Tomato Basil Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and makes great leftovers. Add the parmesan after reheating.

Ingredients

• 2 tsp olive oil
• 4 cloves garlic (minced)
• 1 medium onion (diced)
• 2 large ribs celery (diced)
• 3 15-ounce cans no salt added diced tomatoes
• 2 cups water
• 1/2 tsp salt
• fresh ground black pepper to taste
• 1 tsp dried oregano
• 1 tsp pure maple syrup
• 10 leaves fresh basil (chiffonade)
• 1 ounce Parmigiano-reggiano (grated)

Place the olive oil in a large saucepan fitted with a lid over medium-high heat. Add the garlic and cook for two minutes. Do not let the garlic brown.

Add the onion and cook for another three minutes, then add the celery and cook for another three minutes.

Add the tomatoes, water, salt, pepper and oregano. Stir and reduce heat to medium-low.

Cover and simmer for thirty minutes, stirring occasionally.

Remove from the heat, add the basil, stir and allow to cool slightly, then using an immersion blender, puree the soup until almost smooth.

Serve topped with the grated parmesan.