Garden Tomato and Basil Soup
Makes 4 to 6 servings. Recipe is from Frito Lay.
1 tbl. canola oil
11/2 cups diced white onions
3 tbls. fresh garlic, minced
4 cups red tomatoes, roughly chopped
2 (14-oz.) cans vegetable broth
1/2 cup tomato paste
3 tbls. chopped fresh basil
Kosher salt to taste
Black pepper to taste
Juice of 1/2 lemon
1. In saucepan, heat canola oil for 2 or 3 minutes over medium heat. Sauté onion for 4 to 5 minutes, avoiding any browning, then add garlic and stir together.
2. Add tomatoes, vegetable broth and tomato paste. Bring to a boil, then reduce to a simmer for 15 to 20 minutes until tomatoes are soft.
3. Remove soup from heat; add basil and blend in blender or food processor for 2 or 3 minutes or until mixture is smooth.
4. Season to taste with salt, pepper and lemon juice and serve immediately.