30 Minute Tomato Basil Soup
Fresh, delicious and really quick to make. 30 Minute Tomato Basil Soup is comfort food in a snap with fresh tomatoes (or canned) and basil that has a long, slow-cooked taste.
This soup is about as fresh tasting as you can get. Thickened using beans which makes it dairy-free, gluten-free and vegan.
The seasons are changing and it’s time to start thinking about the cozy comfort foods for the fall and winter seasons. For most, it’s time to start eating soups (or if you’re like me you’ve been eating them all year long).
Second to chicken soup (or first for some) I think tomato soup is the most comforting of soups. It’s what I always asked for when I was feeling under the weather when I was growing up. I’ve said it before and I’ll say it again.
We all know that tomato soup and grilled cheese go hand-in-hand. I have a recipe for the most amazing TRIPLE grilled cheese sandwich. Using 2 cheeses on the outside and 1 cheese on the outside. Yes, the outside of the bread.
I like to use fresh tomatoes in this 30 Minute Tomato Basil Soup, but because of the time of the year, they’re not as sweet as juicy as summer tomatoes. This is where a can of good, whole tomatoes comes in. You can use crushed also, just make sure there are no other ingredients in them.
To give the soup thickness and texture I added cannellini beans. 99% of the time I’m a huge advocate of using dried beans, but this is one of the times I opt for canned over dried because of the soft texture of the canned beans they blend up easier. You how thick and luscious the canned soup is? This is what the beans do to the soup.
If you can open a can of soup, you can MAKE THIS SOUP. Make a big batch over the weekend, freeze it or keep it in the fridge for those late work nights. You’ll be glad you did.
Trying to lose weight?
This soup is a really low calorie meal and the beans make it filling and add healthy fiber. Great for almost any diet plan you might be following.
- 1 1/2 tablespoons olive oil
- 1 cup (128 grams) yellow onion, finely chopped
- 1 garlic clove, finely chopped or grated
- 1 tablespoon tomato paste
- 8 ripe tomatoes (chopped) or 28-ounce (784 grams) canned whole or crushed tomatoes, see note
- 15 ounces (42 grams) cans cannellini or white kidney beans, drained and rinsed
- 3 tablespoons basil, chopped
- 2 cups (473 ml) low sodium vegetable stock
- 1 1/2 teaspoons salt (this will depend on how salty your stock is)
- 1/4 teaspoon freshly ground black pepper
- To a large soup pan, add the olive oil over medium heat. Add the onions and cook until it starts to soften, about 5 minutes. Add the garlic and tomato paste, mix well cook for 1 minute. Add the tomatoes and their juice, beans, basil, stock, salt and pepper. Bring to a simmer and cook uncovered for 10 minutes.
- Use an immersion or add to a blender and blend in small batches until smooth. Taste for seasoning, add more salt if needed depending how salty your stock is.
Use canned tomatoes that have no other added ingredients.
Amount Per Serving Calories 155Total Fat 3g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.