Somedays, there is nothing better than simple tomato cream soup for lunch. I’m sure we have all reached for that can of soup that has probably been sitting in the pantry for months…maybe years. Let’s be real, in a pinch or when you just need to eat something quick… it feels like the best idea at the time.

The downside of canned soups is that there are a few problems that make them not as healthy as you would think. First is the can itself. The inside is layered with BPA plastic which is linked to so many health issues from heart disease to fertility issues. It’s scary stuff, look it up. The other downside is that just like many other food products that will sit on a shelf for months or even years, there are high levels of preservatives and fillers to make sure it doesn’t spoil. Because of this, we see very high levels of sodium. It is recommended that we do not exceed 1500 mg of sodium per day in Canada, and just one serving of canned soup can have up to 870-890 mg.

This recipe gives you all the canned tomato soup vibes without all the bad stuff. It’s quick, simple & healthy. Best of all, it freezes super well so you can always have some to reheat and ready within a few minutes.


It’s also super healthy…and dairy-free. So how is it creamy without dairy? Carrots. Interesting right? They naturally have a thick consistency, even when blended or pureed. It gives it that thick creamy texture without having to add any of the heavy cream. You won’t even notice its missing.

INGREDIENTS:

  • 6 medium-sized tomatoes

  • 1 onion

  • 2 carrots

  • 1 tbsp of olive oil

  • 1 tbsp of balsamic vinegar

  • 2 cups of vegetable broth

  • salt & pepper to taste

  • fresh basil for garnish (optional)


DIRECTIONS:

  1. Preheat your oven to 400 F since we are going to roast our veggies to bring out the flavours and get them juicy.

  2. Chop your tomatoes, carrots and onions into 1-inch pieces and put them on a rimmed baking sheet.

  3. Pour the vinegar, oil, a few cracks of black pepper and a few pinches of salt over the vegetables and mix with your hands until they are all well coated. Put your baking sheet in the oven and roast for 45 minutes.

  4. Once done, add your roasted veggies to a large saucepan and add your broth. Using a handheld blender or immersion blender, puree until smooth. If you don’t have one, you can also add these ingredients into a blender and blend until smooth.

  5. Simmer on low for an additional 10 minutes.

    Garnish with some fresh basil and even my favourite Quick & Simple Homemade Croutons (recipe here).

    This soup will last 3-4 days in the fridge and freezes for up to 5 months.

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