INGREDIENTS:
Yields 4 servings
182 Calories per serving
Prep Time: 10m
Cook Time: 30m
Tomato Soup
2 tbsp olive oil
2 medium onion, diced
4 cloves garlic, minced
2 cans (28oz) crushed tomato
2 cup chicken broth
2 tsp sugar
1 tsp salt
1/2 tsp black pepper
6 leaves of fresh basil
PREPARATION:
Step 1:
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Step 2:
Add the tomatoes, chicken broth, sugar, salt, pepper, basil, and oregano to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
Step 3:
Use an immersion blender to puree the soup until it is smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Step 4:
Taste the soup and adjust the seasonings as needed. If the soup is too thick, you can add a little more broth or water to thin it out.
Step 6:
Serve the soup hot, garnished with a sprinkle of basil or a drizzle of olive oil, if desired.
Give this soup a try; I promise you won’t be disappointed. And the clean-up is something you may have forgotten from your childhood – don’t worry, this one is a breeze. This soup is perfect with our grilled cheese sandwich. (Bonus points if you make your own bread).
