Ingredients

The following ingredients have 4 Servings
  • 2 cans diced tomatoes (28 ounce cans)
  • 1 cup vegetable broth
  • 1/2 cup red wine
  • 1/4 cup fresh basil (chopped)
  • 4 cloves garlic (minced)
  • 1/2 yellow onion (diced)
  • 1 stalk celery (minced)
  • 1 tablespoon red pepper flakes
  • 1 tablespoon dried thyme
  • 1 teaspoon cumin
  • 1 teaspoon oregano

Instruction

  • In a large soup pot, sauté the garlic, yellow onion, and celery over medium heat until the onions turn translucent, approximately 5 minutes.
  • Add the thyme, oregano, red pepper flakes, and red wine and cook the mixture until reduced to half the amount.
  • Add in the diced tomatoes (juice and all) and increase the heat to high. Bring the soup to a boil, then reduce to low, add in the basil, and simmer for an hour. Stir occasionally.
  • Add in the vegetable broth and continue to simmer and stir for 10 more minutes.
  • Use a handheld food processor to get the soup to your desired texture, then serve.