Serves 4



1 tablespoon olive oil

3 tablespoons fresh garlic, minced

1 cup yellow onion, chopped

1 cup carrots, finely diced

1 cup celery, finely diced

2 28-ounce cans diced tomatoes, with juice

3 cups low-sodium vegetable stock

1/4 cup fresh basil stems and leaves, julienne-cut

1/4 teaspoon kosher salt

1/4 teaspoon black pepper



Heat olive oil in a soup pot over medium heat. Add garlic, onion, carrots and celery, and sauté for 8-10 minutes.

Add tomatoes, vegetable stock, salt and pepper. Bring to a simmer and cook for 40-50 minutes.

Blend soup with an immersion blender or regular blender until creamy.

Stir in basil, reserving a small amount for garnish.