My husband and I love tomato soup with garlic and cheese Naan. Our kids like the Naan but dread eating the tomato soup. Usually I buy the tomato soup already made from a local store. However, this time, I decided to make it from scratch and my kids loved it!! This will be a recipe I'll make again! It didn't take much time either and it used some of the tomatoes that needed to be eaten. This recipe felt light and healthy.
This meal we had Tomato Soup, Garlic and Cheese Naan, and a Salad.
Soup: the tomatoes, onions, garlic, and Feta were from HHM.
Salad: salad mix, cherry tomatoes and Feta were all from HHM.
Tomato Basil Soup
Prep Time: 5 minutes
Cook Time: 10 minutes
1 teaspoon olive oil optional, you can use a drop of water to sauté instead to keep the recipe oil free
1 medium onion chopped
3 large cloves of garlic chopped very finely I like lots of garlic so used 4 but adjust to suit your tastes
7 cups of chopped fresh tomatoes (see recipe notes)
1 handful of basil leaves and stalks are fine
2 teaspoons salt adjust to taste
1 teaspoon pepper adjust to taste
Heat a pan over a medium heat and add the oil or a couple tablespoons of water.
When hot add the onions and garlic and cook for a couple of minutes until just starting to turn golden.
Add the chopped tomatoes. Continue to cook over a medium heat, stirring every few minutes until the tomatoes have broken down and are soft.
Remove from the heat and add basil and salt and pepper then blitz in a blender or with a stick immersion blender until smooth.
Recipe Notes from Author
I have tried this recipe with large tomatoes and grape/cherry tomatoes and it works well with both, or even a mixture of the two.
Leftovers will keep in the fridge for 4 to 5 days and reheat well in a pan or in a microwave.
Recipe from Pinterest on from A Virtual Vegan