Ingredients: 

• 2 teaspoons olive oil, more for drizzling

• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 1/2 cup fresh basil, chopped
• 1 teaspoon fresh thyme leaves
• 2 (14-ounce) cans diced tomatoes (no salt added)
• 2 cups nonfat low-sodium chicken broth or vegetable broth
• Celery stalks or bread, for serving, optional

Steps to Make It: 

Step 1: Gather the ingredients.

Step 2: In a medium saucepan, heat the olive oil over medium heat.

Step 3: Add the onions, celery, and garlic and gently sauté until softened, about 5 minutes. Don’t allow the garlic to brown.

Step 4: Add the basil, thyme, tomatoes, and broth of choice. Bring to a boil.

Step 5: Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool a little.

Step 6: Use an immersion blender to purée the soup. Alternatively, you can carefully purée the soup in batches in a food processor or blender— always process warm rather than hot soups to avoid accidents.

Step 7: Purée the soup lightly if you like a chunky consistency. Otherwise, purée it fully for a velvety texture.

Step 8 : Serve it hot (or chill it for a summer soup) drizzled with olive oil. Accompany with bread or a celery stalk stirrer.

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