Tomato Basil Soup

December 30, 2020Amanda

Serves: 8

Calories: 150

Growing up, I was never a fan of tomato soup and I thought all tomato soup was created equal. I ended up avoiding it all together for many years. It was not until I studied abroad in Salzburg, Austria my senior year of college, that I tried it again. This time, it was a Tomato Basil Bisque and I was hooked! The creamy soup was full of flavor, yet was still considered a tomato soup. My mind was blown!

It took me several more years to find similar tasting soups on the grocery store shelves, but every great tasting can of tomato basil bisque was typically high in calories. I finally decided to try making a tomato soup that could be flavorful AND low in calories.

This recipe is simple to throw together and is full of delicious flavor. If you are looking to meal-prep lunch or dinner for the week, this soup is perfect because it makes a ton and keeps fresh all week in the refrigerator. This recipe creates 8 servings of approximately 2 cups each.

Pair this soup with a traditional grilled cheese sandwich or salad. Perfect for winter days and nights cozied up by the fire!

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Tomato Basil Soup

  • Serves: 8
  • Calories 150

This tomato basil soup has all of the decadence of a creamy bisque, but is only 150 calories per serving!

Ingredients

  • 2 28 oz cans diced tomatoes
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 3-4 cloves garlic, minced
  • 1 15 oz can tomato sauce
  • 2 tbsp tomato paste
  • 1 1/2 cups vegetable or chicken broth
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 cup heavy cream, divided
  • 1/4 cup fresh basil, chopped

Instructions

Blender Method

  • 1)

    Working in batches, use a blender to puree diced tomatoes (pour juice from tomatoes into the crockpot), onion, bell pepper, and garlic. Transfer contents into a 6-quart slow cooker. Add tomato sauce, paste, broth, oregano, basil, sugar, salt, and pepper to slow cooker. Stir to combine.

  • 2)

    Cover and cook on low heat for 8 hours or high heat for 4 hours. Stirring occasionally.

  • 3)

    When ready to eat, spoon out desired amount into bowl. Drizzle 1 tablespoon heavy cream into bowl and top with fresh basil.

  • 4)

    Enjoy!

Immersion Blender Method

  • 1)

    Add diced tomatoes (with their juices), onion, bell pepper, garlic, tomato sauce, paste, broth, oregano, basil, sugar, salt, and pepper into a 6-quart slow cooker. Stir to combine.

  • 2)

    Using an immersion blender on the lowest setting, blend together the contents until pureed or desired consistency is achieved.

  • 3)

    Cover and cook on low heat for 8 hours or high heat for 4 hours. Stirring occasionally.

  • 4)

    When ready to eat, spoon out desired amount into bowl. Drizzle 1 tablespoon heavy cream into bowl and top with fresh basil.

  • 5)

    Enjoy!

Nutrition

Calories150
Fat6g
Carbohydrates20g
Protein5g

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