- 2 tbsp olive oil
- 1 onion chopped
- 1 garlic clove minced
- 2 cans 28oz whole tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 parmesan rind
- 1/2 tsp sea salt
- 1 tsp pepper
- 1 tbsp fresh basil cut thin
In a large saucepan over medium-high heat, soften the onions in the oil. When they start to turn translucent, stir in your garlic cooking for another minute.
Pour in the tomatoes, broth, bay leaves, oregano, salt and pepper.
Let simmer minimum 30 minutes up to 60 minutes.
Remove soup pot to cutting board. Using an immersion blender, puree soup until smooth. Add more salt and pepper if needed.
Serve with fresh basil and grilled cheese sandwiches.
Calories: 66kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Sodium: 1057mg | Potassium: 214mg | Vitamin A: 25IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 0.5mg