Rating: 4.5 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.

Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

140 calories; protein 3.2g; carbohydrates 17.5g; fat 7.6g; sodium 69.6mg. Full Nutrition
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