Easy 30-Minute Tomato Basil Soup

Easy 30-Minute Tomato Basil Soup – Hearty yet HEALTHY, fast, easy, and loaded with great tomato-basil flavor!! The perfect soup to warm you up and keep you satisfied! Great for easy lunches and busy weeknights!!

If you’re looking for an easy, hearty yet healthy soup to warm you up, that’ll help keep those January resolutions on track, and that’s ready in no time, this recipe is perfect.

I absolutely adore tomato soup and if there’s fresh basil, even better.

To add layers of flavor to the soup, there are also lightly caramelized sweet Vidalia onions, garlic, oregano, and for the secret weapon – two carrots.

I love adding carrots to pureed soups because carrots add natural sweetness. In this case they help balance the acidity of the tomatoes.

For a light creaminess I finished the soup by adding Silk Light Original Almondmilk. Silk is rooted in providing delicious dairy-free products that inspire people to live a life grounded in positive choices that offer both taste and nutrition. Silk products are dairy-free, lactose-free, cholesterol-free, and free from artificial flavors, colors, and preservatives.

I’m a huge Silk fan and use it all the time in savory cooking applications like the soup, in baking, and for smoothies. Did you see the  Cinnamon Sugar Pumpkin Bread <—viral hitCaramel Apple Muffins, Strawberry Coconut Pina Colada, and Make-Ahead Smoothie Freezer Packs I recently made with it?

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You’d never guess the soup was vegan and gluten-free based on how satisfying it tastes.

Make sure to taste the soup at the end and don’t be afraid to add that (optional) pinch of cayenne which helps to add flavor but doesn’t make the soup spicy. As always, add salt, pepper, and spices to taste.

I pureed the soup in my high speed blender because it gets it very smooth but if you like more texture, use an immersion blender or just pulse it in your regular blender.

Easy 30-Minute Tomato Basil Soup

Easy 30-Minute Tomato Basil Soup – Hearty yet HEALTHY, fast, easy, and loaded with great tomato-basil flavor!! The perfect soup to warm you up and keep you satisfied! Great for easy lunches and busy weeknights!!

Ingredients:

  • 3 to 4 tablespoons olive oil
  • 2 large carrots, peeled and diced very small
  • 1 large sweet vidalia onion, diced small
  • 3 to 5 cloves garlic, finely minced or pressed
  • 1 teaspoon dried oregano
  • two 28-ounce cans San Marzano tomatoes (whole, peeled, do not drain; mine were not salted)
  • 1 1/2 to 2 cups water or low-sodium vegetable broth
  • about 3/4 cup fresh basil leaves, packed (about 2 big handfuls), plus more for garnishing
  • 1 teaspoon kosher salt, plus more to taste at the end
  • 1 teaspoon freshly ground black pepper, or to taste
  • 2 bay leaves
  • 1 to 2 teaspoons granulated sugar, optional and to taste
  • pinch cayenne pepper, optional and to taste
  • 1/2 to 1 cup Silk Light Original Almondmilk (regular Silk Almondmilk or Unsweetened Cashewmilk may be substituted)
  • croutons, optional for garnishing

Directions:

  1. To a large Dutch oven or stockpot, add the oil, carrots, onions, and cook over medium-high heat for about 7 minutes, or until vegetables have softened and are lightly caramelized; stir intermittently.
  2. Add the garlic, oregano, and cook for about 1 minute, or until fragrant; stir frequently.
  3. Add the tomatoes, water or broth (for a thicker soup use 1 1/2 cups), basil, salt, pepper, stir to combine, bring to a boil (should only take a minute or two), and then shut off the heat.
  4. Transfer about half the mixture to the canister of a high-speed blender, cover, and blend on high power until smooth. Caution – Stop every 10 to 15 seconds to let the steam out. If you don’t know if your blender is capable of blending hot liquids, I recommend waiting until the mixture has cooled down a bit. If you have a Vita-Mix, it fits perfectly in 2 batches. Or, use an immersion blender.
  5. Pour the smooth mixture that’s in the blender into a large bowl and repeat with the remaining chunky mixture that’s in the stockpot.
  6. Transfer the smooth mixtures back into stockpot, add the bay leaves, and simmer over medium-high heat for about 5 minutes; stir intermittently.
  7. Taste the soup and optionally add granulated sugar (helps balance the acid of the tomatoes), cayenne pepper (does not make the soup spicy but gives it flavor), and more salt or pepper (I added 2 additional teaspoons salt and 1/2 teaspoon additional pepper).
  8. Add the Almondmilk as desired (I added about 2/3 cup; add to taste based on desired soup consistency) and stir to combine.
  9. Recheck seasoning balance, remove bay leaves, ladle soup into bowls, optionally garnish with croutons and/or basil, and serve immediately. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
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Post is brought to you by Silk. The recipe, images, text, and opinions expressed are my own. @lovemysilk #SilkAlmondmilk #SilkNutmilk #tasteslikebetter

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.