Italian Tomato-Basil Soup
This simple soup is a perfect companion to a grilled cheese sandwich or a fresh salad. But that's not all you can do with it! Serve it on top of pasta as a homemade, no-sugar-added marinara sauce (add some garlic and crushed red pepper for extra kick) or serve it chilled for a refreshing summer side dish.
-
- Prep time
- 8 min
-
- Cook time
- 18 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 cup
Ingredients
-
olive oil
- 2 tsp
- 2 tsp
-
-
red onion (diced)
- 1 small
- 1 small
-
-
no-salt-added tomato purée
- 1 (28-oz) can
- 1 (28-oz) can
-
-
low-sodium vegetable broth
- 1 cup
- 1 cup
-
-
salt
- 1/4 tsp
- 1/4 tsp
-
-
fresh basil leaves (thinly sliced)
- 1/3 cup
- 1/3 cup
-
-
balsamic vinegar
- 2 tsp
- 2 tsp
-
Directions
-
Heat the oil in a large saucepan over medium heat. Add the onion and cook while stirring occasionally until fully softened, about 8 minutes.
-
Add the tomato purée, broth, and salt, and bring to a boil over high heat. Reduce heat to medium low and simmer, uncovered, until flavors are combined, about 5 minutes. (Hint: For a thinner soup, drizzle in more broth.) Stir in the basil and vinegar.
-
Ladle into bowls. Serve hot or chilled.