Healthy Tomato Soup Recipe
This Healthy Tomato Soup Recipe is a creamy, protein-packed spin on a classic favorite. Made with fresh veggies, Greek yogurt, and low-calorie ingredients, it's perfect for any season and ready in under an hour. Great for weeknight meal prep!
Servings: 4 servings
Calories: 188kcal
Ingredients
- 2 tablespoons Extra Virgin Olive Oil Avocado oil or butter may be used instead.
- 1 cup Yellow Onion diced
- 1 cup Carrots diced or shredded, You can substitute these with sweet potatoes or another vegetable that is sweeter
- 1 tablespoon Garlic minced
- 2 cups Vegetable Broth Low Sodium
- 28 ounce Crushed Tomatoes canned with juices
- ½ cup Greek Yogurt low fat
- ½ tablespoon Dried Basil
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Parsley
- Salt and Pepper to taste
Instructions
Instant Pot
- Set Instant pot to Sauté for 10 minutes. Heat olive oil. Sauté onions and garlic over low heat for 5 minutes until translucent.
- Add in carrots and sauté for an additional 5 minutes. Make sure to scrape up any browned bits from the bottom to avoid a burn notice.
- Add in the remaining ingredients except the yogurt. Stir to combine. Cover and set to Sealing, Pressure Cook for 15 minutes.
- Release the pressure then stir in the Greek yogurt. Serve immediately with fresh basil and more yogurt on top.
Slow Cooker
- Sauté the onions and garlic with the olive oil in a skillet until translucent. Add the carrots and sauté a few minutes until softened.
- Transfer the vegetables to the slow cooker along with the remaining ingredients minus the yogurt. Cook on low 6-8 hours or on high 3-4 hours covered.
- Stir the Greek Yogurt into the soup after finished cooking. Serve immediately with fresh basil and more yogurt on top.
Stovetop
- Sauté the onions and garlic with the olive oil in a large pot over medium heat until translucent. Add the carrots and sauté a few minutes until softened.
- Add the remaining ingredients minus the yogurt to the pot. Cover and bring the heat to a boil. Once boiling, reduce the heat to a low simmer. Cook 30 minutes.
- Stir the Greek Yogurt into the soup after finished cooking. Serve immediately with fresh basil and more yogurt on top.
Notes
- Servings: Each serving is approximately 1 cup.
- Smooth Consistency: Use an immersion blender for a smoother texture or blend the soup in batches for a perfectly creamy finish.
- Sauté and Scrape: When sautéing, stir constantly and scrape the sides of the Instant Pot to prevent burning and ensure smooth cooking.
- Storage and Reheating: This soup stores well in the fridge for up to 4 days or freezes for up to 3 months. Reheat on the stovetop or in the microwave for a quick meal.
- Make it Your Own. Feel free to ADD more vegetables to your soup. I often add zucchini, bell pepper and celery. I blend them in a blender then add them to the soup so picky eaters never know they're even there! You can add or remove spices to your liking (fresh or dried). Turmeric is a wonderful addition to this recipe! If you use fresh, you will need more than shown in the recipe card to give it the same flavor.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 298mg | Potassium: 767mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5798IU | Vitamin C: 24mg | Calcium: 139mg | Iron: 3mg