Diaries of a Plant Powered Dietitian


Tomato Basil Soup

The rain was drumming softly on the roof the other night and the leaves have started to turn their brilliant fall colors, so I thought this would be a perfect night to whip up one of my favorite homemade tomato soups. This soup is perfect for cold days, but one of the reasons I love it is because it's so EASY and takes under 45 minutes to make, which is a huge plus for me and my hectic schedule. This soup is wonderful with sourdough toast or grilled cheese sandwiches.


  • 4 cloves of garlic, minced
  • 1 medium yellow onion
  • 2 Tbs. olive oil
  • 1 - 28 oz. can whole peeled tomatoes
  • 1 - 28 oz. can diced tomatoes (in their own juice)
  • 1 Tbs. tomato paste
  • 2 cups vegetable stock made from vegetable bouillon*
  • 1 tsp. granulated sugar
  • 1/2 tsp. sea salt
  • 1/4-1/2 tsp. black pepper
  • 1/3 cup half and half (or plain soymilk if vegan)
  • 1/4 cup freshly chopped basil
  • Grated parmesan cheese for topping (optional)


  1. In a large (3-4 quart) saucepan, heat the olive oil over medium heat. Chop the onions and add to saucepan, sautéing gently until translucent and fragrant (about 5 minutes).
  2. Add the garlic and heat for 1 minute, being careful not to burn. Add the canned tomatoes, salt, pepper, sugar, and basil. Stir all together well.
  3. Add the vegetable stock and tomato paste and cover, simmering on low for 15-20 minutes.
  4. Remove from heat and stir in the half and half or soymilk. Using a handheld immersion blender, gently puree the soup. You can also transfer the soup in batches and puree in a blender.
  5. Serve topped with additional basil or Parmesan cheese.
  6. *I always use Better than Bouillon (either the "no chicken" vegetarian bouillon or the vegetable bouillon) for all my soups rather than vegetable broth. I find that it provides a much more savory flavor that is needed for vegetarian soups. Simply mix 1 tsp. bouillon with 1 cup water and boil.

Prep Time: 5 minutes         Total Time: 30 minutes              Servings: 16 (8 oz. cups of soup)
Per serving: 48 calories, 6 grams of carbohydrate, 1.2 grams protein, 2 grams fat

Natalie Colla