Ingredients

1 tbsp (15 mL) olive oil
1 small onion, chopped
1/4 cup (50 mL) blotted and chopped sun-dried tomatoes
2 cloves garlic, minced
1 can (28 oz/976 mL) good quality canned tomatoes such as San Marzano
1 1/2 cups (375 mL) sodium-reduced vegetable broth
1/2 cup (125 mL) lightly packed fresh basil leaves
Granulated sugar, salt and pepper (approx.)

1. Heat the oil in a large saucepan set over medium heat. Add the onion; sauté for 3 to 5 minutes or until softened but not browned. Add the sun-dried tomatoes and garlic; sauté for 1 minute.
   
   
2. Stir in the canned tomatoes and the broth. Bring to a boil; reduce the heat to medium and simmer for 10 minutes. Remove from the heat; add the basil leaves.
   
   
3. Use a hand blender to purée the soup. (Or transfer to a blender or food processor and pulse until smooth.)
   
   
4. Use a hand-blender to purée until smooth. (Or transfer to a blender in batches and blend until smooth.) Taste and adjust the flavours with a pinch of sugar, salt and pepper as needed. Makes 5 cups (1.25 L). Recipe doubles easily.
   
   

Tips: For even more flavour, add a splash of good quality balsamic vinegar before blending.

Make this a cream of tomato soup by replacing some of the broth with 35% whipping cream. Or, for a lower calorie option use fat free evaporated milk instead.

Garnish the soup with homemade croutons and shaved Parmesan.