Today we’ve got a great healthy soup recipe for the cold and flu season coming upon us. It is called “Vegan Tomato Soup.” It is a simple recipe that not only do adults appreciate, but kids also adore. It takes an hour and 5 minutes to make from prep to first taste, serves 4, and is just 140 calories. We recommend adding pepper to the end of this dish for a little bit of flavor. Try it out!


  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 tomatoes, chopped
  • 3 1/2 cups cherry tomatoes, halved
  • 3/4 cup vegetable broth
  • 2 bay leaves
  • 2 sprigs fresh basil, divided


  1. Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
  2. Remove soup from heat and cool slightly. Remove bay leaves and basil.
  3. Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.

Recipe & Image:


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