Tomato Soup with Fresh Basil
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
1 onion, coarsely chopped
2 garlic cloves, finely chopped
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
2 tbsp tomato paste
2 cans whole tomatoes (796 mL each)
2 cups vegetable broth
½ cup chopped fresh basil, plus more for garnish
1 tbsp olive oil
1 onion, coarsely chopped
2 garlic cloves, finely chopped
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
2 tbsp tomato paste
2 cans whole tomatoes (796 mL each)
2 cups vegetable broth
½ cup chopped fresh basil, plus more for garnish
Directions
1Heat oil in large saucepan over medium heat. Add onion and garlic and cook 3 to 4 min., or until onion starts to soften.
2Add 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.
3Remove from heat. Using an immersion blender, purée soup until smooth. Stir in chopped basil. Divide into bowls. Garnish with basil leaves just before serving.
Tips
1
For cream of tomato soup, add 1 cup (250 mL) 18% table cream before puréeing.
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Personal Note
Personal Note
