Recipe: Tuscan Tomato Soup

recipe: Soups and Stews

This is a creamy, rich, and hearty vegetarian soup that the entire family will enjoy. Inspired by a Barefoot Contessa recipe for creamy tomato soup that I “lightened up” and put my own twist on. I use whole vegetables and garbanzo beans will provide fiber and satisfy your hunger. I typically serve this soup with freshly baked whole grain bread, or a few toasted croutons. This soup is quite spicy, so be mindful to skip or reduce the crushed red pepper flakes if you don’t like spice!

Total Time: 70 minutes

Yield: 6 serving(s)

Ingredients

  • 3 tablespoons olive oil
  • 1.5 cups chopped red onion
  • 2 large raw carrots minced (could use cuisenart or chopper)
  • 3 cloves raw garlic minced
  • 7 medium sized tomatoes chopped
  • 2 cups raw kale chopped
  • 1 can of garbanzo beans rinsed
  • 10 basil leaves chopped fine
  • 2 tablespoons tomato paste
  • 3 cups vegetable or chicken stock
  • 1 teaspoon crushed red pepper
  • 1 teaspoon dried rosemary crushed
  • 3 teaspoons salt, or to taste
  • 1 teaspoon sugar
  • 1 teaspoon black pepper
  • 8 tablespoons heavy cream

Directions

  1. In a large stock pot heat olive oil on medium/high heat then add carrots, and onions cooking 10-12 minutes, add garlic and cook an additional 2 minutes.
  2. Add in tomatoes, sugar, chicken stock, tomato paste, crushed red pepper, rosemary, salt, black pepper, garbanzo beans, kale, and the majority of the chopped basil (reserve 2 tbsp basil for garnish).
  3. Bring all ingredients to a boil & then simmer uncovered for 40 minutes.
  4. Add in the cream as your last step and cook an additional 5 minutes on low.
  5. If the soup is to thick for your taste add in 1-2 cups water to thin out soup.
  6. Serve into soup bowl and garnish with basil.

Nutrition Information Per Serving

Calories: 232

Protein: 5 gram(s)

Fat: 14 gram(s)

Carbohydrates: 22 gram(s)

Fiber: 5 gram(s)

Sugar: 7 gram(s)

From the kitchen of:

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Printed from GetHealthyU.com

10 Comments


on October 22, 2017 at 9:57 AM Reply

It sounds nice. Not that it bothers me but obviously chicken stock means it is not a vegetarian recipe ; just saying ;0....Living in Europe, I am never quite sure what measure is a cup?


    on October 23, 2017 at 9:36 AM Reply

    Hi Mary - yes, we added vegetable stock as an options to keep it vegetarian - thanks :) And one cup is 8 oz. Hope that helps!


on August 2, 2017 at 2:00 PM Reply

I make this soup often...It's so delicious, healthy, wholesome and filling. Chickpeas, tomato, and kale go together so well. Thanks again for the recipe!


on September 25, 2015 at 10:28 AM Reply

And a serving size is?? 1 cup? (8oz)? And can you verify the fat preserving for fitness Pal users? Thanks!


    on September 25, 2015 at 2:15 PM Reply

    Hi Susan! This recipe makes 6 bowls of soup and the fat per serving is 14 g. Hope this helps!


on September 12, 2015 at 2:37 PM Reply

This soup was wonderful! I will definitely be making it again. Very good!


    on September 17, 2015 at 9:22 AM Reply

    So glad you enjoyed it, Leah!


on September 9, 2015 at 12:24 PM Reply

Hi Emilie, We are so happy you enjoyed this recipe it is one of our favorites! So rich and delicious, no that was an error. This recipe has only 14 grams of fat per serving. Enjoy!!


    on September 10, 2015 at 11:23 AM Reply

    Thanks! Can't wait to make it again.


on September 5, 2015 at 8:56 AM Reply

This soup was fantastic! Is it really 52 grams of fat per serving? I may have cut that by using chicken bouillon and fat free milk. Really good recipe.



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