Healthy Tomato Soup with Canned Tomatoes is an easy recipe that takes little effort and time. It's so creamy and deep with flavor that you can't taste the canned tomatoes. It's a must for the cold months!
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When soup season rolls around I pull out my favorites like Kale and Sausage Soup and the ever-so-comforting Low Carb Potato and Leek Soup. But there are two soups my mom requests year-round; my lovely Carrot Soup Recipe and THIS tomato soup.
Ingredient Notes
There are 2 minor ingredients that seem small but contribute significantly to the depth of flavor: the tomato paste and the bay leaf. They shouldn't be substituted or left out.
- Butter: The butter can be substituted for extra virgin olive oil or any non-fragrant oil. I prefer the butter taste and love the depth of flavor it adds.
- Heavy Cream: It contributes flavor and texture. You can take it or leave it; the soup is good either way. If you omit it, the serving size will change. It can be substituted with similar dairy products. Greek yogurt and sour cream work, but they will make the soup tangy. It won't taste bad; just tangy.
Remaining ingredients are in the recipe card below.
How to Make Tomato Soup with Canned Tomatoes
- Heat a large pot on medium-low heat. Meanwhile, peel and slice the carrot into ¼-inch thick rounds and peel and chop the onion.
- Melt the butter in the pot. Add the carrots, onion, and garlic and cook for 5 minutes.
- Add the tomato paste, canned tomatoes, broth, and spices. Cover with a lid and increase the heat to bring to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes.
- Once the carrots are fork-tender, remove the bay leaf and carefully transfer the soup contents to a high-powered blender. You can also use a handheld immersion blender but it takes more time.
Tip
To carefully transfer the soup to the blender I spoon in the majority of it, then pour in the rest.
- Add the heavy cream and blend, starting slow, and increasing speed until the soup is smooth. Ready to serve.
Make it a Meal
Tomato soup is great as a side to a main meal or as a soup-and-salad meal. It's known for pairing well with grilled cheese, and it goes well with Egg Salad, open-faced tuna melts, garlic parmesan low carb brussel sprouts, or even Southern Deviled Eggs.
Check out healthy breads for diabetics if you need some options.
Since the soup has little protein, you can add protein to it, or eat other protein foods with it. For more ideas, check out the low glycemic foods list.
Easy Protein Adds
- Cheese
- Non-fat Greek yogurt in place of the heavy cream
- Nutritional yeast.
FAQ
No. Do not drain canned tomatoes for soup.
Canned tomatoes for soup are a great shortcut. Using fresh tomatoes for soup requires them to be concassed (pronounced con-cuh-say-'d), which means they are blanched, shocked, peeled, and deseeded.
Yes; to make tomato sauce out of canned tomatoes, blend them until smooth.
Yes, but you will likely need fewer canned tomatoes than fresh tomatoes because fresh tomatoes in soup are normally peeled and deseeded.
Tomato soup is healthy if it doesn't have a bunch of added sugar because it's packed with vitamin A (as evidenced by its red color). This recipe is also a good source of fiber, potassium, and vitamin K.
Tomato Soup Nutrition
What makes this soup healthy is that it has no added sugars of any kind; though it has a natural sweetness. Also, each serving is a good source of vitamin K, potassium, and fiber! A good amount of vitamin A is present as well.
Nutrition Tip
The heavy cream adds a large amount of fat. To reduce the fat you can reduce the amount of heavy cream or add non-fat Greek yogurt instead. The more Greek yogurt you add, the tangier the soup will taste. It doesn't ruin the flavor, but if you're not used to it, maybe substitute only ¼ of the cream.
Diabetic Diet
Tomato soups often have an unnecessary amount of sugar in them. There's no added sugar in this recipe. Also, the recipe calls for butter, but it can be substituted for EVOO or any non-fragrant oil.
One serving of this soup is equal to 1 carb choice.
More to See
Recipe
Tomato Soup with Canned Tomatoes (Flavorful!)
- ½ cup Carrot (sliced)
- 1 cup Onion (yellow; chopped; about 1 medium onion)
- 2 Tablespoons Butter (unsalted; substitute any oil)
- 1 clove Garlic
- ½ Tablespoon Tomato paste
- 1 (15-ounce) can Tomatoes (diced, no salt added)
- 1 cup Broth (low sodium vegetable or chicken)
- ½ teaspoon Basil (dried)
- ¼ teaspoon Thyme (ground)
- 1 Bay leaf
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- ½ cup Heavy cream
- Heat a large pot on medium low heat.Meanwhile, peel and slice the carrot into ¼-inch thick rounds. Peel and chop the onion.
- Melt the butter in the pot. Add the carrots, onion, and garlic. Cook for 5 minutes.
- Add the tomato paste, canned tomatoes, broth, and spices. Cover with a lid and increase the heat to bring to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes.
- Once the carrots are fork-tender, remove the bay leaf.Transfer the soup contents to a high-powered blender. Add the heavy cream and blend, starting slow, and increasing speed until soup is smooth. Ready to serve.
- Makes 3 cups. Serving = 1 cup.
- Salt to taste if using salted butter, canned tomatoes, or broth.
- This recipe can easily be doubled.
- The tomato paste adds a depth of flavor but it can be omitted and still have great flavor.
jane Whitley
carb count?
Anonymous
Super duper good!
Traci Houston
Glad you enjoyed it!