Tomato and Basil Soup

 1 Serve = 2 Veg + ½ Fat
 Serves 4
 Best Choice Recipe

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Ingredients

• 10ml (2 tsp) Olive oil
  
• 100g Onion, chopped
  
• 2 Celery stalks, chopped
  
• 1 Garlic clove, minced
  
• ½ cup Fresh Basil
  
• 5ml (1 tsp) Thyme
  
• 2 cans Diced tomatoes
  
• 1 litre Vegetable stock
  

Instructions:
Heat the olive oil in a large pot over medium heat. Add the onions, celery, and garlic and gently sauté until softened, about 5 minutes. Add the basil, thyme, tomatoes, and stock of choice. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool a little. Using a blender, process until smooth. Purée the soup lightly if you like a chunky consistency. Otherwise, purée it fully for a velvety texture.

NOTES:

• If you want to add creaminess and still keep it low fat, use canned beans to thicken the soup. Simply add 1 can drained cannellini or navy beans (counted as 1 CC serve) at the same time you add the tomato and finish cooking the soup according to the directions. Process the soup to your preferred texture and taste for salt before serving.
• Can be stored in the fridge for 3 days
• If you want to freeze, do not add the basil during preparation. Add the basil once heated before serving