Soup is a great way to incorporate a variety of vegetables into your meals! In this recipe, sugar help lowers the acidity of the tomatoes and brightens the colour of this thick and flavourful soup. Makes 7 servings.
Ingredients
| Olive oil |
1 tbsp (15 mL) |
| White onion, chopped |
1 medium onion |
| Garlic, minced |
2 cloves |
| Canned crushed tomatoes |
1 can (28 oz) |
| Fresh basil, chopped |
2 tbsp (30 mL) |
| Fresh parsley, chopped |
2 tbsp (30 mL) |
| Vegetable stock |
2 cups (500 mL) |
| Water |
1 cup (250 mL) |
| Sugar |
1 tbsp (15 mL) |
| Balsamic vinegar |
1 tbsp (15 mL) |
| 10% cream |
2/3 cup (160 mL) |
| Salt |
1/4 tsp (1 mL) |
| Black pepper |
1/4 tsp (1 mL) |
Instructions
- Heat oil over medium heat in a large saucepan. Add onion and garlic and sauté for 8 minutes.
- Add tomatoes, basil, parsley, stock, water, sugar and vinegar.
- Simmer for 30 minutes over low heat. Remove from heat and cool slightly.
- Purée soup in saucepan using an immersion blender or by transferring batches to a blender or food processor.
- Return to saucepan, stir in 10% cream, season with salt and pepper and simmer until heated.
