- 2 tablespoons EVOO
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons tomato paste
- 2 28 ounce cans diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 tablespoon sugar
In a large pot, heat EVOO over medium. Add onion and garlic and cook until the onions are translucent, about 5 minutes. Add tomato paste and cook, stirring constantly, 1 minute. Add diced tomatoes and their juices, broth and sugar. Bring to a boil, then simmer until the tomatoes break down and the soup thickens slightly, 12 to 15 minutes; season with salt and pepper. Puree soup until smooth. Serve immediately or use as a base for the variations.