Ready in less thirty minutes, this easy tomato basil soup has the added bonus of zero fat. Just follow the simple step by step photo instructions.
Over the years, I have had “trouble” with tomato soup, specifically the canned stuff. I just can’t do it. The watered-down tomato-like taste. Just nothing redeeming about it.
I have several times to make tomato soup with fresh tomatoes, the preferred method I’m sure. The results have been very good, but I don’t seem to have a great source of tomatoes on demand.
The science part of me wants “reproducible” results. So I’m using with ingredients that I can keep around with consistent quality.
My Rating
A nice solid 4 for me. A bit higher for my wife.
Pro Tips: Recipe Notes for Zero Fat Tomato Basil Soup
The Tomatoes
You have choices here. The easiest will be crushed tomatoes. I have one I prefer so I’m good but this is the main component so you need to be happy with your choice.
You can also use whole or diced can tomatoes. You will need an emersion blender if you do.
The tomatoes may need a touch of sugar to your taste.
If you want to use fresh tomatoes, you need a different recipe.
The Dairy
Many recipes use heavy cream or at least half and half. I can not bring myself to do that. Non-fat evaporated milk is a common substitute and works great here.
You may also use cream, half and half, milk, or even chicken broth — your choice.
Other Things
I do thank fresh basil is very nice here but use dry if you need to.
The baking soda may seem odd to you. But it will neutralize the acid in the tomato, so it tastes less acidic, and they won’t curdle the milk in the soup — both good things.
Other “Comfort Food” Soups
Easy One Pot Broccoli Cheese Soup
Old Fashion Vegetable Beef Soup
Notice both fresh and dry basil in the picture. It is one or the other.
If using fresh basil, prep 5 medium leaves by pinching off the stem, form a stack with the largest on the bottom and smallest on top. Roll from the stem end into a small “cigar”. Cut into narrow ribbons by pulling the knife through the basil and not crushing it.
Add 28 oz canned crushed tomatoes to a large non-reactive saucepan. Add 1 teaspoon dry basil or the fresh basil, 1/2 teaspoon each of onion powder, garlic powder, kosher salt, and pepper. Also, add 1/2 teaspoon baking soda. Cover and simmer for 15 minutes.
Add 12 oz can of fat-free evaporated milk. Taste test for sweetness. Add 1-2 teaspoon of sugar if desired, but I did not. You may also use cream, half and half, milk, or even chicken broth.
Simmer for 5 minutes more and serve.
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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Zero Fat Tomato Basil Soup
Ingredients
- 28 oz crushed tomatoes - one large can
- 12 oz Fat free evaporated milk
- 1 teaspoon dry basil - or 5 leaves fresh
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking soda
- sugar - optional if needed
Instructions
- If using fresh basil, prep 5 medium leaves by pinching off the stem, form a stack with the largest on the bottom and smallest on top. Roll from the stem end into a small "cigar". Cut into narrow ribbons by pulling the knife through the basil and not crushing it.
- Add 28 oz canned crushed tomatoes to a large non-reactive saucepan. Add 1 teaspoon dry basil or the fresh basil, 1/2 teaspoon each of onion powder, garlic powder, kosher salt, and pepper. Also, add 1/2 teaspoon baking soda. Cover and simmer for 15 minutes.
- Add 12 oz can of fat-free evaporated milk. You may also use cream, half and half, milk, or even chicken broth.
- Taste test for sweetness. Add 1-2 teaspoon of sugar if desired, but I did not.
- Simmer for 5 minutes more and serve.
Recipe Notes
Pro Tips
- The tomatoes are key to this recipe. Use a brand you love. Do not use cheap generic tomatoes.
- I used crushed tomatoes but whole or diced can be used but you will need an immersion blender.
- The fresh basil is worth the trouble here, but a good dried basil will be fine.
- I suggest the non-fat evaporated milk, but you can use heavy cream, half and half, milk, or chicken broth.
- Testing for sweetness is necessary due to tomato variations.
- Good refrigerated for up to 4 days. Should freeze well.
- The baking soda is somewhat the "secret ingredient". It will neutralize the acid in the tomato, so it tastes less acidic, and prevent the curdling of milk products in the soup.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published January 13, 2019
Jane
I never realized I could make my own tomato soup. Thank you, it was delicious.
DrDan
Hi Jane,
Welcome to the blog.
Glad you enjoyed the recipe.
Thanks for the note.
Dan
Linda Lee
Thank you for sending the link! Looks delicious. I am sorry I must have missed this “blog”. I will be making this soon. With our cold spell this week it should be perfect to warm up with. I found the note of adding baking soda interesting and quite informative as well.
Carol
Wow, so easy and so good! My only adjustments for my personal taste were using twice the amount of basil and slightly more garlic and onion powder, and my on hand evaporated milk was regular I think.
Thank you so much for this easy recipe and more importantly, the inspiration.
DrDan
Hi Carol,
Welcome to the blog.
A recipe is just guidelines and exists for modifications. Yours sounds great.
Thanks for the note.
Dan