This Easy 30-Minute Tomato Basil Soup is a quick and healthy recipe that’s perfect for warming up on a chilly day. It’s packed with fresh flavors from tomatoes, sweet onions, garlic, and basil, complemented by a creamy texture from almond milk. With just a few ingredients and 30 minutes, this vegan and gluten-free soup is rich, hearty, and satisfying. It’s perfect for a cozy lunch or dinner, and pairs wonderfully with a grilled cheese sandwich!

Full Recipe:

Ingredients

• 3 to 4 tablespoons olive oil

• 2 large carrots, peeled and diced 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)

• 1 ½ to 2 cups water or low-sodium vegetable broth

• ¾ cup fresh basil leaves, packed (about 2 handfuls), plus more for garnishing

• 1 teaspoon kosher salt (or to taste)

• 1 teaspoon freshly ground black pepper (or to taste)

• 2 bay leaves

• 1 to 2 teaspoons granulated sugar (optional)

• Pinch of cayenne pepper (optional)

• ½ to 1 cup Silk Light Original Almondmilk (or any non-dairy milk)

Directions

1. Cook the Vegetables:
   In a large Dutch oven or stockpot, heat olive oil over medium-high heat. Add the carrots and onions, and cook for about 7 minutes, until softened and lightly caramelized.

2. Add Aromatics:
   Add garlic and oregano, cooking for another 1 minute until fragrant.

3. Add Tomatoes and Simmer:
   Add the canned tomatoes (undrained), water (or broth), basil, salt, and pepper. Stir to combine, bring to a boil, then remove from heat.

4. Blend the Soup:
   Transfer about half of the soup to a blender and blend until smooth. If you have a high-speed blender, you can do it in two batches. If you prefer a chunkier texture, use an immersion blender.

5. Simmer Again:
   Return the blended soup to the pot, add the bay leaves, and simmer for an additional 5 minutes. Taste and adjust seasoning, adding sugar (to balance acidity) and cayenne for extra flavor.

6. Add Creaminess:
   Stir in the almond milk for a creamy texture. Adjust the amount depending on your desired consistency.

7. Serve:
   Remove bay leaves and serve the soup with croutons and fresh basil for garnish.

Nutrients

Each serving contains approximately:

• Calories: 185

• Carbohydrates: 22g

• Protein: 4g

• Fat: 11g

• Saturated Fat: 1g

• Fiber: 5g

• Sugar: 13g

Why This Tomato Basil Soup Works So Well

Tomato soup is a classic comfort food, but this version is elevated with fresh herbs, vibrant vegetables, and a smooth, creamy texture. The combination of San Marzano tomatoes with a blend of onions, carrots, and garlic creates a sweet and savory base for the soup. By using almond milk, this recipe achieves the perfect creamy consistency without any dairy, making it vegan and light. The basil adds a fresh, aromatic kick, perfectly complementing the tomatoes. This soup is hearty enough to be a main dish, yet light enough to be a satisfying side or starter. It’s incredibly easy to prepare and quick, making it a go-to recipe for any time of year.

The Key Ingredients That Make This Soup Shine

• Olive Oil: Olive oil is used to sauté the vegetables, adding a rich, slightly fruity flavor to the base of the soup.

• Carrots and Vidalia Onion: Carrots and sweet Vidalia onion add natural sweetness and depth of flavor to the soup. They caramelize when cooked, creating a base that balances the acidity of the tomatoes.

• Garlic and Oregano: Garlic and dried oregano provide the aromatic flavors that make this soup so fragrant and comforting. They are essential for giving the soup its savory, herbaceous taste.

• San Marzano Tomatoes: San Marzano tomatoes are prized for their sweet, rich flavor and low acidity. Using these tomatoes helps create a smooth, well-balanced soup without the need for added sugars or thickeners.

• Basil: Fresh basil adds a burst of aromatic, herbal flavor that enhances the tomato base. It’s essential for creating the classic tomato basil flavor that defines this soup.

• Almond Milk: Almond milk provides creaminess without the heaviness of dairy, making the soup lighter and suitable for vegans. It helps smooth out the soup, giving it the perfect consistency.

• Bay Leaves: Bay leaves contribute an additional layer of depth and complexity, rounding out the flavor of the soup.

How to Make Easy 30-Minute Tomato Basil Soup

This soup comes together quickly, making it an ideal recipe for busy nights or when you’re craving a quick and satisfying meal.

Step 1: Cook the Vegetables

Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced carrots and onions, and cook for about 7 minutes, stirring occasionally. The vegetables should soften and become lightly caramelized, releasing their natural sweetness.

Step 2: Add Aromatics

Add the minced garlic and dried oregano to the pot, cooking for an additional 1 minute until fragrant. This step allows the garlic and oregano to infuse the oil, creating a fragrant base for the soup.

Step 3: Add Tomatoes and Simmer

Add the undrained canned San Marzano tomatoes, water (or vegetable broth), fresh basil, salt, and pepper. Stir to combine, then bring the mixture to a boil. Once boiling, remove from heat. This step allows the flavors to meld together and infuses the tomatoes with the herbs and aromatics.

Step 4: Blend the Soup

Transfer half of the soup to a blender, blending until smooth. If you have a high-speed blender, you can do this in two batches. If you prefer a chunkier texture, you can use an immersion blender directly in the pot, blending just a portion of the soup for a more rustic, textured result.

Step 5: Simmer Again

Return the blended soup to the pot. Add the bay leaves, and let the soup simmer for an additional 5 minutes, allowing the flavors to meld further. Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to balance the flavors. If desired, you can also add granulated sugar to help balance any acidity from the tomatoes.

Step 6: Add Creaminess

Stir in the almond milk for a smooth, creamy texture. Adjust the amount of almond milk depending on your desired consistency. If you prefer a thicker soup, use less almond milk, and for a lighter, more soup-like texture, add more.

Step 7: Serve

Remove the bay leaves and serve the soup hot. You can garnish with extra fresh basil for a burst of color and flavor. Serve it with a side of crispy croutons or a grilled cheese sandwich for a classic pairing.

Serving Suggestions for Easy 30-Minute Tomato Basil Soup

While this soup is hearty and satisfying on its own, it pairs wonderfully with a variety of sides. Here are some ideas:

• Grilled Cheese Sandwich: A classic pairing that’s always a hit, offering a warm and comforting contrast to the smooth, tangy soup.

• Crusty Bread: Serve the soup with a slice of toasted baguette or rustic bread for dipping.

• Salad: A light side salad, like a simple mixed greens salad or a Mediterranean-style salad, would balance out the richness of the soup.

• Croutons: Homemade or store-bought croutons add a nice crunch and are great for soaking up the delicious soup.

Conclusion

Easy 30-Minute Tomato Basil Soup is the perfect recipe for a quick, healthy, and comforting meal. With fresh tomatoes, aromatic herbs, and a creamy texture, this vegan and gluten-free soup is a crowd-pleaser that can be enjoyed by everyone. The recipe is simple to make, requires just a few ingredients, and can be customized to your taste. Whether served on its own or with a grilled cheese sandwich, this soup is sure to warm you up and leave you feeling satisfied. It’s a great option for a busy weeknight dinner, meal prep, or even serving guests.