Herbed Tomato Soup

• 1 tablespoon olive oil
• ½ cup diced onion
• 1 can (14 ounces) diced tomatoes
• 1½ cups chicken or vegetable broth
• 1 can (16 ounces) tomato sauce
• 1 tablespoon fresh snipped basil (or 1 teaspoon dried)
• 1 teaspoon fresh snipped thyme (or ¼ teaspoon dried)
• 1 dash pepper
• 2 tablespoons balsamic vinegar (optional)
• 4–6 fresh basil leaves (optional), sliced thinly into strips

Ingredients for 2 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a 2-quart saucepan, sauté onion in olive oil until tender but not browned.

   Stovetop
2. 2

   Add tomatoes, broth, tomato sauce, basil, thyme and pepper.

3. 3

   Bring to a boil.

   Stovetop
4. 4

   Reduce heat, cover and simmer 20 minutes.

   Stovetop
5. 5

   Stir in vinegar, if desired, just prior to serving.

6. 6

   Ladle into bowls and garnish with basil strips.