Tomato-Basil Soup

By á-167595

4 servings

Ingredients

• 3 T olive oil
• 2 C chopped onions
• 1 large russet potato, peeled, cut into 1-inch pieces
• 2 pounds plum tomatoes, seeded, cut into 1-inch pieces (about 6 cups)
• 3 C, or more, water
• 1 C loosely packed fresh basil leaves
• 4 t chopped fresh basil

Preparation

Step 1

Heat oil in heavy large pot over medium heat. Add onions and saute until golden, about 15 minutes. Add potato and saute until light brown, about 10 minutes. Add tomatoes and stir until juices form, about 5 minutes. Add 3 C water; bring to boil. Reduce heat to low, cover and simmer until potato is tender, about 25 minutes.

Working in batches, puree soup until smooth. Return soup to pot. Thin with water if desired. Stir in 1 C basil leaves. Simmer uncovered 5 minutes. Season to taste with s & p. Sprinkle with chopped basil when serving.