Christmas is less than two weeks away and I’m already entering sugar coma status. Holiday lattes start off my morning. Everyday seems like a cookie swap party at work…and it’s rude to turn away treats people have baked, right?? And for the past few nights, I’ve been having these as dessert — they’re sooo addicting. I know I’ll have to make more once they’re gone.
Since I’m eating so much sugar, I’m really trying to balance out my diet with some healthy meals like this soup. It’s filled with vegetables and has a rich tomato base. If you like tomato soup, you’ll want to try this! By blending a can of diced tomatoes, sun-dried tomatoes and basil, each bite you take is full of flavor. Not even a pinch of salt went into the soup!
If you’re a sugar addict like me, make this soup so you can enjoy all the holiday treats the season has to offer.
Tomato Based Vegetable Soup
- 2 Tbs. olive oil
- 3 cloves garlic, minced
- ½ tsp. red pepper flakes
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 ribs celery, chopped
- 1 small zucchini, sliced
- ½ tsp. chopped fresh thyme
- 2 cups low-sodium vegetable broth
- 2 15-oz. cans diced tomatoes
- 1 15-oz. can small white beans or cannellini beans, rinsed and drained
- 1 cup sun-dried tomatoes. Get the ones that aren’t packed in oil. They come packaged in a resealable bag, can be found in the produce section.
- 8 basil leaves, torn plus more for garnish
- 8 oz bag baby spinach
- Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and thyme. Cook 10 to 15 minutes, or until onions are soft.
- Add broth, 1 can tomatoes, and beans. In a blender, add remaining can of tomatoes, sun-dried tomatoes, torn basil leaves and 1/2 soup liquid. Purée until smooth. Add more soup liquid to get the consistency you want. Stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.
- Add baby spinach and simmer 1 minute more. Remove pan from heat, and stir in basil garnish.