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! This is very delicius <3
1 Point® per serving

PREP TIME10 minutes

COOK TIME35 minutes

TOTAL TIME45 minutes


  • 1/2 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*


  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.

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