Description
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.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 tomatoes, chopped
- 3 ½ cups cherry tomatoes, halved
- ¾ cup vegetable broth
- 2 bay leaves
- 2 sprigs fresh basil, divided
Instructions
- Heat oil in a pot over low heat. Cook onion in warm oil until soft and translucent. Add garlic and cook until fragrant
- about 1 minute. Increase heat to medium and add all of the tomatoes; cook and stir until they start to break down
- about 5 minutes. Add vegetable broth
- bay leaves
- and 1 sprig 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.
- Purée soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves from remaining sprig.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4