Balsamic Tomato Soup
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Serves: 4 c
 
Ingredients
  • ½ onion, minced
  • 2 cloves garlic, minced
  • 6 oz can tomato paste
  • 2 tbsp balsamic vinegar
  • 1 - 2 tbsp agave (or honey)
  • ½ tsp dried basil
  • 2½ c vegetable broth or water, plus extra
  • 1 c milk (I used unsweetened almond milk)
  • Salt and pepper, to taste
Instructions
  1. In a saucepan over medium heat, saute the onion and garlic (use EVOO, nonstick spray, or a little water to prevent sticking).
  2. Add the tomato paste and vinegar. Saute until darker red, adding splashed of water as necessary to keep it slightly liquidy and to prevent burning. This took about 10 minutes for me.
  3. Stir in 2½ c water or broth, agave, and basil. Simmer until the flavors meld (I did about ten minutes, but you can cut this short if you must).
  4. Add the milk, then season with salt and pepper to taste. Serve hot. Optional: garnish with a little fresh basil and drizzle with olive oil.
Notes
If you don't have balsamic vinegar on hand but want to make a tomato paste based soup, swap it out for another flavorful vinegar or a little red wine. If you don't have those either (I feel you, college aged Kelly) add some Italian seasoning. You just need a little extra oomph to help keep the tomato paste from tasting like the metal can it came out of.
Nutrition Information
Serving size: 1 c Calories: 70 Fat: 1 Carbohydrates: 14 Fiber: 2 Protein: 3
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2015/01/30/balsamic-tomato-soup/