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Creamy Tomato Basil Soup

Servings 8


  • 1 Tablespoon of olive oil
  • 1 large onion diced
  • 2 teaspoons of minced garlic
  • 2-28 oz can of crushed tomatoes
  • 32 oz of low sodium chicken broth
  • 1/3 cup minced basil leaves
  • 2 tablespoons of granulated sugar
  • 1 cup unsweetened almond milk
  • 1 teaspoon of dried oregano
  • 2 teaspoons of fresh or dried parsley
  • Salt and pepper to taste


  1. Heat olive oil in a large sauce pan and sauté onion and garlic in olive oil.
  2. Place tomatoes and chicken broth in sauce pan with onions and garlic and bring to a boil. Add sugar, Cover and reduce heat to simmer for 20 minutes.
  3. With an emulsion blender, puree the soup until mixture is smooth. If you don’t have an emulsion blender, turn off soup and let cool for about 30 minutes. Pour half of soup in a blender and blend for about 1 minute. Pour the blended soup into a bowl. Take the remaining, unblended soup and add to blender. Blend for about 1 minute and add all soup back to sauce pan. It still may have a few chunks, but that is the best part of the soup in my opinion!

  4. Add basil, oregano, parsley, and simmer for an additional 15 min.
  5. Turn heat to LOW heat. SLOWLY add almond milk; season with salt and pepper as needed and serve!

Recipe Notes

Nutrition Information: Serving Size: 1 serving, Calories 149, Fat 3g, Carbohydrates 24g, Protein 6g, Sodium 142mg, Sugars 19g