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
Scale
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.
