End result: Hubby said it was one of the best soups he had in a long time. I cheated a little and added a few veggie leftovers, including some speckled butterbeans left from last week’s blog, to up the healthiness content.
This soup got better every day it sat in the refrigerator. We were so sad when we ladeled out the last few vegetable chunks and tomato broth. This is a dream recipe in terms of speed of preparation—lightning fast. Chopping the carrots, celery, and onion is the most involved part.
I’m already saving and freezing chopped vegetables for a repeat performance.
Chunky Tomato Basil Soup
1 tablespoon olive oil
1 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
2 garlic cloves, minced
2 (14.5-ounce) cans No Salt Added Diced tomatoes, undrained
1 teaspoon dried basil, crumbled
3 cups reduced-sodium chicken broth
salt (or salt substitute) and black pepper to taste
In a large saucepan over medium-high heat add oil and saute´ onion, celery, and carrots until all are tender—about 5 minutes. Add garlic and cook another minute. Add the diced tomatoes, dried basil, and chicken broth. Bring to a boil. Reduce heat to low and simmer for 15 minutes or until vegetables are soft. Ladle into bowls; garnish with fresh basil. Serve hot. Refrigerate any leftovers. Makes 6 servings. (Source: label for Kroger-brand No Salt Added Diced Peeled Tomatoes in Tomato Juice)