Creamy Tomato Basil Soup (With out the Cream!)

There’s nothing fairly like a heat bowl of tomato soup, it’s comforting, nostalgic, and at all times hits the spot. Over time, I’ve made numerous variations, however this one has actually develop into a favourite in our home.

What makes this soup particular is how luxuriously creamy it’s, with out utilizing cream. As an alternative, I mix in cannellini beans and Greek yogurt, which give the soup a velvety texture whereas additionally including protein and staying gentle sufficient for on a regular basis meals. It’s the form of recipe that feels indulgent however nonetheless nourishing.

I like serving this soup on busy weeknights once we’re craving one thing cozy however nonetheless nourishing. It’s fantastic by itself, however I typically pair it with a easy inexperienced salad or a slice of crusty bread to make it a whole meal. And naturally, it’s good with a traditional grilled cheese sandwich for dunking, a kind of timeless consolation meals pairings that by no means will get outdated.

When you’re in search of a wholesome tomato basil soup that doesn’t sacrifice taste, that is the one. I hope you’ll give it a try to make it a part of your cozy-meal rotation.

Components (with Useful Notes)

• Olive oil: Use a good-quality olive oil for the very best taste base.
• Yellow onion & carrot: These add pure sweetness and depth to the soup.
• Garlic: Recent garlic makes an enormous distinction right here.
• Bay leaf & dried thyme: Easy herbs that give the soup traditional taste.
• Crimson pepper flakes: Only a pinch provides heat with out warmth.
• Crushed tomatoes: Creates the graceful tomato base.
• Hearth-roasted tomatoes: Provides a delicate smoky taste that deepens the soup.
• Roasted pink peppers: I like utilizing jarred roasted pink peppers right here for ease and constant taste. Simply you’ll want to drain them effectively earlier than chopping so the soup doesn’t get watery.
• Vegetable broth: Retains the soup vegetarian and flavorful.
• Cannellini beans: The key to creaminess and added protein.
• Balsamic vinegar: Brightens and balances the tomatoes.
• Recent basil: Provides freshness and traditional tomato-basil taste.
• Greek yogurt: Makes the soup creamy and protein-packed with out including heavy cream.
• Parmesan cheese (optionally available): A salty, savory end if desired.

Find out how to Retailer & Freeze

• Fridge: Retailer in an hermetic container for as much as 5 days.
• Freezer: Cool fully and freeze for as much as 2 months.
• Reheating: Heat gently on the range, stirring typically. Add a splash of broth if wanted.

Soup

Creamy Tomato Basil Soup with White Beans & Greek Yogurt

This creamy tomato basil soup is made with out heavy cream and will get its wealthy texture from white beans and Greek yogurt. It’s cozy, flavorful, protein-packed, and excellent for weeknight dinners or meal prep.

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Pinch of pink pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 2 (15 ounce) cans fireplace roasted tomatoes with juices
• 12 oz jar roasted pink peppers, drained and chopped
• 2 cups vegetable broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 tablespoon balsamic vinegar
• 1/3 cup chopped recent basil
• 1 teaspoon kosher salt
• 1/3 cup plain Greek yogurt
• Garnish: chopped basil and freshly grated Parmesan cheese, optionally available

• In a big pot, warmth the olive oil over medium-high warmth. Add the onion and carrot; cook dinner till comfortable, stirring often, about 5 minutes. Add within the garlic and cook dinner for 1 minute. Stir within the bay leaf, thyme, and crushed pink pepper.

• Add the tomatoes, roasted pink peppers, vegetable broth, beans, basil, balsamic vinegar, and salt; stir to mix. Scale back to low and simmer for 15 to twenty minutes.

• Take away the bay leaf. Stir within the Greek yogurt.

• Flip off the warmth and use an immersion blender to purée the soup within the pot. When you don’t have an immersion blender, let the soup cool till heat and switch to face blender. Mix till easy and return to the pot. Warmth over medium warmth till heated by.

• Ladle the soup into bowls and garnish with recent basil and Parmesan cheese, if desired.

this soup will hold within the fridge for as much as 5 days. It additionally freezes effectively. To freeze, cool the soup fully and retailer in a freezer container for as much as 2 months.

Energy: 214kcal, Carbohydrates: 39g, Protein: 10g, Fats: 3g, Saturated Fats: 0.5g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 2g, Ldl cholesterol: 1mg, Sodium: 1886mg, Potassium: 881mg, Fiber: 8g, Sugar: 10g, Vitamin A: 3087IU, Vitamin C: 44mg, Calcium: 190mg, Iron: 5mg

Key phrases basil, Greek yogurt, tomato, white beans

Have you ever tried this recipe?

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