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Chunky Tomato Soup

by Steven Satterfield
summerlunch
Yield: 4 servingsPrep: 10 minutesCook: 40 minutesTotal: 50 minutes
Source: http://www.foodandwine.com/recipes/chunky-tomato-soup

Ingredients

produce
  • 1/4 cupfresh basil(chopped)
  • 1onion(chopped)
  • 2garlic cloves(minced)
  • 2 poundstomatoes(chopped)
pantry staple
  • 4 cupsvegetable broth
  • salt
  • freshly ground pepper
  • 2 tablespoonsolive oil
  • 1/4 teaspooncrushed red pepper
  • 1 tablespoontomato paste

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Stir in the garlic, tomato paste, and crushed red pepper; cook for 1 minute.
  4. Add the tomatoes and cook until they begin to break down, about 5 minutes.
  5. Stir in the vegetable broth and bring to a boil.
  6. Reduce the heat to low and simmer for 30 minutes.
  7. Puree half of the soup in a blender until smooth.
  8. Return the pureed soup to the pot and stir to combine.
  9. Season with salt and pepper to taste.
  10. Stir in the basil just before serving.

My notes

For a creamier soup, you can add a splash of cream or a dollop of yogurt before serving.