Italian · Soups

35m total · 10m prep · 25m cook

Gluten-Free

Ingredients

• olive oil2 tbsp
• yellow onion1
• garlic2 clove
• canned tomatoes1.8 lb
• vegetable stock1.7 cup
• fresh basil0.7 oz
• unsalted butter0.7 oz
• salt1 tsp

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Steps

1. 1

   Warm olive oil. Soften the chopped onion with salt, then the garlic.

   Timer 6 min

2. 2

   Add tomatoes and stock. Simmer uncovered.

   Timer 15 min

3. 3

   Blend until smooth. Stir in butter and most of the basil. Taste for salt. Serve with the rest of the basil on top.

A knob of butter at the end rounds the acidity. Blend as smooth as you like.

About 220 kcal per bowl

Gluten-Free · ~$7