This Easy Low Point Fire-Roasted Tomato Basil Soup is the easiest soup to make-and requires only a few ingredients! This soup hits the spot any day of the week-and tastes amazing with a gooey grilled cheese sandwich!

Servings: Makes 8 ( 1 and 1/2 cup) servings

GREEN: 1 SmartPoint per serving

BLUE: Zero SmartPoint per serving if using sugar substitute and non fat plain Greek yogurt 

PURPLE: Zero SmartPoint per serving if using sugar substitute and non fat plain Greek yogurt 

This homemade Easy Low Point Fire-Roasted Tomato Basil Soup will warm you up and satisfy your belly! If you’re like me and just can’t seem to get enough soup in your life…be sure to check out some my favorite soups such as:

Lightened Chicken and Dumplings Soup

White Bean Chicken Chili

Crockpot Classic Chicken Noodle Soup

Zero Point Crockpot Chili

Easy Low Point Wonton Soup 

Sausage and Rice Soup 

How do I make this Easy Fire-Roasted  Tomato Basil Soup?

In a large dutch oven or pot, melt butter over medium-high heat. 

Add onion, garlic, basil, red pepper, salt pepper, sugar or sugar substitute, canned tomatoes, and chicken broth.

Stir until well combined. 

Bring to a boil. Then cover and let it simmer for at least 30 minutes. 

Remove from heat. Let it cool for 10 minutes.

Divide the soup into 3 servings. Blend each serving in a food processor or blender-until puréed.

I use the Ninja Food Processor and Blender that I absolutely love and recommend. You can find it HERE on Amazon.

( IMPORTANT: be sure to hold the lid tightly and with a hand towel to avoid getting splashed with the hot soup.)

Repeat for the other servings.

Pour puréed soup back into dutch oven or pot. Stir in fat free half and half or non fat plain Greek yogurt.

Tip: be sure the plain Greek yogurt is at room temperate when adding it tp the soup to avoid clumping.

Stir until combined. 

Remove from heat and serve.

Serve with grilled cheese, my 2 Point Garlic Knots, as a side dish, appetizer, or by itself.

Makes 8 ( 1 and 1/2 cup) servings

Ingredients:

• 4 ( 14.5 oz.) cans fire roasted diced tomatoes ( I use Hunt’s )
•  Tbsp light butter ( I use Land o’ Lakes light butter made with canola oil)
• 1 large white onion, chopped
• 1/2 cup fresh basil, chopped
• 1 1/2 Tbsp minced garlic
• 1/8 tsp pepper
• 1/4 tsp salt
• 1/2 tsp red pepper flakes
• 2 tsp sugar or sugar substitute*
• 1 ( 32 oz.) container fat free chicken broth
• 1 cup fat free half and half, 1 cup skim milk mixed with 2 Tbsp cornstarch, or 1 cup non fat plain yogurt* 

Directions:

1. In a large dutch oven or pot, melt butter over medium-high heat. 
2. Add onion, garlic, basil, red pepper, salt pepper, sugar or sugar substitute, canned tomatoes, and chicken broth. Stir until well combined. 
3. Bring to a boil. Then cover and let it simmer for at least 30 minutes. Remove from heat. 
4. Let it cool for 10 minutes. Divide the soup into 3 servings. Blend each serving in a food processor/blender ( I use this Ninja Food Processor or blender)-until puréed. ( IMPORTANT: be sure to hold the lid tightly and with a hand towel to avoid getting splashed with the hot soup.)
5. Repeat for the other servings.
6. Pour puréed soup back into dutch oven or pot. Stir in fat free half and half. Remove from heat and serve.
7. Garnish with grated Parmesan cheese and/or light mozzarella for additional points. 
8. Serve with tortilla chips, grilled cheese,  Two Point Garlic Knots, as a side dish, appetizer, or by itself.

Servings: Makes 8 ( 1 and 1/2 cup) servings

GREEN:1 SmartPoint per serving

BLUE:Zero SmartPoint per serving if using sugar substitute and non fat plain Greek yogurt or 1 Freestyle Smart Point per serving if using fat free half and half 

PURPLE: Zero SmartPoint per serving if using sugar substitute and non fat plain Greek yogurt or 1 Freestyle Smart Point per serving if using fat free half and half 

*Notes:

• You can use 2 tsp sugar or 2 tsp sugar substitute and use the fat free half and half or skim milk plus cornstarch-the overall point value per serving would be the same for either option. The amount of sugar which is minimal (2 points) and will not impact the overall point value for this recipe per serving.
• For the soup to be ZERO Freestyle Smart Points per serving you will need to use 1 cup non fat plain Greek yogurt and 2 tsp sugar substitute.
• If you can’t find FAT FREE half and half- you can use 1 cup skim milk mixed with 2 Tbsp cornstarch. Just whisk the cornstarch into the milk and you have yourself a great fat free half and half substitute
• Tip: be sure the plain Greek yogurt is at room temperate when adding it tp the soup to avoid clumping
• In order to calculate the freestyle smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
• Store leftovers in an airtight container  7-10 days in the fridge or freeze for up to 3 months.

