Healthy Cream of Tomato Soup

Cream of tomato soup in a white bowl with a colorful napkin in the background.

5 from 4 votes

This healthy Cream of Tomato Soup is SO easy to make! Pair it with a grilled cheese sandwiches and sliced apples topped with cinnamon for a quick weeknight meal.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Dinner, Lunch, Soup

Cuisine: American, Gluten Free, Grain Free, Low FODMAP Option, Mediterranean, Vegetarian

Keyword: easy tomato soup recipe

Servings: servings

Calories: 114kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

3 pounds tomatoes i.e. dry farmed tomatoes
1 large onion
4 cloves garlic
olive oil for drizzling, approximately 2 tablespoons
salt and pepper to taste
1/4 cup fresh basil chopped
1 cup whole or 2 % milk or use almond, rice, or coconut milk for vegan version

Instructions

Pre-heat oven to 375 degrees. Remove stems from tomatoes and slice in half lengthwise. Peel garlic and onion and cut onion into 8 large chunks.
Place tomatoes, onions, and garlic on two parchment lined baking sheets. Drizzle with olive oil, and season with salt and pepper. Roast for approximately 40 minutes, then remove from oven to cool for 10 minutes.
Carefully place roasted tomatoes, onions, and garlic in a blender along with the chopped basil, and blend on high until smooth. Add milk or milk alternative to tomato mixture and blend in. Taste and add additional salt and pepper if desired before serving.

Notes

Low FODMAP Option: Omit onions & add an extra pound of tomatoes. Use garlic oil in place of garlic. Use lactose free milk or your favorite plant based low FODMAP "milk".
Vegan Option: Use your favorite plant based milk in place of cow's milk.
Freezer Tip! Make a big batch of the tomato soup WITHOUT the milk and store in the freezer. When ready to eat, heat soup then blend in milk right before serving.

Nutrition