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Time
35 min
Serving
6 persons
Calories
0
A fresh and flavorful soup made with ripe garden tomatoes, perfect for using up summer's bounty.
Ingredients
- extra-virgin olive oil: 2 Tbsp
- sweet onion: 1 piece (diced)
- garlic: 3 clove (minced)
- chopped fresh tomatoes: 4 cups (with their juices)
- tomato paste: 1 tsp
- vegetable broth: 2 cups
- salt: 0.5 tsp (plus more as needed)
- freshly ground black pepper: 0.25 tsp (plus more as needed)
- chiffonaded fresh basil: 1 Tbsp (for serving)
Metric Conversion
Stages of cooking
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In a large pot over medium heat, warm the olive oil. Add the onion and garlic and cook for 3 to 4 minutes, or until fragrant.
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Add the chopped tomatoes and tomato paste and cook for another 5 to 7 minutes.
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Add the broth, salt, and pepper and simmer for about 15 minutes.
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Using an immersion blender, puree the soup in the pot. Taste and adjust the seasonings as desired.
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Serve warm with a sprinkle of fresh basil.
