If you care about your diet, then you need to look for low sugar content dishes and we are going to provide you with an amazing recipe you shouldn’t miss. It is noted that you can make use of canned or fresh tomato in order to make the following scrumptious soup.
In less than 30 minutes, you can have a bowl of this savory tomato soup that tastes like it took hours to make. It’s delicious, and it really is smooth (without any dairy!). It’s also vegan, low in calories, gluten-free, low in carbs, and loaded with health benefits. Winning!
How wonderful it is to make tomato soup from scratch using only a few ingredients found in the pantry, rather than resorting to high-sodium, high-fructose corn-syrup-laden canned varieties. That’s a no-brainer, and it’s especially helpful for those on a limited budget.
And because good canned tomatoes have such a rich flavor on their own, you can make a nutritious and appetizing soup with very few other ingredients.
To make a sweet and tender onion, simply saute’ it slowly in olive oil. That gives you a natural sweetener and turns just two ingredients into a taste foundation. Tomatoes should be added, cooked for 20 minutes, seasoned to taste, blended until smooth, and served with crusty bread.
THE COMPOSITION AND INGREDIENTS
Whole tomatoes of high grade that have been canned (diced tomatoes are ok too)
Oil from olives, either regular or extra-virgin
Onion (any color) (any color)
Water or vegetable broth
Basil that has just been picked from the plant (optional)
The sprinkling of salt and pepper
A dash of salt (optional)
Recipe for Quick and Easy Tomato Soup
(Please note that this is a condensed description with images; the complete recipe is at the bottom of the page.)
Slice an onion and throw it in the pot with some olive oil.
Use salt and pepper to taste, and cook until tender (about 8 mins).
Cook for 20 minutes after adding the tomatoes, liquid (water or broth), and salt.
Season to taste with salt and pepper, if desired, then combine in a food processor or blender until fully smooth. To purée the soup right in the pot, I used a Vitamix, but any strong immersion hand blender would do.
TIPS & NOTES FOR COOKS
What You’ll Need to Make Tomato Soup
When it comes to canned tomatoes, I recommend going with whole peeled tomatoes. When compared to diced versions, these are much more satisfying all over. The use of high-quality sliced tomatoes is acceptable, nevertheless.
ONION: dice, slice, or chop it, the less work it’s going to take, the better. The onion gains added flavor and sweetness through a slow cooking process in a tiny amount of lard. Make sure it’s tender, see-through, and sweet; if it browns too much, the result will be bitter.
I used low-sodium vegetable broth, but feel free to use your preferred broth or even chicken stock if you’re not keeping it vegan; just remember to adjust the seasoning at the end. Those without broth at the ready can use water.
Tomatoes’ acidity varies from brand to brand, so adding a pinch of sugar is optional but recommended.
For the sake of convenience and speed, I’ve written this recipe as a tomato soup, but if you have potatoes on hand, feel free to add them. Your choice of preparation method won’t affect the taste.
My question is whether or not this tomato soup can be frozen.
Leftover tomato soup can be safely frozen. Before putting soup in the freezer, let it cool completely in the fridge.
Is it healthy to eat canned tomatoes?
Tinned tomatoes, which are often overlooked, have a surprising number of health benefits.
They have few calories but a wealth of beneficial nutrients like vitamins, beta-carotene, fiber, and the cancer-fighting, heart-healthy, bone-building, skin-nourishing antioxidant lycopene.
Tomatoes, salt, and water or tomato juice are the ideal three ingredients to see on a label. If they’re organic, that’s a huge plus.
Simple Recipe for Tomato Soup
Make this calming tomato soup in under 30 minutes with only a few cheap pantry supplies. It has a pleasant flavor and a silky texture (without the use of any dairy), and it is vegan, low in calories, gluten free, and carbohydrate free.
You’ll get three appetizer-sized portions from the amounts shown (a bit more than 1 cup each)
1 tablespoon of olive oil (preferably extra virgin)
1 medium onion, peeled and sliced (of any color)
1 milligram each of salt and pepper
Two 28-ounce cans of whole tomatoes (diced are ok too)
1/4 cup (60 ml) of water or vegetable broth
Salt, to taste (about 14 tsp)
the flavor of freshly ground pepper
sugar, to preference (optional)
1.5 ounces of basil leaves (optional)
Saute the onion in a big saucepan or Dutch oven with some olive oil, salt, and freshly cracked black pepper over medium heat until it is soft and delicious (translucent, and not too brown). About 7–8 minutes is all it takes.
Put the tomatoes, broth, and salt into a pot and bring to a boil over high heat. Stir occasionally and cook for about 20 minutes with the cover on.
After removing the dish from the heat, you can taste it and adjust the seasoning as needed. To counteract the acidity of the tomatoes, which might differ from brand to brand, you could add a little sugar now.
Blend the soup with an immersion blender or transfer it to a blender and puree the basil leaves until smooth. Steam can be very hot, so be careful.
Serve the soup in three bowls, each with a sprinkle of freshly cracked pepper and a drizzle of olive oil. Accompany with crusty bread.
Any leftovers can be stored safely in the fridge for up to four days. Tomato soup can be frozen for up to three months if stored in an airtight container (with an inch of headspace).
Seasoning: If you’re using a broth that has a strong salt flavor on its own, wait to make any seasoning adjustments until the very end. To balance the low sodium vegetable broth, I added a pinch of fine salt.
Please note that the nutritional information was calculated using an internet tool. This is simply a rough estimate and should not be used in place of the guidance of a trained nutritionist. The olive oil drizzle at the end is not factored into the calorie count or serving size.