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- Yields:
- 4 serving(s)
- Total Time:
- 40 mins
- Cal/Serv:
- 160
Ingredients
- 1 Tbsp.
olive oil, plus more for drizzling
- 1 lb.
onions, thinly sliced
- 2
cloves garlic, thinly sliced
Kosher salt and pepper
- 3 lb.
tomatoes, cut into pieces
- 1
large sprig basil, plus small leaves for serving
Parmesan rind (optional)
Directions
1. Heat oil in a large Dutch oven on medium. Add onions, garlic, and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, about 8 minutes.
2. Add tomatoes, basil, Parmesan rind (if using), and 3 cups water. Bring to a boil, then simmer, stirring occasionally, until tomatoes are very tender and liquid has reduced slightly, about 20 minutes; discard Parmesan rind.
3. Using an immersion blender or a standard blender (in batches), puree soup. Season with 1/2 tsp pepper and serve drizzled with oil and basil, if desired.
Break Them Down: Save firm tomatoes for slicing onto sandwiches or salads. The soft, wrinkly ones are perfect for gravy, a quick roast, or this delicious soup.
Per serving: 160 cal, 7.5 g fat (1 g sat), 4 g protein, 260 mg sodium, 22 g carb, 12.5 g sugars (0 g added sugars), 5.5 g fiber
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