Tomato Soup

I created this recipe while trying to lose weight, but still wanting to have a tasty, filling, light and healthy dinner. I sometimes add a half cup of coconut milk for a richer, creamier texture, especially when serving it as a side with a sandwich or wrap.

Try this with my Chickpea Tuna Wrap!

I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!

Tomato Soup

Zahra

I created this recipe while trying to lose weight, but still wanting to have a tasty, filling, light and healthy dinner.

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Total Time 1 hour hr

Course Soup

Servings 2 people

Ingredients

  

• ½ cup Yellow Onion chopped
• ½ cup Celery chopped
• 1 cup Carrot chopped
• 7 cloves Garlic roughly chopped
• ½ tsp Salt
• ½ tsp Black Pepper
• 1 lb Tomatoes roughly chopped
• ½ tsp Dried Parsley
• ½ tsp Dried Oregano
• ½ tsp Dried Thyme
• 1½ cups Water
• ½ cup Coconut Milk
• 2 tbsp Fresh Basil minced

Instructions

 

• Heat a pan on medium heat. Add onion, celery, carrot, garlic, salt and pepper and sauté for 5-7 minutes. Sprinkle some water if the mixture sticks to the pan.
• Add tomatoes, parsley, oregano, and thyme and mix well.
• Cover the pan, reduce heat to low-medium and cook for about 30-40 minutes.
• Add this mixture to a blender along with the fresh basil and blend until smooth.
• Move mixture back to pan. Add water and coconut milk. Adjust salt to taste. Bring mixture to a boil, turn off heat, and let sit for 5-7 minutes. Serve while hot! 

Notes

If using an immersion blender, add water before blending the mixture.

Keyword soup, tomato soup