It’s soup season and I have absolutely zero complaints about that. I love making soups at home – far more than ordering them out actually. They come together easily (chop, combine, and cook) and they can come together quickly. You can use a slow cooker and/or use stock instead of water to get that cooked for hours taste happen in a fraction of the time. They’re also pretty hard to mess up. This healthy tomato basil soup is easy, delicious, and takes less than 30 minutes too. Talk about the perfect dinner…
Tomato Basil Soup Recipe
Just hearing the name of the soup makes me happy. I love the eternally delicious combination of tomato and basil. In the summer the two make a great salad on their own, with mozzarella, or with watermelon. The two also bring a straightforward pasta dish to life with bright flavors (try this one pot vegetable pasta recipe!).
And then in this tomato basil soup. The sweet tomatoes are balanced perfectly with the dried seasonings and fresh basil. Add crackers, a buttery piece of toast, a grilled cheese, or a panini, and you are all set!
How to Make Healthy Tomato Soup
The traditional method of adding cream to make a creamy-tasting soup is always an option, but a rather heavy and largely unnecessary one in my world. When I’ve made dairy-free soups in the past, I’ve included white beans in the mix and pureed it all together.
Here, the recipe calls for 1/2 cup part skim ricotta, which is just 2 tablespoons per serving – perfectly creamy without being heavy. Which makes this healthy tomato basil soup prime for a deliciously indulgent side (I see you buttery toast and grilled cheese) or a great beginning to a meal finished off with dessert!
HEALTHY TOMATO BASIL SOUP
This fast tomato basil soup with ricotta is one of those easy, heart and soul-warming recipes everyone around your table will love. Whether you serve it as a first course or as a main dish with a grilled cheese, it'll be a win every time!
- 2 tablespoons extra virgin olive oil
- ⅓ cup diced yellow onion
- 2 garlic cloves minced
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can tomato sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- ½ cup part skim ricotta
- Olive oil for finishing
- Crackers and fresh basil for garnish
Heat the olive oil in a medium pot over medium-high heat. Cook the onion and garlic until it begins to soften (about 4 minutes). Add the basil and oregano and cook for 1 more minute.
Reduce the heat and add the crushed tomatoes and tomato sauce. Return to a simmer and cook for 5 minutes. Stir in the balsamic vinegar, sugar, salt, black pepper, and red pepper. Simmer for 5 more minutes, stirring often. Remove from the heat and stir in the ricotta until it blends completely into the soup.
Serve warm garnished with a drizzle of olive oil, crackers, and fresh basil.