Tomato Basil Soup

A Grilled Cheese’s Best Friend

This recipe makes enough for approximately 2 servings. To increase the yield, you may double the recipe or add another tin of tomatoes and adjust accordingly

Ingredients:

• 2 tbsp EVOO

• 1 onion, chopped into 1/2 inch pieces

• 1 garlic glove, minced

• 1 tin of whole, peeled tomatoes (I find that San Marzanno are the best but anything works)

• 12 basil leaves

• 1/2 - 1 tsp of red chili flakes (depends on the desired heat level)

• Salt & Pepper to taste

Procedure:

1. Heat EVOO in a pot (I prefer using a cast iron dutch oven) at medium heat

2. Add the chopped onion and garlic and cook until translucent - not caramelized

3. Pour tin of tomatoes into the pot and using a wooden spoon/spatula carefully crush the tomatoes to break them down

4. Simmer on medium low heat for 30 minutes, stirring occasionally

5. Thinly slice 10 basil leaves and add them into the pot

6. Remove pot off of heat and allow to cool for a couple of minutes. Once cooled, use an immersion blender to blend/thicken the soup until desired texture. If you don’t have an immersion blender, you may use a regular blender and do it in batches; just be sure to pour it back into the pot afterwards.

7. Add chili flakes and stir

8. Thinly slice the other 2 basil leaves as garnish and serve hot.

Store in an air-tight container and reheat on the stove.