Silky Tomato Soup

By ClaudiaJan

Add 1/2 cup white wine, 1/2 lb. frozen shrimp, crushed red pepper & chopped basil and parsley. Serve with lemon slices and crusty bread.

Add chopped basil, 3/4 cup half and half. Puree until smooth. Top w/grated parm and basil leaves.

Ingredients

• 2 tablespoons EVOO
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 3 tablespoons tomato paste
• 2 28 ounce cans diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tablespoon sugar

Details

Adapted from rachaelraymag.com

Preparation

Step 1

Preparation

In a large pot, heat EVOO over medium. Add onion and garlic and cook until the onions are translucent, about 5 minutes. Add tomato paste and cook, stirring constantly, 1 minute. Add diced tomatoes and their juices, broth and sugar. Bring to a boil, then simmer until the tomatoes break down and the soup thickens slightly, 12 to 15 minutes; season with salt and pepper. Puree soup until smooth. Serve immediately or use as a base for the variations.