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TOMATO AND BASIL SOUP
19

TOMATO AND BASIL SOUP

NUTRITION
HEALTHY RECIPES
Oct 13, 2024

TOMATO AND BASIL SOUP

Tomato and basil soup is utterly rich, warm, and comforting, perfect for any season. Freshness from diced tomatoes- Boosted by a flavourful mix of garlic and onion, a creamy blend of almond milk, and all the fragrance of fresh basil, this simple yet flavour-rich soup is excellent for a quick meal, either lunch or dinner. Tomato and basil soup is best if you want a nice, full spoonful of goodness with some crusty bread or even just by itself. Balancing the acidity of the tomatoes and giving it this subtle creaminess, it sure is a meal longed for by those yearning for healthiness as well as warmth.

RECIPE CATEGORY

 

Lunch, Dinner, Entrée, Soup / Stew

SERVING SIZE

 

1

CUISINE

Mediterranean

 

PREPARATION / TECHNIQUES

Sauté, Simmer, One-Pot Wonders

 

OCCASION / HOLIDAY

Fall, Winter, Mother’s Day, Thanksgiving, Family Dinner, Valentine’s Day

 

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Gluten-Free, Low Fat, Quick & Easy, Healthy, Kid Friendly

 

DISH TYPE

Soup / Stew

 

INGREDIENTS

  • 1 cup diced tomatoes (fresh or canned)
  • ¼ onion, chopped
  • 1 clove garlic, minced
  • ½ cup vegetable broth
  • ¼ cup almond milk
  • 1 tbsp fresh basil, chopped
  • ½ tbsp olive oil
  • Salt and pepper to taste

FULL NUTRITIONAL INFORMATION (PER SERVING)

 

  • Calories: 120
  • Protein: 2g
  • Fat: 7g
  • Carbohydrates: 12g
  • Fibre: 3g
  • Sodium: 250mg

PREPARATION OF TOMATO AND BASIL SOUP

  • Sauté the onions: Put the olive oil on in a medium saucepan with medium-sized heat. Add chopped onions; sauté for 4-5 minutes, until they soften and become translucent.
  • Add garlic and tomatoes: Add minced garlic and diced tomatoes to it and stir for another 2-3 minutes so that the flavours develop.
  • Add broth and simmer: Add the vegetable broth. Bring everything to a simmer, then let it cook for 10 minutes so that all the flavours can blend.
  • Stir in almond milk and basil: Stir in the almond milk and chopped basil at low heat. Simmer the soup for a further 2 minutes, heating through.
  • Season and serve: Taste the soup, add salt and pepper if needed, and then serve hot with added basil or a few streaks of olive oil in your bowl.

PREP TIME

 

5 minutes

COOKING TIME

 

15 minutes

TIPS

 

  • To make it really smooth, Use an immersion blender to puree the soup. Transfer it to a blender and Puree it before adding basil.
  • Fresh basil is perfect in this recipe; otherwise, dried basil makes do. Whatever you have-make to taste.
  • Roasting the tomatoes before adds a smokiness which enhances the sweetness of the soup.

VARIATIONS

 

  • If you want it to be spicy, sprinkle a pinch of red pepper flakes.
  • But if you wish for a creamier texture, you can substitute coconut milk instead with almond milk or just dairy-free cream.
  • Add cooked quinoa or rice to the mixture to give it filling content.
  • You can also add other vegetables like roasted red peppers and carrots, etc.

PREPPING AND STORAGE

 

  • Fridge: Store any leftover tomato and basil soup in an airtight container for up to 3 days. Reheat it in the microwave or on the stovetop to serve.
  • Freezing: This soup freezes nicely. Allow the soup to cool completely before placing it in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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