- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 1
- onion, coarsely chopped
- 2
- garlic cloves, finely chopped
- 2
- carrots, coarsely chopped
- 2
- celery stalks, coarsely chopped
- 2 tbsp
- tomato paste
- 30 mL
- 2 cans
- whole tomatoes (796 mL each)
- 2 cups
- vegetable broth
- 500 mL
- ½ cup
- chopped fresh basil, plus more for garnish
- 125 mL
Directions
Step 1
Heat oil in large saucepan over medium heat. Add onion and garlic and cook 3 to 4 min., or until onion starts to soften.
Step 2
Add carrots, celery and tomato paste. Cook 2 min. Add tomatoes and vegetable broth. Bring to a boil over high heat, then immediately reduce heat to low and simmer, stirring occasionally, 15 to 20 min., until vegetables are tender and tomatoes start to break apart.
Step 3
Remove from heat. Using an immersion blender, purée soup until smooth. Stir in chopped basil. Divide into bowls. Garnish with basil leaves just before serving.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (⅛ recipe):
- Calories:
- 80
- Fat:
- 2 g
- Carbs:
- 14 g
- Fibre:
- 5 g
- Sugar:
- 8 g
- Protein:
- 3 g
- Sodium:
- 550 mg
