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Prep Time
10 mins
Total Time
40 mins
Serves
8

Ingredients

1 tbsp
olive oil
15 mL
1
onion, coarsely chopped
2
garlic cloves, finely chopped
2
carrots, coarsely chopped
2
celery stalks, coarsely chopped
2 tbsp
tomato paste
30 mL
2 cans
whole tomatoes (796 mL each)
2 cups
vegetable broth
500 mL
½ cup
chopped fresh basil, plus more for garnish
125 mL

Method

Step 1
Heat oil in large saucepan over medium heat. Add onion and garlic and cook 3 to 4 min., or until onion starts to soften.
Step 2
Add carrots, celery and tomato paste. Cook 2 min. Add tomatoes and vegetable broth. Bring to a boil over high heat, then immediately reduce heat to low and simmer, stirring occasionally, 15 to 20 min., until vegetables are tender and tomatoes start to break apart.
Step 3
Remove from heat. Using an immersion blender, purée soup until smooth. Stir in chopped basil. Divide into bowls. Garnish with basil leaves just before serving.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ recipe):
Calories:
80
Fat:
2 g
Carbs:
14 g
Fibre:
5 g
Sugar:
8 g
Protein:
3 g
Sodium:
550 mg