Easy Tomato Soup With A Crunch

Ingredients

• 2 Tbsp olive oil
• 1 medium yellow onion, (finely chopped)
• ⅓ cup chopped carrots
• 4 garlic cloves, (1 Tbsp minced)
• 56oz crushed tomatoes (two, 28-oz cans) with their juice, preferably San Marzano
• 2 cups chicken or vegetable broth
• 1 tsp thyme leaves
• 1 loose-packed cup chopped fresh basil, plus more to serve
• 1 Tbsp balsamic vinegar
• Sea salt and freshly ground pepper

Directions

1. Heat the 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in crushed tomatoes, broth, vinegar, and thyme leaves and simmer for 20 minutes.
2. Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.
3. Garnish the soup with basil leaves and top with Mates