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This healthy tomato soup recipe is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze the extra for rainy-day emergencies.

EatingWell Magazine, Soup Cookbook; updated October 2022


Credit: Sonia Bozzo

Recipe Summary

25 mins
35 mins

Can I Make Tomato Soup Ahead?

Yes! Cover the soup and refrigerate for up to 4 days or freeze for up to 3 months.

How to Make Healthy Tomato Soup

At the core of tomato soup is of course, tomatoes. Tomatoes are a good source of lycopene, beta carotene, lutein and zeaxanthin—all antioxidants that can benefit your skin, heart and eyes. Canned tomatoes, which we use here, offer even more unique benefits. Compared to fresh, canned tomatoes have about three times the iron and more lycopene and both are more accessible to your body once the tomatoes have undergone the canning process. So what could make tomato soup unhealthy? Plenty of tomato soup recipes are loaded with sodium and fat, mostly in the way of added salt and heavy cream. You can cut the sodium in tomato soup by checking the nutrition label on your canned tomatoes. Sodium in canned tomatoes can vary widely, so opt for tomatoes that have the least amount of sodium or look for "no salt added" on the label. To keep saturated fat and calories in check, we use just a small amount of half-and-half instead of heavy cream, but taste the soup before you add it! You may find that blending the soup yields creamy enough results without the cream.

Is Tomato Soup Vegetarian?

It can be if you use vegetable broth or "no-chicken" broth. Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called "no-chicken" broth, it can be found with the soups in the natural-foods section of most supermarkets. In this recipe, either broth will work, but be aware that the dark color of some vegetable broths may turn the soup a darker shade of red.

Additional reporting by Hilary Meyer 


Ingredient Checklist


Instructions Checklist
  • Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

  • Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.

  • Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Nutrition Facts

about 1 cup
79 calories; protein 3.8g; carbohydrates 8.4g; dietary fiber 2.6g; sugars 3.8g; fat 4.3g; saturated fat 1.4g; cholesterol 3.8mg; vitamin a iu 679.5IU; vitamin c 20.3mg; folate 16.5mcg; calcium 61.7mg; iron 1.2mg; magnesium 18.5mg; potassium 425.6mg; sodium 357.4mg; thiamin 1.7mg.

1 1/2 vegetable, 1/2 fat