- 2 tablespoons extra virgin olive oil
- 3 medium onions, chopped
- Salt and freshly ground black pepper
- 4 cloves garlic, minced
- Pinch red pepper flakes
- 1 tablespoon tomato paste
- 2 1/2 to 3 cups low-sodium chicken broth
- 10 leaves fresh basil, torn
- 15 medium or 10 large tomatoes, cored and coarsely chopped
- 1 cup heavy cream (for serving)
Add olive oil to a 12-quart pot and set over medium-high heat. When warm, add onions and about 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions start to color.
Stir in garlic, red pepper flakes and tomato paste. Cook 1 minute. Add broth, basil and tomatoes. Bring to a simmer, cover the pot and cook 15 to 20 minutes, or until tomatoes are softened. Adjust seasonings to taste and remove from heat.
Once soup has cooled, puree two-thirds in a blender or food processor. Serve close to room temperature, with a tablespoon of cream swirled into each bowl just before serving. Without the cream, the soup holds for a week in the fridge; it’s good hot, warm or cool, and freezes well.
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