Tomato Basil Soup
A quick and adaptable tomato basil soup, perfect as a gluten-free and vegan-friendly lunch or appetizer.
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Instructions
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Heat olive oil in a saucepan over medium heat.
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Sauté onions, celery, and garlic for 5 minutes until softened, ensuring garlic does not brown.
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Stir in basil, thyme, tomatoes, and broth, then bring to a boil.
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Reduce heat to simmer for 10 minutes; remove from heat and cool.
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Purée the soup warm using an immersion blender or in batches with a food processor, blending until smooth or leaving chunky as desired.
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Serve hot or chilled, drizzled with olive oil, and optionally with bread or a celery stalk.
Nutritional Info (per serving)
Calories:
84 kcal
Carbohydrate:
13 g
Cholesterol:
0 mg
Fiber:
5 g
Protein:
4 g
Saturated Fat:
0 g
Sodium:
316 mg
Sugar:
8 g
Fat:
3 g
Unsaturated Fat:
0 g