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
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

  1. Heat oil in large saucepan over medium heat. Add onion and garlic and cook 3 to 4 min., or until onion starts to soften.

  2. 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.

  3. 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.