2 cloves garlic, minced
1 tablespoon extra virgin olive oil
28 ounce can diced tomatoes
1 14 ounce can vegetable broth
10 fresh basil leaves
1 teaspoon sea salt
1/2 teaspoon ground black pepper
- Warm olive oil over medium heat in a large saucepan or stockpot. Saute garlic until fragrant, about 30 seconds. Add the diced tomatoes, broth, basil leaves, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes.
- Blend in a blender until the desire consistency is achieved. Be sure to be careful of the hot soup in the blender.
- Serve warm and enjoy.
Serves 6: 1 cup of soup, 57 calories, 4 grams of fat