Continue to Content

Yield: 8

Easy Low Point Fire-Roasted Tomato Basil Soup

Print

This Easy Low Point Fire-Roasted Tomato Basil Soup is the easiest soup to make-and requires only a few ingredients! This soup hits the spot any day of the week-and tastes amazing with a gooey grilled cheese sandwich!

Author: thepounddropper.com

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 Tbsp light butter ( I use Land o' Lakes light butter made with canola oil)
• 1 large white onion, chopped
• 1/2 cup fresh basil, chopped
• 1 1/2 Tbsp minced garlic
• 1/8 tsp pepper
• 1/4 tsp salt
• 1/2 tsp red pepper flakes
• 2 tsp sugar or sugar substitute*
• 1 ( 32 oz.) container fat free chicken broth
• 4 ( 14.5 oz.) cans fire roasted diced tomatoes ( I use Hunt's )
• 1 cup fat free half and half, 1 cup skim milk mixed with 2 Tbsp cornstarch, or 1 cup non fat plain yogurt*

Instructions

1. In a large dutch oven or pot, melt butter over medium-high heat. 
2. Add chopped onion, garlic, basil, red pepper, salt pepper, sugar or sugar substitute, canned tomatoes, and chicken broth. Stir until well combined. 
3. Bring to a boil. Then cover and let it simmer for at least 30 minutes. Remove from heat. 
4. Let it cool for 10 minutes. Divide the soup into 3 servings. Blend each serving in a food processor or blender-until puréed. Be sure to hold the lid tightly and with a hand towel to avoid getting splashed with the hot soup.)
5. Repeat for the other 2 servings.
6. Pour puréed soup back into dutch oven or pot. Stir in fat free half and half. Remove from heat and serve.
7. Garnish with grated Parmesan cheese and/or light mozzarella for additional points. 
8. Serve with tortilla chips, grilled cheese,  Two Point Garlic Knots, as a side dish, appetizer, or by itself.


Servings: Makes 8 ( 1 and 1/2 cup) servings

GREEN: 1 SmartPoint per serving

BLUE: Zero SmartPoint per serving if using sugar substitute and non fat plain Greek yogurt or 1 Freestyle Smart Point per serving if using fat free half and half 

PURPLE: Zero SmartPoint per serving if using sugar substitute and non fat plain Greek yogurt or 1 Freestyle Smart Point per serving if using fat free half and half 

Notes

• You can use 2 tsp sugar or 2 tsp sugar substitute and use the fat free half and half or skim milk plus cornstarch-the overall point value per serving would be the same for either option. 
• For the soup to be ZERO Freestyle Smart Points per serving you will need to use 1 cup non fat plain Greek yogurt and 2 tsp sugar substitute.
• If you can't find FAT FREE half and half- you can use 1 cup skim milk mixed with 2 Tbsp cornstarch. Just whisk the cornstarch into the milk and you have yourself a great fat free half and half substitute
• Tip: be sure the plain Greek yogurt is at room temperate when adding it tp the soup to avoid clumping.
• In order to calculate the freestyle smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
• Store leftovers in an airtight container  7-10 days in the fridge or freeze for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ninja Mega Kitchen System (BL770) Blender/Food Processor with 1500W Auto-iQ Base, 72oz Pitcher, 64oz Processor Bowl, (2) 16oz Cup for Smoothies, Dough & More
• Spice World, ORGANIC GARLIC - LARGE Container - 32 OZ
• 
  College Inn 99% Fat Free Chicken Broth Carton, 32 oz
• 
  Tasty 5Qt Dutch Oven with Lid - Diamond Non-Stick, Copper
• 
  Hunt's Fire Roasted Diced Tomatoes, 14.5 Oz, Pack of 12

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 74Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 484mgCarbohydrates: 14gNet Carbohydrates: 12gFiber: 2gSugar: 8gProtein: 4g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.