Simple 20 Minute Tomato Soup

It doesn’t get any easier or tastier than this Simple 20 Minute Tomato Soup! This plant based soup is the perfect low carb lunch or dinner. It's full of flavor, yet its low fat, low calorie, and low cholesterol. It’s great for meal prep and its freezer friendly!

Course Main Course, Soup

Cuisine American

Keyword freezer meal, tomato, vegan soup, vegetarian soup

Prep Time 5 minutes

Cook Time 20 minutes

Servings

Calories 116kcal

Author Intentionally Eat with Cindy Newland

Ingredients

12 garden fresh tomatoes could sub a 28 oz canned tomatoes
15 ounce tomato sauce
1 onion, chopped
5 garlic cloves
2 cups vegetable broth https://intentionallyeat.com/vegetable-bouillon-powder/
1 Tbsp dried basil
1 tsp sugar
salt and pepper to taste

Instructions

Heat broiler on high.
Slice tomatoes ½" slices and place on cookie sheet. Place unpeeled garlic cloves on cookie sheet. Spray tomatoes and garlic with olive oil. Broil on high for 5 minutes.
While broiling tomatoes and garlic, saute onion in a large pot over medium heat.
Add broiled tomatoes to the onions and continue to cook over medium heat. Squeeze garlic cloves out of their skin and place in pot with tomatoes and onions.
Add veggie stock, tomato sauce, sugar, basil, salt & pepper. Stir until combined. Bring to a simmer and cook for 15 minutes.
Use a stick blender or carefully place soup in a blender (it's hot so blend in small batches if using a blender) and puree until smooth. Strain if you want a smoother texture (but you're losing fiber) and top with fresh basil. Enjoy!

Nutrition