Tuscan Tomato-Basil Soup

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Tuscan Tomato-Basil Soup

 

3 tbsps. olive oil

2 cups chopped onions

3 or 4 small potatoes, cut into 1-inch pieces

2 lbs. tomatoes, seeded and chopped

3 cups or more water

1 cup, loosely packed fresh basil leaves

4 tsps. chopped fresh basil

 

Heat oil in a large heavy pot over medium heat. Add onions and sauté until

golden, about 15 minutes. Add potato and sauté until light brown, about 10

minutes. Add tomatoes and stir until juices form, about 5 minutes. Add 3 cups

water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are

tender, about 20 minutes. Working in batches, puree soup in a blender until

smooth. Return soup to pot. Thin with additional water, if desired. Stir in the

cup of whole basil leaves. Simmer uncovered for 5 minutes. Season soup to taste

with salt and pepper. Ladle soup into 4 bowls and sprinkle each with a teaspoon

of chopped fresh basil.

Makes 4 servings.

 

 

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