Healthy Tomato Basil Soup
This homemade tomato soup is ultra-creamy and tasty! My secret? I added white beans before blending to give it extra texture and creaminess! Plus, white beans are a great source of protein.
And, because I use canned tomatoes (fresh tomatoes work too!), I can make it all year round. My tip? Serve this soup with garlic bread, a croque-monsieur or a cheese platter, it’s delicious!
Table des matières
My Secret Ingredient
My secret ingredient to make this soup creamy and healthy at the same time? I replaced the heavy cream with white beans.
Incorporating white beans into the soup not only gives it texture and creaminess, but also increases its protein content, making it a more filling and satisfying meal.
If you haven’t tried it before, you’ll be surprised by the smooth texture these beans bring to the dish. To me, this is the best way to make a dairy-free tomato soup!
Alternatively, you can replace the white beans with coconut milk, almond milk or soy milk: all three are delicious, but they can change the flavor of the soup slightly.
Why Do I like This Recipe?
- Ideal when your fridge is empty: No need for fresh tomatoes, you can use canned tomatoes.
- Easy and Quick: This dish is quick and simple thanks to the canned tomatoes.
- Healthy but nourishing too: This tomato soup is super healthy because rich in vitamins, minerals, and protein.
- Suitable for Everyone: This soup is vegan, gluten-free and low in calories. If you have guests at home, you can be sure that it will suit them.
List of Ingredients
For this tomato basil soup recipe, you only need a few simple ingredients.
- Tomatoes: I use canned tomatoes, preferably high quality sweet tomatoes such as San Marzano or cherry tomatoes. You can of course use fresh tomatoes or oven roasted tomatoes for a more sophisticated version.
- Onion: I use a yellow onion.
- Garlic: Always a great combination with tomatoes. I used fresh garlic but you can replace with with garlic powder.
- White beans: I use cooked white beans in a can.
- Tomato paste: To give the soup a more intensive tomato flavor.
- Dried herbs: I like to add more flavor with dried herbs such as oregano, thyme, or herbes de Provence
- Basil: I use fresh basil leaves. If you can’t find fresh basil, other fresh herbs such as parsley, oregano or coriander will work too!
- Vegetable broth: Can be replaced with chicken broth.
You will find the exact quantities in the recipe card.
How To Make This Healthy Basil Tomato Soup?
- Chop the onion and crush the garlic cloves.
- In a large pot, heat a drizzle of olive oil. Fry the onion for 2-3 minutes until translucent. Add the garlic, tomato paste and dried herbs.
- Mix well. Pour in the tomatoes and vegetable stock. Season with salt and pepper. Cook for 15 minutes. Add the white beans. Just before serving, add the chopped basil.
- Then blend the soup until it is smooth using a immersion blender or a food processor.
- Serve with a few basil leaves, a drizzle of olive oil and some pine nuts.
What to Serve with this tomato soup?
- A quiche such as an Mushroom and Spinach Quiche or a Roasted Pumpkin Quiche with Feta and Spinach
- Some vegetables such as Oven Roasted Vegetables, Carrots, Ratatouille or Crispy Smashed potatoes
- A salad such as a Tuna and White Bean Salad, a Bulgur Salad, or a Lentil Salad.
- Breads such as a Baguette Garlic Bread, Bagels or an Italian Focaccia.
You may also like
- Vegetarian Lentil Stew
- Finnish Salmon Soup (Lohikeitto)
- Creamy Veggie Tortellini Soup
- White Bean, Thyme and Lemon Soup
- Carrot, Ginger and Coconut Soup
Frequently Asked Questions
Yes. This creamy tomato soup is vegan, gluten-free, and dairy free, so those with Celiac disease or intolerances to gluten or lactose can eat it. For those who stick to a vegan diet, this soup is also a wonderful option for them.
This homemade tomato soup will keep for 3-4 days. Simply store in an airtight container in the fridge.
This soup tastes freezes very well. Allow it to cool completely before transferring it to a securely sealed freezer-safe container, or it will heat up your freezer and cause condensation.
It can be kept in the freezer for about six months.
Yes, this tomato basil soup tastes best heated up in a pot over medium heat. Cook it until it is fully warmed.
To heat it up in the microwave, put it in a bowl that can go in the microwave and heat it for 30 seconds at a time. Stir it after every 30 seconds until it gets the temperature you want.
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Healthy Tomato Basil Soup
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Ingredients
- 800 g of whole tomatoes 2 cans
- 125 g white beans 1/2 can
- 1 onion
- 2 garlic cloves
- 1 tbsp tomato paste
- 1 tbsp dried herbes de Provence or thyme
- 500 ml vegetable broth
- 1 bunch basil leaves fresh
- 1 tbsp olive oil
- Salt and black pepper
- Decoration basil, pine nuts, cherry tomatoes
Instructions
- Chop the onion and crush the garlic cloves.
- In a large pot or dutch oven, heat a drizzle of olive oil. Sauté the onion for 2-3 minutes until translucent. Add the garlic, tomato paste and dried herbs.
- Mix well. Pour in the tomatoes and vegetable broth. Season with salt and pepper. Cook for 15 minutes. Add the white beans. Just before serving, add the chopped basil.
- Then, blend the soup until it is smooth using an immersion blender.
- Serve with a few basil leaves, a drizzle of olive oil and some pine nuts.
This is absolutely the best tomato soup I have had!
Greetings from Kernow (Cornwall in the UK)
Could I just ask when you say white beans do you mean the bean we call haricot across La Manche?
Merci beaucoup.
Why blend all the beans?? In my opinion you should hold back half and put them in after blending to add to the texture.
It’s a good idea ! You can definitively hold back some whole beans for the texture.
Looks delicious- looking forward to try this over the Easter weekend! So happy to have discovered you on TikTok- you are one of my favorite as simple/wholesome recipes – I love your talent ! xxx
Delicieux et simple! Merci. RC
Merci beaucoup !