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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Adapted from a Rachael Ray recipe. Ingredients:
2 teaspoons olive oil |
1 medium onion, finely chopped |
4 garlic cloves, minced |
2 (28 ounce) cans crushed tomatoes |
1 tablespoon tomato paste |
2 1/2 cups vegetable broth |
1/2 teaspoon dried basil |
1 teaspoon coarse black pepper |
2 teaspoons kosher salt |
20 leaves fresh basil, torn or coarsely chopped |
Directions:
1. Heat olive oil in a heavy-bottomed soup pot. Saute onion until soft and translucent, 3-5 minutes. Add garlic and saute until fragrant, 1 minute. Add tomatoes, tomato paste, broth, dried basil, pepper and salt. Bring to a boil, reduce to a simmer and cook 10 minutes. Stir in fresh basil and serve with garlic toasts.
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