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Easy 30-Minute Tomato Basil Soup
Ingredients
  • 3 to 4 tablespoons olive oil
  • 2 large carrots, peeled and diced very small
  • 1 large sweet vidalia onion, diced small
  • 3 to 5 cloves garlic, finely minced or  pressed
  • 1 teaspoon dried oregano
  • two 28-ounce cans San Marzano tomatoes (whole, peeled, do not drain; mine were not salted)
  • 1 ½ to 2 cups water or low-sodium vegetable broth
  • about ¾ cup fresh basil leaves, packed (about 2 big handfuls), plus more for garnishing
  • 1 teaspoon kosher salt, plus more to taste at the end
  • 1 teaspoon freshly ground black pepper, or to taste
  • 2 bay leaves
  • 1 to 2 teaspoons granulated sugar, optional and to taste
  • pinch cayenne pepper, optional and to taste
  • ½ to 1 cup Silk Light Original Almondmilk (regular Silk Almondmilk or Unsweetened Cashewmilk may be substituted)
  • croutons, optional for garnishing
Steps
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