I adpated this recipe from the September edition of Vegetarian Times. It was so quick and easy that I was able to eat it right away. You know how I love pesto made fresh from the garden, so of course I topped my soup with it for an extra taste of freshness.
1 Tbsp olive oil
1 small sweet onion, chopped (1/2 C)
3 cloves garlic, minced (1 Tbsp)
2 28-oz. cans Organic fire-roasted diced tomatoes
2 tsp sugar (more if needed
1 tsp balsamic or sherry vinegar
1 tsp fresh basil
1 bay leaf
2 1/2 C low-sodium vegetable broth
1/2 C half-and-half or soy creamer
1/4 C chopped fresh basil, for garnish
Heat oil in suacepan over medium heat. Add onion and garlic, cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf and broth. Cover and simmer 10 minutes. Remove bay leaf.
Puree soup in blender or food processor until smooth. Strain through fine mesh strainer into saucepan; return to simmer. Remove from heat, and stir in half-and-half (I used soy creamer). Season with salt and pepper, if desired. Garnish with basil (I used a dollop of fresh pesto).
Tip: Freezes well
Coconut Red Lentil Soup
1 day ago