Tomato Soup with Fresh Basil
Prep time: 10min
Total time: 40min
Serves: 8
1 tbsp
olive oil
15 mL
1
onion, coarsely chopped
2
garlic cloves, finely chopped
2
carrots, coarsely chopped
2
celery stalks, coarsely chopped
2 tbsp
tomato paste
30 mL
2 cans
whole tomatoes (796 mL each)
2 cups
vegetable broth
500 mL
½ cup
chopped fresh basil, plus more for garnish
125 mL
Per serving (⅛ recipe):
calories
80
fat
2 g
saturated fat
0.3 g
carbs
14 g
sugar
8 g
protein
3 g
cholestrol
0 mg
fibre
5 g
sodium
550 mg
Directions
-
Heat oil in large saucepan over medium heat. Add onion and garlic and cook 3 to 4 min., or until onion starts to soften.
-
Add carrots, celery and tomato paste. Cook 2 min. Add tomatoes and vegetable broth. Bring to a boil over high heat, then immediately reduce heat to low and simmer, stirring occasionally, 15 to 20 min., until vegetables are tender and tomatoes start to break apart.
-
Remove from heat. Using an immersion blender, purée soup until smooth. Stir in chopped basil. Divide into bowls. Garnish with basil leaves just before serving.
