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SKINNY Creamy Tomato Basil Soup

  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45


  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (28 ounce) can diced tomatoes (low-sodium if possible)
  • 4 cups chicken or vegetable broth
  • 1/41/2 teaspoon fresh ground black pepper
  • 3/4 cup Almond Breeze Almondmilk Original Unsweetened
  • 1 loosely packed cut of basil, chopped


  1. Heat olive oil in a stockpot over a medium heat. Add onions and sauté until soft and translucent, stirring occasionally. Add the garlic and cook an additional minute until fragrant.
  2. Stir in the tomatoes and broth, then season with fresh ground black pepper. (If you want to have a little kick in your soup add a little bit more pepper!)
  3. Bring the soup to a boil, then lower to a simmer for 20-25 minutes.
  4. Purée the soup using an immersion blender or carefully transferring to a food processor or blender. If using a blender, return the soup back to the pot.
  5. Stir in the almond milk and basil and let simmer for at least 15 minutes, allowing the soup to reduce and thicken.
  6. Ladle into serving dishes and enjoy!


  • Serving Size: 4