Creamless Tomato Basil Soup

In a large Dutch oven over medium heat, heat one tablespoon of the olive oil until just shimmering. Add in minced onions and stir occasionally until they begin to soften. Add in minced garlic and stir until it becomes fragrant.

Next up, pour in diced tomatoes and chicken stock. Bring to a slow boil, and with an immersion blender, puree until nearly smooth.

Add in your red wine and the remainder of the olive oil, pureeing until incorporated. This will take a few minutes, maybe upwards of 5 minutes so just be patient. But if your’e not getting all you want out of your immersion blender, or you’re that impatient, break out your real blender and pour it all in there, and as it blends, pour the remaining olive oil into the hole in the lid. This will ensure the olive oil is incorporated into the soup.

Once that’s done, you can pour it back into the pot and let it come to a slow simmer slowly for 20 minutes. Finally, add in the additional minced basil and salt and pepper to taste.

Serve piping hot with cheesy toast and you’ve got a fabulous meal with much less guilt than the cream-based tomato soup would provide. Here’s to healthiness and a warm snuggly nap-time tummy!