20-Minute Tomato Soup Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 (14-ounce) cans fire-roasted diced tomatoes
- 3 cups chicken or vegetable stock
- 1 teaspoon Italian seasoning, homemade or store-bought
- 1/3 cup julienned (or roughly-chopped) fresh basil leaves, lightly packed
- Kosher salt and freshly-cracked black pepper
- optional toppings: heavy cream (for swirling on top), freshly-grated Parmesan cheese, extra fresh basil
See full instructions: www.gimmesomeoven.com
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