Tomato Basil Soup
- 1/4 cup olive oil
- 6 cups chopped yellow onions (About 2 very large onions)
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons stevia
- 6 garlic cloves, minced
- 12 cups chopped tomatoes (I used a variety of kinds and didn’t peel, but you can peel if you like)
- 6 cups chicken broth (or swap vegetable broth)
- Salt and Pepper, to taste
- Basil, to garnish
- Cream, if desired
- In a large (at least 6 quart- bigger is even better!) heavy pot, heat the oil over medium heat. Add the onions and saute for 5-7 minutes, or until they’ve started to soften. Add the balsamic, stevia, and garlic and saute for an additional 2-3 minutes, or until garlic is fragrant.
- Stir in the chopped tomatoes and bring the mixture to a simmer. Simmer for 10 minutes, uncovered, stirring occasionally.
- Stir in the chicken broth and bring the mixture back to a simmer. Simmer another five minutes then taste. Season with salt and pepper as desired.
- Use an blender to blend the soup into the consistency of your choosing. You can make it totally smooth or leave some chunks. I personally like a few chunks. You can also blend this in your blender, but I recommend draining off the liquid and just blending the solids to avoid a blender explosion! Once the solids are blended, add them back to the liquid and stir to combine.
- To serve, spoon the soup into bowls and top with sliced fresh basil. Swirl with half and half or heavy cream, if desired.
printable version: Tomato Basil Soup