- 1 large yellow onion
- 3 large cloves garlic
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 1/2 pounds roma or tomatoes on the vine
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 10 large fresh basil leaves, plus more for serving
- Dice 1 large yellow onion and mince 3 large garlic cloves.
- Heat 1/4 cup extra-virgin olive oil in a medium pot over medium heat until shimmering. Add the onion and garlic and cook until soft and aromatic, 7 to 10 minutes. Meanwhile, quarter the tomatoes, then cut each piece in half. (No need to seed, skin, or remove the cores; you should have about 8 cups chopped tomatoes.)
- Add the tomatoes to the pot, increase the heat to medium-high, and cook, stirring frequently, until the tomatoes have softened, broken apart, and started to go orange-y in color, about 15 minutes. Remove from the heat. Add 1 teaspoon kosher salt, 10 large basil leaves, and season with black pepper. Stir to combine and let sit 5 minutes.
- Use an immersion or standard blender to purée the soup, slowly drizzling in 2 tablespoons olive oil while blending, until smooth or desired consistency. Taste and season with salt and pepper as needed. Serve hot, topped with torn basil leaves and more black pepper.
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