Tomato-Basil Soup

Name: Tomato-Basil Soup
Ingredients: 3 tablespoons extra-virgin olive oil; 2 cups chopped onions; 1 large russet potato (about 14 ounces), peeled, cut into 1-inch pieces; 2 pounds plum tomatoes, seeded, cut into 1-inch pieces (about 6 cups); 3 cups (or more) water; 1 cup (loosely packed) fresh basil leaves plus 4 teaspoons chopped fresh basil

6 ingredients

14 steps

Ingredients

3 tablespoons extra-virgin olive oil
2 cups chopped onions
1 large russet potato (about 14 ounces), peeled, cut into 1-inch pieces
2 pounds plum tomatoes, seeded, cut into 1-inch pieces (about 6 cups)
3 cups (or more) water
1 cup (loosely packed) fresh basil leaves plus 4 teaspoons chopped fresh basil

Directions

1

Heat oil in heavy large pot over medium heat.
2

Add onions and saute until golden, about 15 minutes.
3

Add potato and saute until light brown, about 10 minutes.
4

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

Add 3 cups water; bring to boil.
6

Reduce heat to low, cover and simmer until potato is tender, about 25 minutes.
7

Working in batches, puree soup in blender until smooth.
8

Return soup to pot.
9

Thin with additional water, if desired.
10

Stir in 1 cup basil leaves.
11

Simmer uncovered 5 minutes.
12

Season soup to taste with salt and pepper.
13

Ladle soup into 4 bowls.
14

Sprinkle each with 1 teaspoon chopped basil.