Tomato thyme soup

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Ingredients

1 28-oz BPA-free can whole peeled tomatoes, with juices
1 cup low-sodium vegetable broth
1 large shallot, roughly chopped
3 tbsp unsalted tomato paste
1 tbsp fresh thyme leaves
1 tsp chopped fresh oregano
1 small clove garlic, roughly chopped
¼ tsp each sea salt and ground black pepper + additional to taste
3 tbsp + 1 tsp extra-virgin olive oil, divided
2 cups packed baby arugula
1/3 cup crumbled ricotta salata or grated Parmesan cheese
1/4 cup thinly sliced fresh basil

Preparation

1. In a blender, purée tomatoes, broth, shallot, tomato paste, thyme, oregano, garlic and 1/4 tsp each salt and pepper. With blender running, add 3 tbsp oil in a steady stream.

2. Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.

3. Meanwhile, in a bowl, toss arugula, ricotta salata, basil and remaining 1 tsp oil; season with additional salt and pepper. Divide soup among bowls; top with arugula mixture.

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Nutrition Information

Serving Size: 2 1/4 cups
Calories: 413
Carbohydrate Content: 28 g
Cholesterol Content: 27 mg
Fat Content: 32.5 g
Fiber Content: 10 g
Protein Content: 11 g
Saturated Fat Content: 7 g
Sodium Content: 781 mg
Sugar Content: 15 g
Monounsaturated Fat Content: 20 g
Polyunsaturated Fat Content: 3 g

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