Skinny Creamy Tomato Basil Soup – Quick & Easy Recipe

This Skinny Creamy Tomato Basil Soup is a lighter take on the classic comfort food, packed with rich tomato flavor and fragrant basil.

Instead of heavy cream, we use healthier alternatives to keep it creamy while staying low in calories. Perfect for a cozy lunch or dinner, this soup pairs beautifully with whole-grain toast, a light salad, or a grilled chicken sandwich.

Table of Contents

Toggle

Skinny Creamy Tomato Basil Soup

This Skinny Creamy Tomato Basil Soup is a lighter, nutrient-packed version of the classic comfort food we all love. Made without heavy cream, it’s silky, satisfying, and guilt-free—perfect for a cozy lunch or a light dinner. The real magic lies in the blend of crushed tomatoes, fresh herbs, and creamy Greek yogurt, all coming together in under 40 minutes. Serve it with whole-grain toast, a mixed greens salad, or a grilled chicken sandwich for a complete meal that nourishes and comforts in equal measure.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 34 minutes mins

Course Soup

Cuisine American, Italian

Servings 4 people

Calories 180 kcal

Equipment

• 1 Large pot or Dutch oven
• 1 Immersion blender or standard blender If you don’t have an immersion blender, a countertop blender works fine (just let the soup cool slightly before blending).
• 1 Cutting board
• 1 Sharp knife
• 1 Wooden spoon
• 1 Ladle

Ingredients

  

• 1 tbsp olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 1 (28 oz) can crushed tomatoes
• 1 cup vegetable broth low-sodium
• ½ cup unsweetened almond milk (or low-fat dairy milk)
• ¼ cup plain Greek yogurt
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried oregano
• ½ tsp dried basil (or 1 tbsp fresh basil, chopped)
• ½ tsp red pepper flakes (optional, for spice)

Instructions

 

• 1. Sauté the Aromatics

  Heat olive oil in a large pot over medium heat.

  Add chopped onion and cook for 3-4 minutes until soft.

  Stir in minced garlic and cook for 30 seconds until fragrant.
  
• 2. Simmer the Soup

  Add crushed tomatoes and vegetable broth to the pot.

  Stir in salt, pepper, oregano, basil, and red pepper flakes.

  Bring to a gentle simmer and cook for 15-20 minutes, stirring occasionally.
  
• 3. Blend Until Smooth

  Use an immersion blender to blend soup until smooth directly in the pot.

  If using a regular blender, let the soup cool slightly, then blend in batches. Return to pot.
  
• 4. Add Creamy Elements

  Stir in the almond milk and Greek yogurt until fully combined.

  Let the soup warm for another 2-3 minutes without boiling.
  
• 5. Serve & Enjoy

  Ladle into bowls and garnish with fresh basil or a swirl of olive oil.

  Serve with whole-grain toast, salad, or a lean protein like grilled chicken.
  

Video

Notes

Cooking Tips

• Extra Creamy Option: Try unsweetened cashew milk or lite coconut milk.
• Flavor Boost: Roast fresh tomatoes before adding them for a richer taste.
• More Protein: Stir in cooked shredded chicken or canned white beans.
• Meal Prep-Friendly: Keeps well in the fridge for 4 days or freeze up to 2 months.
• Lower Sodium: Use no-salt-added tomatoes and adjust seasoning to taste.

Cooking Tips

• For extra creaminess, use cashew milk or coconut milk instead of almond milk.
• To enhance flavor, roast fresh tomatoes before blending them into the soup.
• Want more protein? Add shredded chicken or white beans to the soup.
• Make it ahead! This soup stores well in the fridge for up to 4 days, or can be frozen for 2 months.

Nutritious, Delicious Comfort Food

Tomato soup usually falls into two categories—watery and sad or loaded with heavy cream and cheese. Neither works when trying to keep things nutritious and light. That’s where a little kitchen creativity comes in.

Most creamy tomato soups rely on heavy dairy to get that rich texture, but the body doesn’t need a calorie bomb just to enjoy something warm and comforting.

A few swaps make all the difference. Almond milk steps in for heavy cream, and Greek yogurt adds that velvety consistency while sneaking in a little protein.

The result? A soup that’s smooth, satisfying, and won’t weigh anyone down.

Also read Healthy Meal Prep Recipes for a Week of Delicious; Nutritious Eating

Why This Works for a Healthy Lifestyle

Many store-bought soups claim to be “healthy,” but a quick look at the label tells another story. Sky-high sodium, unnecessary sugars, and strange additives nobody can pronounce.

Making soup at home keeps things simple and clean. This version hits all the right notes—nutrient-dense, full of antioxidants from tomatoes, and packed with flavor without relying on unhealthy fats.

Tomatoes bring in lycopene, a powerhouse antioxidant linked to heart health and reduced inflammation. Garlic and onions boost immunity, while basil adds a fresh, bright finish.

Bonus: Greek yogurt provides protein, which helps keep energy levels stable throughout the day.

Why It’s My Favorite

A warm bowl of soup that doesn’t sabotage fitness goals? That’s the dream. With around 180 calories per serving and a solid balance of carbs, healthy fats, and protein, this soup makes the perfect meal for anyone who wants to stay on track without feeling deprived.

Most people don’t get enough veggies in their diet, and sneaking them into a delicious, creamy soup makes the process effortless.

A side of grilled chicken or whole-grain toast adds extra fuel for the day. Plus, it’s a go-to recipe for anyone wanting something easy to digest after a tough workout.

No More Excuses—Make the Soup

Too busy? This takes 35 minutes, start to finish. Can’t cook? If you can chop an onion and press a button on a blender, you can make this.

Too many ingredients? Check the pantry—most of these are probably already sitting there. There’s no reason to settle for bland, boring, or overly indulgent when the perfect balance exists.

Try it once, and it might just become a weekly staple.