Best Healthy Tomato Soup Recipes

HEALTHY TOMATO SOUP

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

HEALTHY TOMATO SOUP

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Discard cloves and bay leaf.

HEART HEALTHY TOMATO BEAN SOUP, LOW FAT

Steps:

• 1. Heat olive oil in a dutch oven or soup pot over low heat. Saute garlic with chili powder for 2 or 3 minmutes. Add tomatoes and juice. Simmer for 10-15 minutes.
• 2. Just before serving add beans and adjust seasonings, adding salt substitute and freshly ground black papper to taste. Garnish with chopped fresh basil or parsley.
• 3. NOTE: This soup is good served with French bread slices, brushed with olive oil and sprinkled with a little garlic powder, then baked about 5 minutes. This makes a nice crunchy garlic toast with little fat.

HEALTHY TOMATO DITALINI SOUP (VEGAN)

Steps:

• Heat the oil in a large suacepan over medium heat. Add the onion, garlic, and celery and cook for about 5 minutes or until they have softened.
• Score a cross in the base of each tomato then plac in a bowl of boiling water for 1 minute.
• Plunge them into cold water and peel the skin away from the cross.
• Halve the tomatoes and scoop out the seeds, roughly chop the flesh.
• Add the vegetable stock and tomato to the onion mixture and bring to a boil.
• Add the ditalini pasta and cook for 10 minutes or until al dente.
• Salt and pepper to taste, and garnish with flat-leaf parsley.

HEALTHY TOMATO-TORTELLINI SOUP

Steps:

• In a stock pot, melt butter over MED-HI heat; saute onions and garlic.
• Add all ingredients except tortellini and Parmesan cheese.
• Bring to a boil.
• Reduce heat and simmer, covered, for about 15 minutes.
• While the mixture simmers, prepare tortellini according to package, undercook, slightly!
• Drain. Add tortellini to soup mixture and simmer for about 5 minutes.
• Adjust seasonings.
• Serve in bowls and top with cheese.

HEART HEALTHY CHICKPEA, LENTIL & TOMATO SOUP

Steps:

• In a large saucepan gently sauté the onion in a little olive oil spray until softened.
• Add the lentils, spices, chickpeas, tomato and stock. Stir, cover and cook for about 15 minutes, or until the lentils are tender.
• Remove Two large ladles of the thick soup and set aside.
• Blend the rest with a stick blender until pureed, then add the 2 retained ladles and reheat until piping hot!
• Season with lots of ground black pepper and add more stock/water if you like a more dilute soup. Finally, top with fresh chopped coriander and serve with crusty bread!