Tomato Basil Soup

Ingredients:

  • 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

Instructions:

  1. Dice 1 large yellow onion and mince 3 large garlic cloves.
  2. 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.)
  3. 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.
  4. 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.

Yield:
4 servings

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