Sun-Drenched Tomato and Herb Soup

A vibrant, simmered tomato soup with basil and garlic, finished with a drizzle of olive oil for a luminous finish.

Cuisine: Italian

Category: Soups

Prep: 10 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 28 oz can diced tomatoes
• 1/4 cup fresh basil
• 3 cloves garlic
• 1/2 cup finely chopped onion
• 2 cups vegetable broth
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1/2 cup finely chopped onion and 3 minced garlic cloves, and sauté for 5 minutes until softened and golden.
2. Step 2: Stir in 28 oz can of diced tomatoes (with juice), 2 cups vegetable broth, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle simmer and cook for 20 minutes.
3. Step 3: Remove from heat, let cool slightly, then blend with an immersion blender until smooth. Return to pot, stir in 1/4 cup chopped fresh basil, and heat through for 2 minutes without boiling.
4. Step 4: Serve hot, drizzling each bowl with a final 1/2 tsp of olive oil for a luminous sheen.