Tomato-Basil Soup

This recipe comes from Mutti, the Italian tomato brand. They developed it with San Francisco chef Joanne Weir, of the “Plates & Places” fame. It couldn’t be easier to make: basically, you tie up a bouquet of fresh basil and put it in a pot with tomato purée, sautéed onion and chicken stock. Ten minutes on the stove transforms those humble ingredients into a thick, delightfully herby soup, full of rich, sweet vine-ripened tomato flavor.

Recipe Source: Mutti

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Tomato-Basil Soup

Prep Time5 Minutes

Servings4

Cook Time10 Minutes

Ingredients

1 tablespoon extra-virgin olive oil

1 medium yellow onion, chopped

8 sprigs basil

2 - 24.5-ounce bottles Mutti tomato purée

3 cups chicken or vegetable stock

Kosher salt

½ cup fresh basil leaves, loosely packed, very thinly sliced

Directions

In a large soup, heat the olive oil over medium high heat. Add the onions and cook, stirring occasionally until the onions are soft, 8 minutes.
With kitchen string, tie the basil sprigs together. Add basil sprigs, tomato puree, and chicken stock to the onions and bring the soup to a boil. Reduce heat to medium-low and simmer until the soup slightly thickens, about 10 minutes. Allow it to cool for 10 minutes.
Remove the basil and discard. Season the soup with salt and serve it warm with a garnish of basil strips.
The soup can be done up to one day in advance and stored in the refrigerator until ready to serve. If so, heat the soup over medium heat until hot, for 5 minutes.
Ladle the soup into bowls and garnish with basil strips.

5 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 tablespoon extra-virgin olive oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

Deal

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$10.99 was $12.99$0.65/oz

1 medium yellow onion, chopped

Yellow Onions, 0.5 Pound

Huge Deal

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$0.90 avg/ea was $1.15 avg/ea$1.79/lb

8 sprigs basil

Gerten's Living Basil Pot, 1 Each

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$5.49

2 - 24.5-ounce bottles Mutti tomato purée

Mutti Tomato Puree, 24.5 Ounce

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$5.89$0.24/oz

3 cups chicken or vegetable stock

Swanson Chicken Stock, 32 Ounce

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$3.19$0.10/oz

Kosher salt

Morton Coarse Kosher Salt, 3 Pound

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$5.99$2.00/lb

½ cup fresh basil leaves, loosely packed, very thinly sliced

Not Available

Directions

In a large soup, heat the olive oil over medium high heat. Add the onions and cook, stirring occasionally until the onions are soft, 8 minutes.
With kitchen string, tie the basil sprigs together. Add basil sprigs, tomato puree, and chicken stock to the onions and bring the soup to a boil. Reduce heat to medium-low and simmer until the soup slightly thickens, about 10 minutes. Allow it to cool for 10 minutes.
Remove the basil and discard. Season the soup with salt and serve it warm with a garnish of basil strips.
The soup can be done up to one day in advance and stored in the refrigerator until ready to serve. If so, heat the soup over medium heat until hot, for 5 minutes.
Ladle the soup into bowls and garnish with basil strips.