In my house, winter is soup season. Warm (check), hearty (check), comforting (check), easy to make (check)!
But my favorite thing about making a big pot of soup on a cold Sunday afternoon is – LEFTOVERS.
There’s something so satisfying about knowing you’ll have a delicious meal ready and waiting for you on days when you don’t feel like cooking.
This Tomato Basil Soup is a healthy remake to the classic and has been a recent repeat-offender on my weekly meal plan.
It’s creamy (but dairy-free!), nourishing and loaded with a special antioxidant called lycopene.
And here’s an interesting lil tidbit: the amount of lycopene actually increases when tomatoes are cooked, which means you get even more of lycopene’s cardiovascular, anti-cancer and anti-inflammatory benefits simply from eating this soup!
I love topping this soup with my spicy Crispy Chickpea Croutons and plant-based Parma Crumbles. But it would also be delish with a swirl of Cashew Sour Cream.
Add this to your must-make list and serve it with a grilled sammy, a big hearty salad or on its own.
Tomato Basil Soup
- 1 medium sweet onion, peeled and diced
- 1 large carrot, chopped
- 4 cloves garlic, peeled and chopped
- 2 tablespoons of extra virgin olive oil
- ½ tablespoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- 2 28oz. cans whole, peeled San Marzano tomatoes
- 4 teaspoons tomato paste
- ½ cup red wine (optional)
- 4 teaspoons balsamic vinegar
- 3 cups vegetable broth
- 1 teaspoon sucanat (or brown sugar)
- ¼ cup fresh basil, chopped
- Heat olive oil in a large pot over medium heat. Add the onions and cook until tender and fragrant, about 5 minutes, then add the carrot and garlic and cook for 4 minutes more, stirring often.
- Add sea salt, black and crushed red peppers to the veggie mixture and stir. Then stir in all the remaining ingredients (except the basil) and break the tomatoes into quarters.
- Bring the soup to a boil, then simmer on low for 30 minutes.
- Working in batches, add soup to a blender and blend until smooth and fully combined.
- Pour blended soup back into the pot, stir in the basil and serve immediately.
As always, I’d love to hear from YOU! Are you a soup lover? If so, how’d this recipe stack up?
AND if you have a hearty, snow-day-fave-recipe that keeps you warm when the temps are frigid, I’d love to hear about that too! Let me know down below! 😉