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Creamy Tomato Basil Soup (No Cream) – Easy & Healthy

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This creamy tomato basil soup is velvety and rich without any heavy cream, thanks to a simple blending technique and a secret ingredient. Ready in under 30 minutes, it’s a healthy, comforting meal perfect for any night of the week.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
  • 1 cup low-sodium vegetable broth or chicken broth
  • 1/4 cup fresh basil leaves, packed (plus more for garnish)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup reserved pasta water or water

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant.
  3. Pour in the whole peeled tomatoes with their juices. Use a wooden spoon to break them up. Let come to a gentle simmer.
  4. Add the broth, salt, black pepper, and red pepper flakes (if using). Stir and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
  5. Turn off the heat. Add the fresh basil leaves and grated Parmesan. Stir until the cheese melts.
  6. Use an immersion blender to puree the soup until completely smooth and velvety, about 1 to 2 minutes. (Alternatively, let cool slightly and blend in batches in a regular blender.)
  7. Stir in the reserved pasta water or plain water.
  8. Taste and adjust seasoning as needed.
  9. Ladle into bowls. Garnish with a drizzle of olive oil, fresh basil leaves, and extra Parmesan if desired. Serve with crusty bread or a grilled cheese sandwich.

Notes

For a vegan version, omit the Parmesan or use a vegan alternative and add a tablespoon of nutritional yeast. For extra creaminess, blend in a can of rinsed and drained cannellini beans. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: creamy tomato basil soup, no cream, healthy tomato soup, easy tomato soup, 30 minute soup, vegetarian soup, gluten free soup

Find it online: https://lunafeast.com/creamy-tomato-basil-soup-no-cream-easy-and-healthy/