It’s simple, light, healthy, and delicious.
Clean eats that taste amazing!
It’s a great way to use up garden produce.
Elise Bauer
Using gluten-free stock or bouillon makes this a gluten-free soup.
In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons of water.
Add the vegetables and cook over medium-low heat until all the water evaporates.
Do not brown the vegetables.
Add the stock to the pot and bring to a boil.
Reduce to a simmer and cook for 30 minutes.
Put the tomatoes, garlic, basil, and remaining 3 tablespoons of olive oil into a food processor.
Do not let the soup return to a boil.
Season, to taste, with salt, pepper, and a few dashes of Tabasco.
Serve the soup hot or cold.
