Real Healthy Tomato Soup

make healthy soup recipe

Homemade soup is the healthiest form of comfort food.

When I woke up to the patter of rain this morning, I did what came natural. Went to the kitchen and chopped some veggies for a bowl of hold-me homemade soup. This Real Healthy Tomato Soup recipe was the result.

In the past, before I began to eat healthy, cold weather would make me crave tomato soup from a can, topped with cottage cheese and a side of grilled cheese sandwich. These days I wouldn’t touch soup from a can, dairy or grains, but with this recipe I still get my tomato soup. The added slices of avocado mimic the creaminess of cottage cheese, and a toasted slice of almond bread nicely replaces a grilled cheese sandwich.

Real Healthy Tomato Soup
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 5


  1. Bring a large pot of water to boil. Cut a large X into the bottom of each tomato, then drop into the boiling water for 3 minutes. Remove with tongs. Set on a cutting board and allow to cool. Once cooled, peel and seed the tomatoes, then chop.
  2. In a large soup pot, heat the coconut oil over medium. Add the onions, bell peppers, bay leaf, thyme, paprika and garlic. Saute for about 5 minutes, until the onions and peppers become tender.
  3. Add the tomato paste, salt, pepper and water. Mix well and cook for another 5 minutes.
  4. Add the chicken broth and tomatoes, cover and simmer for 25 minutes.
  5. *Optional* At this point you have the option of blending your soup, for a smooth consistency. It is not necessary, it you prefer a chunky soup then do not blend. To blend: Allow the soup to cool before blending in a food processor or by using an immersion blender.
  6. To serve, remove the bay leaf, ladle the soup into 5 soup bowls, then top with sliced avocado and chopped cilantro.

Calories: 170     Fat: 8 g     Carbohydrates: 19 g     Sodium: 404 mg     Fiber: 8 g     Protein: 5 g    


How to make healthy tomato soup


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