Look familiar? This soup probably doesn’t look familiar, but if you follow my blog it might
I have a confession…. I actually posted this recipe 11 months ago, but I was always a little embarrassed to share it, because the pictures were really bad. I know no one likes looking at pictures of food that doesn’t look appetizing, and that was a problem I was having. I will even share my embarrassing photo with you….
Maybe it’s not the worst picture ever, but it sure isn’t great! Having bad light or a bad camera can really be a disadvantage. Back then I didn’t know much about photography, light, and good camera equipment and that’s fine, but I have come a long way since then. Now I try to get the best pictures possible; ones that will really capture just how delicious the food is.
Moving on to the main point, this Skinny Tomato Basil Soup is delicious. It’s a sure winner around our house! Not only does it taste fabulous, but it is so healthy. There isn’t even any tricks to make it ‘skinny’, it just is naturally low calorie. With a blend of veggies, some stock, and spices, there really isn’t much to it. If you are on weight watchers, this might even be a ‘free’ food because it’s basically all veggies (and I think those are ‘free’ foods? I’m not positive). It’s also incredibly easy to make. I make huge batched at a time, and then freeze them in QT. size freezer bags. Once you try this, you will never go back to canned condensed soup!
Cook up some biscuits or a fancy grilled cheese to go along with this soup, and get eating!
- 1 tbsp butter
- 1 medium onion
- 1 cup chopped carrots
- 1 celery stalk
- 3 cloves garlic
- 30 oz fresh plum tomatoes peeled (or you can use canned tomatoes)
- 32 oz vegetable broth
- 3 sprigs parsley
- 10 basil leaves
- 2 bay leaves
- Parmesan cheese for serving optional
1. Chop onions, carrots, celery and garlic using a *mini food processor or chopper.
2. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add broth and tomatoes, stirring well.
3. Using a string, tie herbs together and drop into the soup**. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
4. Remove herbs and discard, blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you).
5. Ladle into bowls and top with freshly grated cheese and fresh basil.
**From the beginning I used my food processor to chop all the vegetables. I let them process for a minute to get them as chopped/pureed as possible. I skipped using the hand blender at the end because I didn't mind that my soup wasn't super smooth. It's up to you!
Makes 8 cups. About 115 calories per 2 cup serving.
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