How To Make Tomato Soup with Gremolata
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Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups of tomato puree
- 2 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and pepper to taste
- For the Gremolata:
- 1/4 cup fresh parsley, finely chopped
- 2 cloves of garlic, minced
- zest of 1 lemon
Instructions
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In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
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Add the tomato puree, vegetable broth, dried basil, dried oregano, salt, and pepper to the pot. Stir well to combine.
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Bring the soup to a simmer and let it cook for 20-25 minutes to allow the flavors to meld together.
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In the meantime, prepare the gremolata by combining the chopped parsley, minced garlic, and lemon zest in a small bowl. Set aside.
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Once the soup is ready, use an immersion blender or a regular blender to puree the soup until smooth. Be cautious when blending hot liquids.
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Serve the tomato soup hot, garnished with a spoonful of gremolata on top. Enjoy!
Nutrition
- Calories : 180kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 800mg
- Total Carbohydrates : 24g
- Dietary Fiber : 6g
- Sugar : 13g
- Protein : 4g
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