Ingredients
2 Tbs extra-virgin olive oil
1 small yellow onion, halved, and sliced into ¼ -inch-thick slices
½-1 tsp red pepper flakes
2 (28-oz) cans whole tomatoes
1 ½ cups chicken or vegetable stock
¼ cup loosely packed fresh basil leaves
Kosher salt, as desired
Freshly ground black pepper, as desired
Plain Greek yogurt, for garnish (optional)
Directions
Heat the olive oil in a large saucepan over medium heat. Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes. Stir in the tomatoes and their juice, plus the stock, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel or use an immersion blender. Set a fine-mesh strainer over a large, heatproof bowl. Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Season soup with additional salt and pepper as needed. Return the soup to the saucepan and reheat on medium low until hot. Ladle hot soup into bowls and top with a spoonful of Greek yogurt if desired. (Serves: 6)
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