Ingredients
- ▢1 Tbsp olive oil
- ▢1 yellow onion, peeled and diced
- ▢2 cloves garlic, minced
- ▢2 (15 oz each) cans no salt added fire-roasted diced tomatoes, undrained
- ▢1 cup fat-free reduced sodium chicken broth
- ▢1/4 tsp kosher salt
- ▢pinch black pepper
- ▢1/4 cup fresh basil, chopped
- ▢1 tsp balsamic vinegar
- ▢1/4 cup half and half
- ▢2 Tbsp basil pesto (pre-made)
Instructions
- In a soup pot or large saucepan, add olive oil and heat over MED/MED-HIGH heat. Add diced onion and cook 4 minutes, until softened and slightly browned. Add garlic and cook about a minute.
- Add cans of tomatoes, broth, salt and pepper and stir to combine. Bring to a boil, then turn off heat to low and stir in chopped basil and vinegar.
- Use an immersion blender to blend until smooth (or until your desired consistency). Alternatively, add soup to blender (removing the center piece to allow steam to escape, and covering the opening with a kitchen towel), and blend until smooth. Transfer soup from blender back to the soup pot.
- Stir in half and half and let heat through. Ladle into serving bowls and swirl in approximately 1 tsp of pesto and an optional tsp of half and half and garnish with additional basil if desired.
