In honor of the chilly fall temps in Chicago, I made this cozy healthy tomato soup for Adam and I last night – and I thought it might be nice to bring it back to my homepage for anyone who missed it back in 2018!
I know you might be thinking, isn’t all tomato soup kind of healthy? Well, yes and no. If you’re talking about a simple roasted tomato soup, sure. But a lot of tomato soups have loads of cream and cheese mixed in. Instead of simply making this without the dairy, I wanted to figure out a way to make it creamy and satisfying… while also making it more nutritious and filling. Not to brag, but this was a home run. Who needs cream anyway?!
Healthy Tomato Soup (with some protein)
My favorite thing about making this soup is definitely roasting fresh tomatoes with garlic, olive oil, salt, and pepper. This process brings out a ton of sweetness – way better than you can get from a can. In addition, it makes your whole kitchen smell like garlicky tomatoey cozy heaven. That’s a thing, right?
And once they’re roasted, all you have to do is add them to a food processor or blender and blend them up to your liking! I made this soup very smooth, but you could definitely keep it a little chunkier if that’s what you prefer.
Now time for my sneaky healthy ingredients! The first one is Vital Proteins collagen peptides. You can’t taste them at all, but two scoops adds 18 grams of protein to your soup!
PS. Not sure what collagen is? Check out this blog post all about it!
My second sneaky protein trick is a super nutritious and creamy puree! All you have to do is saute onions and red peppers until they are nice and soft. Then add them to a food processor/blender with a drained can of cannellini beans and pulse until it’s smooth.
Note: the red pepper flavor does come through. So if you don’t like that, feel free to omit it. That being said, don’t skip the onion and beans!!
Then you’ll stir that magic into the tomato puree and watch it because a creamy soup right in front of your eyes! With no dairy! And tons of nutrients! (Can you tell I love geeking out about food?!)
I saved some of the roasted tomatoes to use as a garnish because they were so pretty – but I’d actually recommend it whether you care about how it looks or not. Each bite with one of the tomatoes was a little bonus. And who would say no to more basil and a sprinkle of parmesan? Not me.
I also served the soup with very simple cheesy toasts. Nothing fancy about it, but this is how I made them:
Cut sourdough bread into slices.
Brush a little bit of olive oil or butter on each one.
Top with shredded cheese. (We used an Italian blend of mozzarella, asiago, and parmesan.)
Bake at 425 degrees for 10 minutes, or until the cheese is melted.
Sprinkle with chopped basil or parsley.
*You could also put this under the broiler, too!
Do you like to make Tomato Soup at home?
Have you ever tried adding red peppers and white beans? Are you thinking about it now? ? Let me know in the comments below!
- 2 lbs roma tomatoes, halved
- 2 boxes grape or cherry tomatoes, halved
- 6 garlic cloves, peeled and smashed
- 3 tbsp olive oil
- salt and pepper
- 1 cup of chopped onion
- 1 bell pepper, chopped
- 1 can cannellini beans, drained
- 3-4 cups vegetable broth
- 2 scoops Vital Proteins collagen peptides (optional!)
- 2-3 tbsp chopped basil + 1 tbsp for garnish
- parmesan cheese (optional to garnish)
1. Preheat the oven to 375 degrees.
2. Wash and cut all tomatoes in half. Add to a lined and greased baking sheet with smashed garlic, olive oil, salt and pepper. Roast for 40 minutes.
3. Saute onion and red pepper in a little bit of olive oil.
4. Once tender, add onions and peppers to a food processor or blender with the drained cannnellini beans, and 1/4 cup broth. Set aside.
5. Once tomatoes and garlic are roasted, set a few aside to use as a garnish. Add the rest to your food processor or blender, and blend until it's as smooth or chunky as you like.
6. Add the pureed tomatoes to your soup pot over medium heat. Stir in the rest of the broth and Vital Proteins collagen peptides.
7. Add the onion, pepper, bean puree to the tomato soup and simmer for at least 10 minutes, stirring occasionally.
8. Stir in 2-3 tbsp of basil.
9. Garnish each bowl with 3 or 4 roasted cherry/grape tomatoes, chopped basil, and a sprinkle of parmesan.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 1667mgCarbohydrates: 33gFiber: 6gSugar: 9gProtein: 18g