Tomato Basil Soup

Tomato Basil Soup

On a cold winter evening, there's nothing better than a steaming bowl of tomato soup! This is a quick and easy recipe with no chopping of vegetables necessary and it's a staple for our family when we're in a hurry! It is easy to put in a thermos jar and take with us when we travel, also.

Course Soup
Cuisine American
Keyword quinoa, soup, tomato
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 cups
Calories 202 kcal
Author Kristina McFeeters

Ingredients

POUR into Kettle:

  • 14 oz coconut milk

BLEND until smooth, and ADD to kettle:

  • 48 oz canned tomatoes OR 6 cups fresh
  • 1/2 med onion
  • 2 cloves garlic
  • 1 ½ tsp onion powder
  • 1/2 tsp garlic powder
  • 1 ½ tsp salt
  • 1 Tbsp sorghum molasses OR other sweetener
  • 6 oz tomato paste

ADD after cooking:

  • 2 tsp sweet basil
  • 2 cups cooked quinoa

Instructions

  1. BLEND 4 cups of tomatoes with the onion, garlic, seasonings, and tomato paste on high until seeds are blended. POUR into kettle.

  2. BLEND remaining tomatoes.

  3. MIX all ingredients together into a 4 quart kettle, except basil and quinoa.

  4. BRING to a boil, stirring occasionally.

  5. COOK over medium heat about 25-30 minutes. Leave lid cracked open and just keep at a low boil. Check every 5 minutes and stir. Turn down heat if needed.

  6. ADD basil and quinoa and simmer on low for 5 minutes.

  7. SERVE immediately OR POUR into warm jars and refrigerate.

Recipe Notes

VARIATIONS: Add cooked rice or quinoa or cooked pasta after soup is done cooking (ABC noodles are lots of fun!)

Nutrition Facts
Tomato Basil Soup
Amount Per Serving (1 cup)
Calories 202 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 661mg29%
Potassium 752mg21%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 11g12%
Protein 6g12%
Vitamin A 534IU11%
Vitamin C 18mg22%
Calcium 70mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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