Tomato and Basil Soup

 1 Serve = 2 Veg + ½ Fat
Serves 4
Best Choice Recipe

Prep : 5 min

Cook : 30 min

Ingredients

  • 10ml (2 tsp) Olive oil
  • 100g Onion, chopped
  • 2 Celery stalks, chopped
  • 1 Garlic clove, minced
  • ½ cup Fresh Basil
  • 5ml (1 tsp) Thyme
  • 2 cans Diced tomatoes
  • 1 litre Vegetable stock

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Add the onions, celery, and garlic and gently sauté until softened, about 5 minutes.
  • Add the basil, thyme, tomatoes, and stock of choice. Bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Remove from heat and allow to cool a little.
  • Using a blender, process until smooth.
  • Purée the soup lightly if you like a chunky consistency.
  • Otherwise, purée it fully for a velvety texture.

NOTES:

  • If you want to add creaminess and still keep it low fat, use canned beans to thicken the soup.

  • Simply add 1 can drained cannellini or navy beans (counted as 1 CC serve) at the same time you add the tomato and finish cooking the soup according to the directions.

  • Process the soup to your preferred texture and taste for salt before serving.

  • Can be stored in the fridge for 3 days
    If you want to freeze, do not add the basil during preparation. Add the basil once heated before serving