I have always loved a good bowl of tomato soup. Robust and refreshing with lots of fresh herbs and a side of grilled cheese or a slice of sour dough toast with mashed avocado. Also so good with a touch of cream, a dollop of yogurt, almond milk or coconut milk for some creamy goodness. Sometimes I like to add rice or quinoa for a heartier soup and adding some good toppings is a must like crispy croutons, shredded cheese, avocado or roasted chickpeas. But a topping that has become one of my favorites is Whisps Cheddar Cheese crisps. https://www.whisps.com/ made with 100% real cheese. They are a tasty, low-carb, high protein, gluten free snack and just melt into this easy garlicky tomato basil soup so perfectly and deliciously.
1 29 ounce can of diced tomatoes
1 small onion finely chopped
3-4 cloves of garlic minced
2 tablespoons olive oil
2 cups vegetable broth
handful fresh basil leaves chopped
Whisps Cheddar Cheese Crisps https://www.whisps.com/
Salt and black pepper to taste
In a large pot on the stove top heat 2 tablespoons olive oil on medium high heat until hot but not smoking. Add the the onion and cook for 2 to 3 minutes until it becomes fragrant. Add the garlic and cook for an addition 2-3 minutes until veggies are tender. Stir in the diced tomatoes along with the juice from the can into the onion and garlic mixture. Bring to a low boil, reduce heat and simmer for 15 minutes. Add the vegetable broth and simmer for an additional 5-7 minutes. Remove from heat and let cool for several minutes. Use an immersion blender or a blender to puree the mixture leaving a few chunks. Season with salt and pepper to taste. Transfer mixture into bowls. Serve hot with, cracked black pepper, fresh basil and Whisps Cheddar Cheese Crisps on top.
Prep & cook time: 30 minutes