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Tomato Basil Soup

by Merle O'Neal featured in 5 Healthy & Hearty Fall Soups

Inspired by thespruce.com

Ingredients

for 8 servings

  • 1 tablespoon
    oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon
    salt
  • ¼ teaspoon
    pepper
  • 2 tablespoons
    tomato paste
  • ¼ cup
    fresh basil (10 g)
  • 28 oz
    crushed tomato, 2 cans (795 g)
  • 6 cups
    vegetable broth (1 ½ L)
  • ½ teaspoon
    baking soda
  • 2 sprigs fresh thyme
    Calories 53
    Fat 2g
    Carbs 8g
    Fiber 2g
    Sugar 4g
    Protein 1g

Estimated values based on one serving size.

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Preparation

  1. Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
  2. Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
  3. Lower heat and cover, simmering for 15 minutes.
  4. Uncover and remove thyme.
  5. Use an immersion or countertop blender to blend the soup until smooth.
  6. Allow to cool 2 minutes and serve topped with basil.
  7. Enjoy!
 

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