This week, my garden is overflowing with gorgeous, fresh tomatoes. I’ve made bruschetta and salads galore, but today I want something more. This easy vegetarian tomato-basil soup makes quick use of your garden bounty without a ton or work or ingredients.
Garden Tomato and Basil Soup
Makes 4 to 6 servings
1 tablespoon canola oil
1 1/2 cups diced white onions
3 tablespoons fresh garlic, minced
4 cups red tomatoes, roughly chopped
2 14-ounce cans vegetable broth
1-6 ounce can tomato paste
3 tablespoons chopped basil
Kosher salt to taste
Black pepper to taste
Juice of 1/2 lemon
In saucepan, heat canola oil for 30 seconds over medium heat.
Sauté onions for 4 to 5 minutes, avoiding any browning, then add garlic. Stir together.
Add tomatoes, vegetable broth and tomato paste.
Bring to boil, then reduce to a simmer for 15 to 20 minutes until tomatoes are soft.
Remove soup from heat; add basil and blend in a blender or food processor for 2 to 3 minutes until mixture is smooth.
Season with salt, pepper and lemon juice and serve immediately.
Recipe adapted from Lays, photo courtesy of Getty Images
