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Ingredients1 h 5 m servings 140
Original recipe yields 4 servings
- Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
- Remove soup from heat and cool slightly. Remove bay leaves and basil.
- Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.
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Per Serving: 140 calories; 7.6 17.5 3.2 0 70 Full nutrition
ReviewsRead all reviews 3
My first attempt making tomato soup. Loved that I didn't need to peel the tomatoes. I only used cherry tomatoes from my garden, roasted them, and added a cup of soaked raw cashews and nutritio...