I posted this recipe about 2 years ago, but I had to repost it because I am in love with it. The ingredients are simple and most people have them in the backyard garden or can get them from the local farmer's market. This whips up in just a few minutes.
This recipe turns into a chunky soup, but I like to puree it in the blender. Great with grilled cheese sandwiches.
Heat in soup pot, over medium heat;
3 TBSP extra virgin olive oil
Add and cook, stirring, until beginning to color, about 10 minutes:
1 medium onion, coarsely chopped
Salt and Pepper to Taste
Coarsely chop together;
4 large cloves garlic, peeled
1/3 cup tightly packed fresh basil leaves
Reduve the hear to medium-low, stir in the garliv mixture, and
cook until the garlic barely colors, 2-3 minutes. Add:
1 ½ lbs ripe tomatoes, peeled, seeded, and coarsely
chopped, or one 28 oz can whole tomatoes, drained
and chopped.
Pinch of red pepper flakes.
Cook, stirring, over medium-high heat until thick and fragrant,
about 5 minutes. Stir in;
2 cups chicken or vegetable broth (I like veg better)
Boil for 2 minutes. Taste and adjust the seasonings. Top with:
4 fresh basil leaves, torn
Drizzel of extra-virgin olive oil
Parmesan Cheese shavings
Serve hot, cold or at room temperature.
