Ingredients

The following ingredients have 4 Servings
  • 1 medium yellow onion
  • 1 red bell pepper
  • 3 cloves garlic
  • 1 cup basil leaves, loosely packed
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 28-ounce can fire-roasted crushed tomatoes (with basil, if available)
  • 1 quart vegetable broth
  • 1 teaspoon kosher salt
  • Garnish ideas: Thinly sliced basil, a drizzle of olive oil, Homemade Croutons

Instruction

  • Dice the onion and the bell pepper. Mince the garlic. Tear the basil leaves into large pieces.
  • In a medium pot, heat the olive oil over medium heat. Add the onion and red pepper and sauté for about 5 minutes, until onions are translucent. Add the garlic and cook for 30 seconds until fragrant. Add the white wine vinegar and cook until evaporated.
  • Add tomatoes, vegetable broth and salt and bring to a steady simmer. Simmer for 15 minutes. Add the basil and use an immersion blender to puree the soup until creamy (or, transfer it to a standard blender and blend). Serve immediately, refrigerate for up to 5 days, or freeze for several months.*