Easy Low-Calorie Tomato Soup

It doesn’t have to be winter for me to enjoy a good bowl of soup—especially homemade soup. If I’m making soup, though, it does have to be easy. This Easy Low-Calorie Tomato Soup recipe is super simple and tasty. You can have a delicious hot bowl of it on your table and ready to eat in less than an hour.

This Easy Low-Calorie Tomato Soup is also light and healthy. I like to eat it in the evenings for a snack if I’m feeling hungry but I’ve already eaten dinner—or if I had a big lunch and I just want to eat a light dinner.

Related: 5 Easy Ways to Reduce Food Waste

INGREDIENTS

• 1 Tbsp. Olive Oil
• 1 Large Onion
• 2 Cloves Garlic
• ½ C. Celery
• ½ C. Spinach
• 2 14.5 Oz. Cans Diced Tomatoes (I used Organic with basil, garlic, oregano, & thyme)
• 1 32 Oz. Box of Vegetable Broth
• 1 tsp. Basil
• 1 tsp. Oregano

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INSTRUCTIONS

1. Heat olive oil in a stockpot over medium heat.
2. Add chopped onion, garlic, and celery to heated pot and sauté until tender (approximately 10 minutes).
3. Add spinach and cook just until wilted.
4. Stir in undrained tomatoes, broth, basil, and oregano.
5. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Remove from heat and let cool a little.
7. Use a hand blender to puree the ingredients.
8. Season with salt and pepper if desired.
9. Serve with parmesan cheese, croutons, or crackers if desired.

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Related: Veggie and Feta Pasta Salad

This recipe can be very versatile. Don’t have spinach on hand? Leave it out. Or put some other greens in it. If you’re in the mood for a little extra spice, substitute with fire roasted tomatoes. Any way you do it, this Easy Tomato Soup will be quick and tasty!

What’s your favorite easy and tasty soup? Let me know in the comments section.

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Easy Low-Calorie Tomato Soup

Ingredients

• 1 Tbsp. Olive Oil
• 1 Large Onion
• 2 Cloves Garlic
• ½ C. Celery
• ½ C. Spinach
• 2 14.5 Oz. Cans Diced Tomatoes (I used Organic with basil, garlic, oregano, & thyme)
• 1 32 Oz. Box of Vegetable Broth
• 1 tsp. Basil
• 1 tsp. Oregano

Instructions

1. Heat olive oil in a stockpot over medium heat.
2. Add chopped onion, garlic, and celery to heated pot and sauté until tender (approximately 10 minutes).
3. Add spinach and cook just until wilted.
4. Stir in undrained tomatoes, broth, basil, and oregano.
5. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Remove from heat and let cool a little.
7. Use a hand blender to puree the ingredients.
8. Season with salt and pepper if desired.
9. Serve with parmesan cheese, croutons, or crackers if desired.

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Lisa

Lisa is a mother of three lovely young women and is a new grandmother to a baby boy! She has been married to her high school sweetheart for more than thirty years. Lisa is originally from Dearborn Heights, Michigan, but has lived in the Tampa Bay area since 1984. Running a small business for over 25 years and raising a family has made for a busy, busy life with many ups and downs; it’s definitely been an adventure.

Lisa’s always involved in one project or another whether it’s work related or serving her community. She also recently went back to school to finish her bachelor’s degree in American Studies. Lisa tries to make every day a good day—that means learning something new, practicing kindness, and enjoying the present moment.