Tuscan Tomato Soup

I am a huge fan of soup. I think it is quite possibly the most perfect food - when it is done well, of course. And simple though it may be, a good tomato soup is pretty much as good as it gets. Especially when you serve it with some toast or a grilled cheese sandwich. Mmmm.

So I have found it - the beautiful, simple, elegant tomato soup recipe that I never knew I was looking for. It's in the new Williams-Sonoma cookbook, and it is definitely a soup I'll make again and again. Light and slightly tangy, yet homey and comforting. It's what soup always aspired to be.

We had ours with some toasted rosemary olive oil bread. It would also be great with home-made croutons, cheese toasts, anything you like with your tomato soup. Behold!

Tuscan Tomato Soup
Adapted from the Williams-Sonoma cookbook
serves 2

INGREDIENTS:










1 tablespoon EVOO
1 small yellow onion, or 1/2 large yellow onion, finely chopped
1 large clove or 2 small cloves garlic, minced or pressed
1.5 pounds ripe tomatoes (preferably on the vine), peeled and seeded, then diced
2 cups low-sodium vegetable broth
1/4 cup basil, sliced into chiffonade
salt and freshly ground pepper

DIRECTIONS:

1. Heat oil in a medium pot over medium heat. Add the onion and saute, stirring frequently, until softened, 5-7 minutes. Add garlic and cook until softened but not browned, about 30 seconds.

2. Add tomatoes and stock, raise the heat to high and bring to a boil. Reduce heat to medium-low, cover, and cook until tomatoes are softened, about 20 minutes. Remove from heat.

3. Puree the soup with an immersion blender or your preferred method, leaving a little bit of texture. Add salt and pepper to taste, and stir in basil. Serve.

Enjoy!