Ingredients:
2 tablespoons olive oil
1 large shallots, finely chopped
2 cloves garlic, minced
1 (28 ounce) cans crushed tomatoes
1 (28 ounce) cans diced tomatoes ( juice drained)
2 cups vegetable stock
salt and pepper
sour cream (optional)
grated parmesan cheese ( to garnish)
fresh basil ( to garnish)
Directions:
Heat soup pot over medium heat.
Add olive oil, chopped shallot and minced garlic.
Saute 3-4 minutes.
Add both cans of tomatoes and stir to combine.
Add vegetable stock and stir.
Season soup with salt and pepper to taste.
Bring soup to a slow boil, reduce heat and simmer 10 to 15 minutes.
If desired, add a dollop of sour cream when serving to make a creamier tomato soup.
You can also garnish the soup with parmesan and chopped fresh basil when serving.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.