Tomato Basil Soup

As I started to work my way back to my pre baby weight I started cooking at home more and Olivia loves homemade food. Tomato basil was one of the first soups I made and Olivia loved it way more than I expected.

Here is the recipe:

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 1 tablespoon garlic, minced

• 4 medium fresh roma tomatoes, diced (about 3 cups)

• 1 (14 oz.) can tomato sauce or crushed tomatoes

• ¼ cup fresh basil, finely chopped or whole. Fresh is best

• ½ teaspoon Italian seasoning

• 1 + ½ teaspoon salt (or to taste)

• ½ teaspoon ground black pepper (or to taste)

• 2 cups vegetable broth

• Parmesan cheese (optional, for serving)

Directions:

1. Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the hot oil is shimmering hot. Use a Dutch oven because it makes the soup taste better. Add onion and garlic. Sauté until tender, about 3-4 minutes.

2. Add fresh tomatoes, tomato sauce, and basil. I left the basil whole as you will blend it all up at the end. It’s your preference. Stir in the remaining seasoning (Italian seasoning, salt, and pepper). Reduce heat to medium and cook until tomatoes soften, about 6-8 minutes

3. Pour in broth, cover the lid, and turn the heat down to low. Allow the soup to simmer over low heat for 5 minutes.

4. Turn off the heat and puree the soup. For a smoother texture, transfer the soup into a blender and puree in batches, or puree using an immersion blender directly in the pot. For a chunkier soup, use a potato masher or fork and mash until desired consistency is achieved.

Optional:Serve with some Parmesan cheese, feta cheese, or breadsticks (if desired).

Storing for later or meal prep: How to store: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days.

Nutritions Info:

Serves: 4

Serving size: 1

Calorie per serving: 130

Daily value %:

Total Fat 7.6g

0% Cholesterol 0mg

51% Sodium 1166.7mg

6% Total Carbohydrate 15.6g

Sugars 9.3g

6% Protein 2.9g

10% Vitamin A 86.9µg

30%

Here is the one I use: