American · Lunch · Dinner

Tomato Soup

Name: Tomato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 medium onion, chopped; 1 medium carrot, chopped; 1 stalk celery, chopped; 3 cloves garlic, sliced; 2 tbsp tomato paste; 2 cans (400 g each) canned whole tomatoes, with juice; 2 cups low-sodium vegetable broth; 1/2 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 cup loosely packed fresh basil leaves; 3 tbsp light cream

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A velvety blended tomato soup with sweet sautéed vegetables, fresh basil and just a splash of cream for richness without heaviness.

Prep: 10 min
Cook: 35 min
Total: 45 min
Serves: 4

Easy
Vegetarian
Low Carb

Per serving124kcal6% of a 2,000 kcal day

3gProtein

16gCarbs

6gFat

6gFiber

Calories come from: Carbs 48% · Fat 42% · Protein 10%

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Ingredients

For 4 servings

1 tbsp14 golive oil
1 medium150 gonion, chopped
1 medium60 gcarrot, chopped
1 stalk40 gcelery, chopped
3 cloves9 ggarlic, sliced
2 tbsp32 gtomato paste
2 cans (400 g each)canned whole tomatoes, with juice
2 cups480 glow-sodium vegetable broth
1/2 tspdried oregano
1/4 tspsalt
1/4 tspblack pepper
1/2 cup loosely packed12 gfresh basil leaves
3 tbsp45 glight cream

Steps

1
Heat the olive oil in a large pot over medium heat.
2
Add the onion, carrot and celery and cook, stirring often, for 8 minutes until soft.
3
Stir in the garlic and cook for 1 minute until fragrant.
4
Add the tomato paste and cook for 2 minutes, stirring, until it darkens slightly.
5
Pour in the canned tomatoes with their juice, the vegetable broth and the oregano.
6
Bring to a boil, then lower the heat and simmer, partly covered, for 20 minutes, breaking up the tomatoes with a spoon.
7
Take the pot off the heat and add most of the basil, keeping a few leaves for garnish.
8
Blend until completely smooth with a stick blender, or carefully in batches in a jug blender with the lid vented.
9
Return to low heat, stir in the light cream and warm through for 2 minutes without boiling.
10
Season with the salt and pepper, tasting first, then serve topped with the remaining basil.

Swaps, storage and make-ahead

Swaps

For a vegan version, replace the light cream with plain unsweetened oat or soy milk, or a spoonful of canned coconut milk.
For extra creaminess without dairy, blend in a few tablespoons of drained canned white beans instead of the cream.
If fresh basil is hard to find, stir in 1 teaspoon of dried basil with the oregano and garnish with chopped parsley.
For gluten-free soup, choose a vegetable broth labelled gluten-free.

Storage

Cool and refrigerate within 2 hours in a covered container for up to 3 to 4 days, then reheat gently until steaming hot. For freezing, freeze the soup before adding the cream for up to 3 months, thaw in the fridge, and stir in the cream when reheating.

Make ahead

Make the blended soup up to 3 days ahead and keep it in the fridge without the cream. Reheat until steaming, then stir in the cream and fresh basil just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: CeleryMilk

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (411 g)	Per 100 g
Calories	124 kcal	30 kcal
Protein	3.1 g	0.8 g
Carbohydrates	16.1 g	3.9 g
of which sugars	9.9 g	2.4 g
Fiber	5.7 g	1.4 g
Fat	6.3 g	1.5 g
of which saturated	1.7 g	0.4 g
Sodium	468 mg	114 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.