Yield 6 cups
Ingredients 2 teaspoons olive oil 1 small onion (finely chopped) 1 stalk celery (finely chopped)1 clove garlic (minced) 1/2 cup fresh basil (chopped) 1 teaspoon fresh thyme leaves 2 (14-ounce) cans diced tomatoes (undrained) 2 cups non-fat, low-sodium chicken broth (or vegetable broth)
Instructions: Gather the ingredients. In a medium saucepan, heat the olive oil over medium heat. Add onions, celery, and garlic and gently sauté until softened, about 5 minutes. Watch carefully to make sure the garlic doesn't brown.
Add basil, thyme, tomatoes, and broth of choice. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool a little. Use an immersion blender to purée the soup. Alternatively, you can purée in batches in a food processor or blender. Purée it lightly if you like your soup chunky. Otherwise, purée it fully for a velvety consistency.
Adapted from: https://www.thespruceeats.com/tomato-basil-soup-2246275
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Found by: Shannon Woods, BS, CHC
