Tomato Soup

Prep: 15 mins Cook: 15 mins Total: 30 mins


  • 2 teaspoons olive oil, more for drizzling
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup fresh basil, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 (14-ounce) cans diced tomatoes (no salt added)
  • 2 cups non-fat low-sodium chicken broth or vegetable broth
  • Celery stalks or bread, for serving, optional


  1. Gather the ingredients.
  2. In a medium saucepan, heat the olive oil over medium heat.
  3. Add the onions, celery, and garlic and gently sauté until softened, about 5 minutes. Don’t allow the garlic to brown.
  4. Add the basil, thyme, tomatoes, and broth of choice. Bring to a boil.
  5. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool a little.
  6. Use an immersion blender to purée the soup. Alternatively, you can carefully purée the soup in batches in a food processor or blender— always process warm rather than hot soups to avoid accidents.
  7. Purée the soup lightly if you like a chunky consistency. Otherwise, purée it fully for a velvety texture.
  8. Serve it hot (or chill it for a summer soup) drizzled with olive oil. Accompany with bread or a celery stalk stirrer.

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