What you need:
- 1 tbsp olive oil
- 2-3 garlic cloves, minced
- 3 cups low-sodium veggie broth
- dash of salt
- 1 tsp red pepper flakes (more or less to taste)
- 3 14.5 oz cans diced tomatoes, undrained (or a combo of canned tomatoes and fresh ones, chopped)
- 2 cups fresh basil leaves, sliced thin
What to do:
Heat oil in a large sacepan over medium heat. Add garlic and cook for about 45 seconds, stirring continuously. Add broth, salt, red pepper flakes and tomatoes. Stir and bring to a boil. Simmer over low heat about 20 minutes. Stir in half the basil.
Using a measuring cup or a ladle, place half the soup in a blender and process until smooth. Pour blended soup into a large bowl and repeat blending with the other half of the soup, and add to the bowl. Serve soup into individual bowls and garnish with remaining basil leaves. Serves 4.
I really don't like tomatoes (texture thing?), but I love anything made from tomatoes. This soup is perfect to me because there are no chunks of tomatoes and you get a slight kick from the red pepper flakes. There's no cream involved in this recipe, so it's much healthier and easier on the tummy. And there's nothing more satisfying to me than dipping a toasty grilled cheese sandwich into a bowl of tomato soup.-Colleen