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Fire-Roasted Tomato Basil Soup

A creamy, super delicious tomato basil soup with no cream! A scoop of Greek yogurt and lots of healthy pureed veggies are the "creamy" secrets!

Course Main Course, Side Dish, Soup
Cuisine American
Keyword Fire-Roasted Tomato Basil Soup, Tomato Basil Soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 1 cup servings
Calories 76 kcal
Author Chris Scheuer

Ingredients

For the soup:

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 large onion roughly chopped
  • 2 tablespoons pesto
  • 1 tablespoon Italian seasoning
  • 4 cups low sodium chicken broth
  • 2 14½-ounce cans fire-roasted canned tomatoes
  • 8 ounces baby carrots or four average size carrots, peeled and roughly chopped
  • 1 large potato 10-12 ounces
  • ¼ cup fresh basil leaves packed
  • 1 teaspoon brown sugar
  • ½ teaspoon baking soda
  • 1-1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper

To finish:

  • ½ cup Greek yogurt I use Fage whole milk yogurt
  • 1 tablespoon pesto
  • additional fresh basil leaves for garnish, if desired
  • shaved parmesan cheese for garnish, if desired
  • pine nuts for garnish, if desired
US Customary - Metric

Instructions

  1. In a large soup pot or Dutch oven, combine the butter and the oil over medium-low heat. When the butter is melted and bubbly add the onion, pesto and Italian seasoning. Cook 4-5 minutes until the onion is soft and the mixture is very fragrant.
  2. Add the chicken stock, tomatoes, carrots, potato, basil, brown sugar, baking soda, 1 teaspoon kosher salt and pepper. Bring to a boil then cover and reduce to a steady simmer. Cook for 20-25 minutes or until the carrots are very tender.

  3. Add the Greek yogurt and the additional tablespoon of pesto. Using an immersion blender or a regular blender, puree the soup until nice and smooth. If using a regular blender wait for the soup to cool a bit. Then blend with the middle cap of the blender top off and several layers of paper towel or a clean kitchen towel over the opening to prevent splash back. You can also use a small funnel over the opening. The idea is to let some of the steam escape so there’s not an explosion from steam build-up in the blender.

  4. Taste and add more seasoning, if needed. Serve with, freshly ground black pepper, shaved Parmesan cheese, toasted pine nuts and fresh basil leaves for garnish, if desired.

Recipe Notes

See Café Tips above in the post for more detailed instructions, tips and suggestions.

Nutritional information does not include garnishes.

Nutrition Facts
Fire-Roasted Tomato Basil Soup
Amount Per Serving
Calories 76 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 506mg22%
Potassium 171mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 3293IU66%
Vitamin C 2mg2%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.