Healthy Tomato Basil Soup Recipe

By
Kaleigh McMordie, MCN, RDN, LD
Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition.
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Kaleigh McMordie, MCN, RDN, LD
Medically reviewed by
Medically reviewed by Richard Fogoros, MD on August 16, 2017
Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor.
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Richard Fogoros, MD
Updated on September 20, 2019
tomato basil soup
Kaleigh McMordie, MCN, RDN, LD
Total Time: 45 min
Prep Time: 5 min
Cook Time: 40 min
Servings: 4 (1 1/2 cups each)

Nutrition Highlights (per serving)

82 calories
1g fat
16g carbs
5g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 4 (1 1/2 cups each)
Amount per serving  
Calories 82
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 1mg 0%
Sodium 35mg 2%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 14%
Total Sugars 11g  
Includes 0g Added Sugars 0%
Protein 5g  
Vitamin D 1mcg 5%
Calcium 94mg 7%
Iron 1mg 6%
Potassium 822mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Most canned soups—even the reduced-sodium versions—are very high in sodium. Making your own is a great solution. Homemade soup is a great way to use up fresh vegetables and add a serving of blood pressure friendly foods to your meal.

Tomatoes are naturally high in the antioxidant lycopene, which is a carotenoid that could help prevent cancer and cardiovascular disease. Using fresh summer tomatoes and basil makes this healthy tomato basil soup extra flavorful without the use of salt. Roasted red peppers add a nice subtle sweetness, and milk a little dose of protein. Add a pinch of freshly cracked black pepper and serve with a fresh green salad for a light and healthy lunch.

Ingredients

  • 6 large tomatoes
  • 1 large red bell pepper
  • 4 cloves garlic
  • 3/4 cup skim milk (or milk of choice)
  • 1 teaspoon freshly cracked black pepper
  • 1/4 cup fresh basil leaves

Preparation

  1. Heat oven to 400F. Line a baking sheet with parchment.

  2. Cut bell pepper in half and remove seeds and stem.

  3. Place tomatoes, red pepper, and garlic on the baking sheet and roast 10 minutes.

  4. Remove garlic and flip pepper and tomatoes. Return to oven for another 20 minutes.

  5. Remove from oven and let vegetables cool. Peel skins from pepper and tomatoes.

  6. Add all ingredients to a high-powered blender and blend until smooth. Heat soup to the desired temperature in a saucepan over low heat.

Ingredient Variations and Substitutions

Use ½ tablespoon dried basil in place of fresh basil if you don’t have fresh.​

Cooking and Serving Tips

Serve with a salad or half a sandwich for a balanced lunch. Reheat leftovers on the stove over low heat. You can also enjoy it cold as a refreshing meal.

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