Time Summer tomato soup
Extra-virgin olive oil
3 medium onions, peeled and diced
1/2 cup tightly packed torn, fresh basil leaves
Salt and freshly ground pepper to taste
3 large cloves garlic, minced
3 pounds fresh tomatoes, cored and chopped (don't seed and peel)
About 4 cups homemade chicken broth or 2 (14-ounce) cans chicken or vegetable broth and 2/3 cup water
Makes 3 to 4 servings.
Film the bottom of a 6-quart pot with olive oil and heat over medium-high. Stir in the onions, season with salt and pepper and cook until the onions are golden, 5 to 8 minutes, stirring often. Add the garlic and basil and cook briefly, until garlic is fragrant.
Add the tomatoes and broth and bring to a simmer. Cover and cook 5 to 10 minutes. Taste and check the seasoning. Cool 10 minutes, then lightly puree in a food processor or blender or in the pot using an immersion blender. Serve hot.