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.
A nice solid 4 for me. A bit higher for my wife.
Pro Tips: Recipe Notes for Zero Fat Tomato Basil Soup
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.
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.
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
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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Originally Published January 13, 2019