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Easy and Healthy Tomato Soup

A delicious, rich , easy-to-make, veggie packed tomato soup. It’s got a secret ingredient that really makes this simple but elegant soup shine! The perfect cozy soup for a healthier January!
Course Main Course
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 1 tablespoon olive oil
  • 1 large carrot diced
  • 1 small onion diced
  • 3-4 cloves garlic chopped
  • 1/3 cup sundried tomato
  • 1 tablespoon tomato paste
  • 1 tablespoon good balsamic vinegar
  • 1 28 oz can San Marzano whole peeled tomatoes
  • 2 cups chicken broth
  • 6 basil leaves
  • 1 teaspoon coconut sugar
  • Salt to taste


  1. n a large dutch oven or stock pot, heat 1 tablespoon olive oil. Add carrots and onions and a healthy pinch of salt and cook for 3-5 minutes, until the onions are translucent and the carrots start to soften. Then add in garlic and cook for another 2 minutes. Next, add in the sun-dried tomatoes and cook for a 1-2 minutes.
  2. Add in the tomato pasta and cook until it is rusty in color, about a minutes.
  3. Deglaze the pot with balsamic vinegar to help lift the brown bits from the bottom of the pan and add them to the soup (which creates extra flavor).
  4. Add in the tomatoes and their juices and cook for 15-20 minutes so the tomatoes break down and release their juices.
  5. Finally, add the chicken brown, salt and pepper, coconut sugar, and basil leaves and cook for another 15-20 minutes.
  6. Use an immersion blender or regular blender to blend all the ingredients and create a smooth soup.
  7. Taste the soup and adjust seasonings as necessary.
  8. Serve with crusty bread or grilled cheese. And ENJOY!