Recipe: Tuscan Tomato Soup
Dinner Recipes, Soups + Stew Recipes, Vegetarian Recipes
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
- 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.
- 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).
- Bring all ingredients to a boil & then simmer uncovered for 40 minutes.
- Add in the cream as your last step and cook an additional 5 minutes on low.
- If the soup is to thick for your taste add in 1-2 cups water to thin out soup.
- 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)
Recipe Cuisine: American
From the kitchen of: Get Healthy U
12 Comments
Anita on January 2, 2021 at 6:31 AM
Can you make this with canned tomatoes?
Chris Freytag on January 8, 2021 at 4:39 PM
yes!
Mary on October 22, 2017 at 9:57 AM
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?
Chris Freytag on October 23, 2017 at 9:36 AM
Hi Mary - yes, we added vegetable stock as an options to keep it vegetarian - thanks :) And one cup is 8 oz. Hope that helps!
Emilie on August 2, 2017 at 2:00 PM
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!
Susan on September 25, 2015 at 10:28 AM
And a serving size is?? 1 cup? (8oz)? And can you verify the fat preserving for fitness Pal users? Thanks!
Chris Freytag on September 25, 2015 at 2:15 PM
Hi Susan! This recipe makes 6 bowls of soup and the fat per serving is 14 g. Hope this helps!
Leah on September 12, 2015 at 2:37 PM
This soup was wonderful! I will definitely be making it again. Very good!
Chris Freytag on September 17, 2015 at 9:22 AM
So glad you enjoyed it, Leah!
Kate Laing on September 9, 2015 at 12:24 PM
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!!
Emilie on September 10, 2015 at 11:23 AM
Thanks! Can't wait to make it again.
Emilie on September 5, 2015 at 8:56 AM
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.