Recipe courtesy of Kathleen Daelemans
Tomato Basil Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 193 calorie
- Total Fat
- 9.6 grams
- Saturated Fat
- 0.6 grams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 5 grams
- Protein
- 7 grams
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
1 tablespoon olive oil
1 medium sweet onion, chopped
1 can ground peeled tomatoes
5 cups vegetable or chicken stock
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil, thinly sliced
Directions
- Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.
- Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.