Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (400g) crushed tomatoes (or 450g fresh tomatoes, peeled and chopped)
- 475ml vegetable broth (low-sodium)
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1 cup (about 25g) fresh basil leaves, chopped
- Salt and pepper to taste
- 1 tbsp balsamic vinegar (optional for added depth of flavour)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until softened.
- Add garlic and sauté for an additional minute until fragrant.
- Stir in crushed tomatoes, vegetable broth, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.
- Reduce heat and let it simmer for about 20-25 minutes to allow flavours to meld.
- Stir in chopped basil and balsamic vinegar (if using). Cook for another 2-3 minutes.
- Blend the soup (optional) using an immersion blender for a creamy texture, or leave it chunky for a rustic feel.
- Taste and adjust seasoning as needed. Serve hot.
Estimated Macros per Serving
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 12g
- Fat: 7g
- Fibre: 3g
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 25-30 minutes
- Total Time: 35-40 minutes
Serving Suggestions
Serve with whole-grain bread or a side salad for a complete meal!
Feel free to adjust the recipe based on your taste preferences or dietary needs!
