Ingredients

4 Servings

Produce

  • Basil Leaves 1 bunches

  • Garlic Cloves 5

  • Yellow Onion 1

  • Red Tomatoes 6

  • Avocados 2

  • Lemon 1

Pantry

  • Extra Virgin Olive Oil 1/4 cup

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 3 cups

  • Canned Crushed Red Tomato 1 can

Beverage

  • Red Wine 3/4 cup

Spices

  • Kosher Salt 2 pinches

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 6 , diced Red Tomatoes
    • 1 , diced Yellow Onion
    • 5 , peeled Garlic Cloves
  2. Simmer Soup

    In a medium to large pot, sauté onions, garlic and tomatoes in oil over medium heat for 5 minutes. Add the red wine, crushed tomatoes, vegetable stock and and basil. Simmer for 15 minutes.

    • 2 Tbsp Extra Virgin Olive Oil
    • 3/4 cup Red Wine
    • 1 can , 28 oz Canned Crushed Red Tomato
    • 3 cups Vegetable Stock
    • 1 bunch , leaves picked Basil Leaves
  3. Prepare Avocado Crema

    Scoop avocado into a food processor. Add remaining ingredients and mix until smooth. Tip: Add a few teaspoons of water if mixture seems too thick.

    • 2 , pitted Avocados
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1 , juiced Lemon
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with basil, freshly cracked black pepper & olive oil, if desired.

    • 8 Basil Leaves
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 480 kcal  
Total Fat 28 g 35%
Total Saturated Fat 4.5 g 22%
Unsaturated Fat 23 g  
Low Cholesterol 5 mg 2%
Low Sodium 690 mg 30%
Total Carbohydrate 41 g 15%
Excellent Source: Fiber 13 g 46%
Sugars Total 18 g  
Good Source: Protein 12 g 24%
Excellent Source: Vitamin C 64 mg 70%
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By Innit Culinary Team