Oregano and Tomato Soup

Ingredients - Serves 6

• Parmesan cheese - 1/4 cup, grated
• Fresh basil - 1/4 cup, chopped
• Salt and pepper - To taste
• Red pepper flakes - 1/2 teaspoon
• Dried oregano - 1 tablespoon
• Vegetable broth - 4 cups
• Fresh tomatoes - 6 large, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, vegetable broth, dried oregano, red pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the chopped fresh basil. Cook for an additional 5 minutes.
6. Serve the soup hot, garnished with grated Parmesan cheese.

Dietary Info

• Dish Type: Soup
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Calories: 150
• Fat: 5g
• Carbs: 20g
• Protein: 5g
• Sodium: 800mg
• Sugar: 10g