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Old-Time Summer Tomato Soup

Source of Recipe


From "The Splendid Table's How to Eat Supper"



List of Ingredients



• Extra-virgin olive oil
  
• 3 medium onions, peeled and diced
  
• ½ cup tightly packed torn, fresh basil leaves
  
• Salt and freshly ground pepper to taste
  
• 3 large cloves garlic, minced
  
• 3 pounds fresh tomatoes, cored and chopped (don't seed and peel)
  
• About 4 cups homemade chicken broth (or two 14-ounce cans chicken or vegetable broth and 2/3 cup water)
  






Instructions



1. Film the bottom of a 6-quart pot with olive oil and heat over medium-high.
   
   
2. Stir in the onions, season with salt and pepper, and cook until the onions are golden, 5 to 8 minutes, stirring often. Add the garlic and basil, and cook briefly until garlic is fragrant. Add the tomatoes and broth, and bring to a simmer. Cover and cook 5 to 10 minutes.
   
   
3. Taste and check for seasoning. Cool 10 minutes, then lightly purée in a food processor or blender or in the pot using an immersion blender. Serve hot.
   
   Makes 3 to 4 servings.