Tomato Basil Soup

Homemade tomato soup is one of those things that’s so much better than the can, and so much easier than you’d expect. Canned tomatoes do most of the heavy lifting; your job is just to build a little flavor and blend it smooth.

It’s made for grilled cheese, of course, but it’s also lovely on its own with a swirl of cream and some cracked pepper. Freezes well, too.

Ingredients

• 28 oz canned tomatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a pot over medium heat and sauté the diced onion until soft and translucent, about 5 minutes.
2. Add the garlic and cook for another minute, until fragrant.
3. Pour in the canned tomatoes and vegetable broth, then season with salt and pepper.
4. Bring to a simmer and cook, uncovered, for about 20 minutes.
5. Blend the soup until smooth using an immersion blender or a regular blender (in batches, carefully).
6. Stir in the fresh basil, taste, adjust seasoning, and serve.

Equipment

• Soup pot
• Immersion or regular blender