Ingredients
- 4 cups fresh tomatoes (or 2 cans of low-sodium diced tomatoes)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth (low-sodium)
- 1/4 cup low-fat mozzarella cheese, grated
- 1/2 tsp black pepper
- 1/2 tsp salt (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic. Sauté until soft and fragrant.
- Add the tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes.
- Once cooked, blend the soup until smooth (use a hand blender or transfer to a blender).
- Season with black pepper and salt (optional) to taste.
- Ladle the soup into bowls and top with low-fat mozzarella cheese for added flavor.
Notes
- For a creamier texture without dairy, you can substitute coconut milk or almond milk for part of the vegetable broth.
- If you prefer a chunkier soup, blend only half of the soup and leave the rest as is.
- Garnish with fresh basil or a sprinkle of nutritional yeast for a cheesy, dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 170 kcal
- Sugar: 6g
- Sodium: 250 mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10 mg
Keywords: Tomato soup, healthy tomato soup, tomato soup with cheese, low-fat cheese soup, vegetarian soup, low-sodium soup