Tuscan Tomato Soup
As the temperatures start to drop, we start craving soup. This healthy tuscan tomato soup recipe is a favorite since it is super simple to make with a few pantry staples like canned tomatoes, chickpeas, and day-old bread.
Servings: 8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 2 large raw carrots peeled and chopped
- 3 cloves raw garlic minced
- 1 28 oz can whole peeled tomatoes (San Marzano)
- 4 cups vegetable or chicken broth
- 1 15 oz can of garbanzo beans, drained and rinsed
- 10 basil leaves chopped fine
- 1 ½ cups day old bread cubed or torn into pieces
- 1/4 teaspoon sea salt and ground black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and saute until the onion is translucent. Stir in the garlic and saute for 1 minute.
- In a separate bowl, crush tomatoes by hand. Add them to the pot with salt and pepper. Partially cover and simmer over medium heat for 15 minutes.
- Add the broth, chickpeas, and basil. Bring back to a simmer for another 10 minutes.
- Add the bread cubes; simmer for another 10 minutes until the bread is soft. You can use a potato masher to break down the bread if needed. Add sea salt and black pepper.
- Add ½ of the soup to a blender and puree until smooth (make sure to leave the lid ajar for venting out the steam). Add back to the pot and stir to combine.
- Serve with parmesan cheese, extra olive oil, a dollop of heavy cream (optional), and more fresh basil.
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 26g | Protein: 7g | Fat: 5g | Fiber: 6g | Sugar: 7g