30 Minute Tomato Basil Soup

30 minute tomato basil soup is comfort food in a snap with sweet tomatoes and basil that has a long, slow-cooked taste.

Course Soup

Cuisine American

Prep Time 10

Cook Time 16

Total Time 26

Servings

Calories 155

1 ½ tablespoons olive oil
1 cup (128 grams) yellow onion, finely chopped
1 garlic clove finely chopped or grated
1 tablespoon tomato paste
8 ripe tomatoes chopped or 28-ounce (784 grams) canned whole or crushed tomatoes, see note
15 ounces (42 grams) cans cannellini or white kidney beans, drained and rinsed
3 tablespoons basil chopped
2 cups (473 ml) low sodium vegetable stock
1 ½ teaspoons salt this will depend on how salty your stock is
¼ teaspoon freshly ground black pepper

To a large soup pan, add the olive oil over medium heat. Add the onions and cook until it starts to soften, about 5 minutes. Add the garlic and tomato paste, mix well cook for 1 minute. Add the tomatoes and their juice, beans, basil, stock, salt and pepper. Bring to a simmer and cook uncovered for 10 minutes.
Use an immersion or add to a blender and blend in small batches until smooth. Taste for seasoning, add more salt if needed depending how salty your stock is.

Serving: 1 | Calories: 155kcal | Fat: 3g