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Ingredients1 h servings 176 cals
Original recipe yields 8 servings (1 gallon)
- Heat 2 tablespoons olive oil in a large skillet over medium to medium-high heat. Add tomatoes, bell pepper, carrot, and garlic cloves. Cook and stir until softened, about 15 minutes. Stir in sugar.
- Fill blender or food processor halfway with the tomato mixture. Cover and hold lid down with a potholder. Blend until smooth, adding 1/2 the basil and pouring in 1/2 the vegetable stock slowly. Transfer soup mixture to a large pot. Repeat with remaining tomato mixture, basil, and vegetable stock.
- Bring soup to a simmer over medium heat. Continue simmering until flavors combine, about 20 minutes. Add salt, pepper, and remaining olive oil.
- Cook's Note:
- For non-vegans, a 1/2 cup heavy cream or half-and-half and 1/3 cup freshly grated Parmesan cheese can be used for garnish.
Per Serving: 176 calories; 10 g fat; 21.2 g carbohydrates; 2 g protein; 0 mg cholesterol; 1899 mg sodium. Full nutrition