Tomato and basil soup

1 tablespoon canola oil
1½ cups diced white onions
3 tablespoons fresh garlic, minced
4 cups red tomatoes, roughly chopped
2 14-ounce cans vegetable broth
½ cup tomato paste
3 tablespoon chopped basil
Kosher salt to taste
Black pepper to taste
Juice of ½ lemon


In a saucepan, heat the canola oil for 2-3 minute over medium heat.
Sauté the onions for 4-5 minutes, avoiding any browning, then add garlic. Mix together.
Add the tomatoes, vegetable broth and tomato paste.
Bring to boil, then reduce to a simmer for 15-20 minutes until tomatoes are soft.
Remove the soup from the heat, add basil and blend in a blender or food processor for 2-3 minutes until the mixture is smooth.
Season with salt, pepper and lemon juice and serve immediately

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