Ingredients
- 2 tbsp extra virging olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 cup fresh basil, chopped + basil leaves for garnish
- 2 tsp salt
- 1 tsp pepper
- 1 28 oz can whole peeled tomatoes (San Marzano)
- 1 28 oz can crushed fire roasted tomatoes
- 1 cup Vegetable broth
- 1 cup unsweetened Nutpods creamer (dairy-free)
Instructions
- Add olive oil to large pot or dutch oven over medium high heat. Saute onion, garlic and fresh chopped basil until onions are soft (about 5-6 minutes). Add salt and pepper.
- Add tomatoes and broth and mix well. Cover and simmer for 10-15 minutes. Turn off the heat and using an immersion blender blend soup until desired creaminess. Add Nutpods creamer, stir and heat over low heat for 5 more minutes. Serve with fresh basil.
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