Tomato Basil Soup

TURN FRESH TOMATOES AND BASIL INTO A SMOOTH, RICH, HOT SOUP. PAIR WITH CRUSTY BREAD AND A FRESH SALAD FOR A GREAT DINNER.

INGREDIENTS

• ¼ cup (60 mL) water or low-sodium vegetable broth
• 1 tsp (5 mL) salt
• 2   fresh Roma tomatoes
• 1 can (28 oz./796 mL) diced tomatoes
• ½ medium onion
• 2   garlic cloves, peeled

Add-In
• ¼ cup (60 mL) fresh basil leaves

DIRECTIONS

1. Spray a little oil in a saucepan and add the onion and garlic (just chopped a couple times) and heat until softened and aromatic. Add the ingredients to the blender in the order listed (don’t add the basil yet). 

2. Remove the lid and add the basil. Replace the cap and hold the PULSE button until the basil is fully combined.

3. Pour into saucepan and heat when ready to enjoy!

NOTES

I like to leave some of the canned, diced tomatoes out of the blender to add to the saucepan after because I like some "chunks" in my soup.

You can also add a little vegan milk or cream after you have taken the saucepan off the heat if you like your tomato soup a little creamier!

Of course, you can use all fresh tomatoes and skip the can if you want to!