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!
Looks good..I have been craving soup alot lately with all this crappy weather...I never thought to add beans, I'll try that next time for sure. Think I had better plan a trip to Vancouver soon for a visit :)
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