Tomato Basil Soup

 This is a quick and easy recipe as well as budget friendly.  It pairs perfectly with a gooey grilled cheese sammy and chilly day. Many times I will add in a a can of rinsed white kidney beans to make the soup a little more hardier. It would also be a good one to do in the old crock pot.

Elements

• 2 Tbsp Olive oil
• 1/4 Tsp chilli flakes
• medium onion finely chopped
• 2 Cloves of garlic, crushed
• 2 Tsp dried basil (dried basil has a stronger flavour than fresh, so if you decide to use fresh adjust accordingly)
• 1 Tbsp balsamic vinegar
• 1 796ml//28fl oz can tomato's with liquid (diced, whole, whatever is in the pantry)
• 1 1/2 cups Broth (chicken or veggie or water)
• 2 Tbsp tomato paste
• Salt & pepper to taste

In a large pot heat olive oil and chili flakes on med-low heat, 1-2mins. Add in finely chopped onion and saute until almost translucent, 7-10mins. Add crushed garlic and saute for 2-3mins. Season with salt & pepper. Add balsamic vinegar and stir to coat onions and garlic. Add basil; stir.

Add canned tomatoes with liquid, paste and broth. Reduce heat to low and let simmer for 20mins with lid on. 

 

If you wish to have a smooth creamy soup then its time to puree. This can be done with an immersion blender or regular blender or anything with blades really. For a smooth, yet chunky texture remove a cup or so of the soup in its original state before blending. Then add back into soup after blending.  Simmer for another 10mins with lid off.

Enjoy!