adding a splash of coconut milk or a small amount of cashew cream. Just keep in mind this will add calories and change the flavor slightly.
What if I don’t have red pepper flakes?
No problem! The red pepper flakes add gentle heat, but you can skip them entirely or substitute with a pinch of cayenne pepper or black pepper to your taste.
How do I prevent the soup from tasting too acidic?
Sugar helps balance acidity, so if your tomatoes are very tart, include the teaspoon of sugar as suggested. Also, cooking the soup uncovered allows acidic compounds to mellow during simmering.
Final Thoughts
There’s something truly heartwarming about a bowl of well-made tomato soup, and this Classic Tomato Soup (Lightened Up!) Recipe strikes the perfect balance between comfort and lightness. Whether you’re seeking a quick lunch, a cozy dinner, or an impressive starter, this soup will quickly become a trusty favorite in your kitchen. Give it a try and watch it become a staple you’ll reach for again and again!
Print
Classic Tomato Soup (Lightened Up!) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This classic tomato soup recipe is lightened up with the use of unsweetened almond milk and vegetable broth, making it a comforting and healthy option. Featuring fresh herbs and a touch of sweetness, this smooth, creamy soup is perfect for a cozy meal and can be easily customized with optional spice and fresh basil garnish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can of whole peeled tomatoes
- 2 cups vegetable broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- 1/3 cup unsweetened almond milk (or other light milk)
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
- Add Garlic and Spices: Stir in the minced garlic and red pepper flakes, if using. Cook for about 1 minute until fragrant.
- Add Tomatoes and Broth: Add the canned whole peeled tomatoes to the pot, breaking them up slightly with a spoon. Pour in the vegetable broth, then stir in dried basil, dried oregano, sugar if using, and season with salt and pepper to taste.
- Simmer the Soup: Bring the mixture to a simmer and cook uncovered for 20 minutes, stirring occasionally to blend flavors.
- Blend Until Smooth: Remove the pot from heat and let the soup cool slightly. Use an immersion blender or transfer to a countertop blender to puree until smooth.
- Finish and Serve: Return the blended soup to the pot. Stir in the unsweetened almond milk and heat gently over low heat. Adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves if desired.
Notes
- Red pepper flakes add a mild heat but can be omitted for a milder soup.
- Use any light milk alternative such as oat or cashew milk if preferred.
- For a richer texture, substitute almond milk with light cream.
- Leftovers store well in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months; thaw and reheat gently before serving.
