Tomato Basil Soup

Preparation: 10 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, chopped

• 4 cloves garlic, finely diced

• 2 tablespoons tomato paste

• 1 can whole tomatoes, with their liquid (or about 5 ripe tomatoes diced)

• 2 cups vegetable broth

• 1 can butter or cannellini beans, rinsed and drained

• 1/2 teaspoon organic raw sugar, to taste

• Sea salt, to taste

• Freshly ground black pepper, to taste

• A handful of fresh basil leaves

Method:

• In a big pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are soft – about 5 minutes. Add the garlic and cook for another couple of minutes.

• Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.

• Add the tomatoes and vegetable broth and stir to combine. Bring to the boil, then reduce the heat to a simmer. Cook for 30 minutes.

• Remove the pot from the heat and let it cool for a few minutes. Add the beans, sugar, salt, black pepper and basil. Either transfer the mixture to a blender to blend or use a handheld stick mixer and mix until smooth.

Tip: For a creamier soup, add a tablespoon of butter before blending.