Tomato Basil Soup
Serves: 8-10 servings
  • 1 big can of crushed tomatoes (780 ml I think)
  • 2 carrots
  • 1 onion
  • 2-3 celery stalks
  • 2-3 garlic cloves
  • 30 ml olive oil
  • 2-3 bay leaves
  • a small sprig of fresh thyme
  • a twig of fresh basil
  • parsley
  • 1 tbsp of sugar
  • salt and pepper to taste
  1. Clean and chop your veggies to the size that you know you like, mince the garlic then throw everything in a heated soup pan in which you added a tablespoon or two of olive oil. Cook until softened then add a cup of water (250 ml), basil, bay leaves and thyme and let them cook on low heat.
  2. When veggies are almost done, remove basil and bay leaves and pour in the crushed tomatoes. Add a tablespoon of sugar to counteract the tomatoes acidity, salt and pepper to taste and fill the pan with water until you reach the desired consistency. Make sense?
  3. Cook for 15-20 minutes on medium heat and enjoy either cold or hot.
Recipe by CookingGlory at