Fire Roasted Tomato Basil Soup


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 1/2 cups vegetable or chicken broth
  • 1/2 teaspoon sugar or to taste
  • 25 Blue Diamond Nut-Thins Original coarsely broken
  • 2 14.5 oz cans fire-roasted tomatoes
  • 1/2 cup fresh basil leaves
  • sea salt
  • freshly ground pepper


  1. Heat olive oil in saucepan over medium heat. Add onion -- cook 5 minutes to soften; stir in garlic.

  2. Add broth, sugar, Nut-Thins and tomatoes; bring to a boil. Reduce heat and simmer, covered for 45 minutes. 

  3. Carefully puree in blender or with an immersion blender. Add basil and pulse on and off to chop. Place back in saucepan and cook for 10 more minutes. Season with salt and pepper. Serve with additional Nut-Thins, if desired.