Canned tomatoes make a soup loaded with flavor. The coulis adds an extra punch.

YIELDS ABOUT 6 1/2 CUPS; SERVES 6

INGREDIENTS

For the Basil Coulis:

• 1 cup packed fresh basil leaves
• 1 clove garlic, crushed and peeled; more to taste
• Sea salt or kosher salt
• 1/4 cup fruity extra-virgin olive oil; more if needed

For the Soup:

• 3 Tbs. extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 stalk celery, finely chopped
• 1/2 red bell pepper, finely chopped
• 3 cups homemade or lower-salt chicken broth
• 1 28-oz. can whole peeled plum tomatoes, drained and coarsely chopped (reserve the juice)
• 1 large sprig fresh thyme
• Kosher salt and freshly ground pepper

INSTRUCTIONS

To Make the Coulis:

1. Have ready a medium bowl of ice water. In a small saucepan, bring 1 quart of water to a boil. Add the basil and blanch for 30 seconds. Remove from the water with a strainer or slotted spoon and plunge into the ice water.
2. When the basil is cool, squeeze it with your hands to remove excess water. Put the basil in a blender or food processor and add the crushed garlic and a pinch of salt. With the machine running, slowly add the oil. If the mixture clings to the side of the bowl, add another 2 Tbs. olive oil. Purée until smooth, scraping down the sides of the bowl as needed.
3. Transfer the coulis to a squeeze bottle or a jar. (The coulis can be made 2 or 3 days ahead and stored in the refrigerator. Let it come to room temperature before using.)

To Make the Soup:

1. In a 5-to 6-quart Dutch oven, heat the oil over medium-low heat. Add the onion, celery, and red pepper and cook, stirring occasionally, until the vegetables are quite soft, about 10 minutes. Add the broth, tomatoes, thyme, 1/4 tsp. each salt and pepper, and 1 cup water. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer for 40 minutes.
2. Discard the thyme sprig. Let cool briefly and then purée the soup in 2 or 3 batches in a blender or food processor. Rinse the pot and return the soup to the pot. If it’s too thick, add some of the reserved tomato juice. Reheat the soup if necessary and season to taste with salt and pepper. Top each serving with a little of the basil coulis.

NUTRITION INFORMATION PER SERVING:

• 250 CALORIES | 4g PROTEIN | 13g CARB | 21g TOTAL FAT | 3g SAT FAT | 15g MONO FAT | 2.5g POLY FAT | 0mg CHOL | 460mg SODIUM | 4g FIBER