Ingredients
2 teaspoons canola oil1/4 cup finely chopped onion1/4 cup finely chopped celery2 cans (14-1/2 ounces each) diced tomatoes, undrained1-1/2 cups water2 teaspoons brown sugar1/2 teaspoon salt1/2 teaspoon dried basil1/4 teaspoon dried oregano1/4 teaspoon coarsely ground pepperMinced fresh basil, optional
Preparation
In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients, except for optional fresh basil. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil.
