A great compliment of flavors; tomato and basil. A perfect soup for cold weather, or enjoy it with a grilled cheese sandwich.
- 2 Tablespoons More Than Olives Basil Olive Oil
- 3 Cloves Fresh Garlic, minced
- 1 Yellow Onion, chopped
- 2 Celery Stacks, chopped
- 1 Teaspoon Sea Salt
- ½ Teaspoon Ground Pepper
- ½ Cup Fresh Basil Leaves, chopped + extra for topping the soup
- 2 Tablespoons Tomato Paste
- 2 Cans Crushed Tomato, 28 oz each
- 2 Tablespoon More Than Olives Traditional Aged Balsamic
- 6 Cups Vegetable Broth
- 2 Sprigs Fresh Thyme
- ½ Teaspoon Baking Soda
Use a heavy bottom stock pan or Dutch Oven to cook the soup. Heat the pot to medium heat and add More Than Olives Basil Olive Oil. Add the chopped onion and celery to the pan. Sauté for 3-5 minutes and then add the garlic. Continue to sauté until the onions are translucent.
Add to the pot the salt, pepper, tomato paste, fresh basil, both cans of crushed tomatoes, More Than Olives Aged Balsamic, vegetable broth, baking soda, and fresh thyme sprigs.
Bring the soup to a boil, then lower heat and cover the pan. Continue to simmer for 45 minutes.
Remove the thyme sprigs from the soup. Using an immersion blender, carefully blend the soup until smooth. Taste the soup and adjust the seasoning to your liking.
Spoon the soup into individual bowls. Top each bowl with a few basil leaves and a drizzle of More Than Olives Basil Olive Oil.
This soup is great with toasted crusty bread rounds. Enjoy!