Entered by: jackalopeCategories: SoupsViews: 4294
Attributed to:Kathleen Daelemans
(basil, black pepper, chicken stock, olive oil, onion, salt, tomatoes)
1 tablespoon olive oil1 medium sweet onion, chopped1 can ground peeled tomatoes5 cups vegetable or chicken stockSalt and freshly ground black pepper1/2 cup loosely packed fresh basil, thinly sliced
Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.