Eating Clean Tomato Soup

With canned tomato soup containing absurd amounts of sodium—and even sugar— this is a refreshing homemade version that’s super tasty and healthy.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 cup filtered water
  • 10 large tomatoes
  • 1 cup chopped basil
  • 1 Tbsp. minced garlic
  • 2 tsp. sea salt
  • 2 cups organic tomato sauce
  • 1 cup plain Greek-style yogurt
  • 1 pint heirloom cherry or grape tomatoes, halved
  • 1⁄4 cup olive oil
  • 1⁄4 cup basil leaves, torn


  • In a large pot, bring the water, tomatoes, chopped basil, and garlic to a boil. Reduce heat to low and simmer for about 15 to 20 minutes. Allow to cool.
  • With an immersion blender, emulsify the tomatoes and spices completely until no bits remain.
  • Add the sea salt, tomato sauce, and the yogurt 1⁄4 cup at a time, and use the immersion blender to fully combine. Serve hot or cold, garnishing each bowl with tomatoes, 1 tablespoon olive oil, and 1 tablespoon torn basil leaves.