Ingredients
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2 tablespoons extra-virgin olive oil
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2 cups chopped sweet onion (about 1 large onion)
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225 grams carrots (about 3 medium carrots), peeled and thinly sliced
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3 cloves garlic, peeled and minced
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2 cans (14.5 ounces each) no-salt-added diced tomatoes, with their juice
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3/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/4 cup lightly packed fresh basil leaves
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion and carrots. Cover and cook until very soft, about ten minutes, uncovering the pot to stir occasionally.
- Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes and 3-1/4 cups water, along with the salt and pepper. Bring to a boil over medium-high heat.
- Reduce the heat to medium and simmer for ten minutes. Remove the soup from the heat. Stir in the basil.
- Working in two batches, carefully transfer the soup to a blender and blend until smooth and creamy. Return the soup to the pot, reheat if necessary. Ladle into individual bowls and serve. If packing in a lunch box, use a thermos.
