How to make it

  • Generously film the bottom of a 12-quart pot with olive oil. Set over medium high heat. When warm, add onions and about 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until onions start to color.
  • Stir in the garlic, red pepper, and tomato paste. Cook 1 minute. Add broth, basil, and tomatoes. Bring to a lively simmer, cover the pot, and cook 15 to 20 minutes, or until tomatoes are softened and soup tastes fresh, but mellow. Remove basil stems and adjust seasonings to taste.
  • Add cream and puree two-thirds a hand held blender or regular blender. Rewarm or serve close to room temperature. Garnish each bowl of soup with a drizzle of evoo, small fresh basil leaves and freshly cracked black pepper.

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  • NPMarie 4 years ago
    Looks & sounds amazing Luisa:)
    Was this review helpful? Yes Flag

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