1/2tspDried BasilSubstitute: 1/2 cup fresh chopped basil
1/4tspdried Oreganoyou can use fresh oregano –chopped
1/4tspcoarsely ground pepper
In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel.
Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls.
You can freeze the soup, as well, just make sure it is completely cool before freezing.
Serving size, 1 1/4 cups, is 76 calories
627 mg sodium
13g carbs (9g sugars, 4 g fiber)