Source:

Kate A.

Serves/Makes:4

Ingredients

• 1 tbsp (15 ml) olive oil (Colavita preferred)
• 2 cloves of garlic, chopped
• 3/4 cup (175 ml) chopped onions (sweet if in season)
• 1 tbsp (15 ml) chopped fresh BASIL or oregano
• 1 tsp (5 ml). chopped fresh thyme or 1/4 tsp (1 ml). dried
• 5 cups (1175 ml) diced fresh tomatoes (about 2 lbs (.9 kg). equals 5 cups)
• 1-1/2 cups (350 ml) low-sodium vegetable broth
• 2-1/2 tbsp (35 ml) tomato paste
• 2 tsp (10 ml). sugar (optional)
• Fresh herbs for garnish

Preparation

• In a large saucepan, heat oil over medium heat.
• Add onion, garlic, basil or oregano, and thyme.
• Cook stirring often until onion begins to soften (about 5 minutes).
• Add tomatoes and cook, stirring occasionally, for 5 minutes.
• Stir in broth, tomato paste, and sugar.
• Season to taste with salt and fresh ground black pepper.
• Bring soup to a boil, then reduce heat.
• Simmer, uncovered, for about 15 minutes.
• Using an immersion blender* process until smooth.
• For serving there are two choices:
• Ladle into bowls and garnish with fresh herbs and/or diced avocado, a swirl of sour cream or basil cream, roasted pumpkin seeds or whatever comes to mind that seems like it would taste good!
• Chill or freeze the soup. Pull it out and serve as soon as it thaws.

Comments

If you don't own an immersion blender ladle small amounts at a time into a blender or food processor and blend/process until smooth.