RECIPE: Healthy Creamy Tomato Basil Soup


I just tried this recipe out for the first time and know without a doubt that I'll be making a batch of this once or twice a month this winter.

It's from the FIXATE cookbook and corresponds with my meal plan perfectly. If you want to grab yourself a copy, click here and you'll get 101 recipes AND the containers used to track how much you eat (sort of like Weight Watchers points but much more simple and beautiful).


  • 4 tsp olive oil
  • 1/2 cup chopped carrots
  • 1/2 cup chopped onions
  • 2 tsp. dried basil
  • 1 (28-oz.) can whole San Marzano tomatoes
  • 3 cups low-sodium organic vegetable broth
  • 3/4 tsp of sea salt (or himalayan salt)
  • 1 1/4 cups unsweetened almond milk
    (don't grab vanilla by accident!)
  • 8 tsp. shredded parmesan cheese
  • 8 tbsp. sliced fresh basil leaves


  1. Heat oil in a sauce pan over medium heat.
  2. Add carrots, onions and dried basil. Cook 4-5 minutes until soft.
  3. Add tomatoes, broth and salt. Bring to gentle boil.
  4. Reduce heat to low and gently boil for 15 minutes.
  5. Pour soup into a blender and blend until smooth.
  6. Return soup to pan and add almond milk. Cook low for 1-2 minutes.
  7. Top each serving (1 cup) with 1 tsp of cheese and 1 Tbsp of basil.

  • Calories: 72
  • Macros: 3g Fat / 8g Carbs / 2g Protein
  • Containers: 1 Green, 1 1/2 Teaspoons

What is your absolute FAVORITE comfort food in the winter?

I'd love to find a healthy version for you. Post in the comments and I'll add it to my list!


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