Tomato Basil Soup
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Tomato Basil Soup
Serves: ~6
Ingredients
✓ 1 tbsp olive oil
✓ 1 large carrot chopped
✓ 1 cup minced onion
✓ 1 small clove garlic minced
✓ 1 can (28 ounce), crushed san Marzano tomatoes (any brand you like)
✓ salt and pepper to taste
✓ 10-15 fresh basil leaves
✓ 2 cup low sodium chicken broth
✓ 1 tbsp olive oil
✓ 1 large carrot chopped
✓ 1 cup minced onion
✓ 1 small clove garlic minced
✓ 1 can (28 ounce), crushed san Marzano tomatoes (any brand you like)
✓ salt and pepper to taste
✓ 10-15 fresh basil leaves
✓ 2 cup low sodium chicken broth
Directions:
Heat olive oil in large dutch oven, add onion garlic, carrots and half of the basil leaves. Add tomatoes and chicken broth to the pan stirring frequently. Bring to a boil then reduce heat to a simmer for 1 hour. Remove from heat and use an immersion blender to make the soup as blended to your liking. Sometimes I leave the soup on the chunky side. Place soup back in the saucepan and blend more if desired. Laddle soup in bowls and garnish with the remainder of the cut basil leaves.
Heat olive oil in large dutch oven, add onion garlic, carrots and half of the basil leaves. Add tomatoes and chicken broth to the pan stirring frequently. Bring to a boil then reduce heat to a simmer for 1 hour. Remove from heat and use an immersion blender to make the soup as blended to your liking. Sometimes I leave the soup on the chunky side. Place soup back in the saucepan and blend more if desired. Laddle soup in bowls and garnish with the remainder of the cut basil leaves.