Tomato-Basil Soup

Tomato-Basil Soup

A yummy summer time soup, but also really good with a good quality
Grilled cheese sandwhich. I wouldn’t probably recommend freezing this soup.
It does pretty well, but it’s just better fresh. Also, you MUST use the right
Kind of tomatoes.You can get them at Larry’s Market, or like a Cost Plus.
And use KOSHER salt. Yes, it does make a difference. I’m sure it would taste good with regular salt. But iodine leaves a metallic taste. Kosher salt is great. There. Was I bossy enough about this recipe?

From Southern Cooking – "Edna Lewis and Scott Peacock," with some alterations by Julie

3 T. olive oil and 2 T. butter
2 medium-sized yellow onions, sliced (about 1 ½ cups)
2 tsp. kosher salt
½ tsp freshly ground black pepper
29 ounces San Marzano canned tomatoes, drained (you will die when you see how
much a can of San Marzano costs. But trust me, it’s worth it. Bossy, bossy, bossy)
3 T. granulated sugar
4 cups water
½ cup loosely packed basil leaves

Heat the butter and olive oil in a nonreactive saucepan until foaming but not browned. Add the sliced onions, salt and black pepper, stirring well to coat the onions with the butter and seasonings. Cook gently over medium heat, stirring often, for approximately 5 minutes, or until the onion is softened, before the pieces begin to brown. Add the tomatoes and sugar, and stir well. Continue cooking approximately 5 minutes before adding the water. Then bring to a simmer and cook, stirring often, for 15 minutes.

Remove from the heat and stir in the fresh basil leaves. Allow the soup to sit for 10 minutes before pureeing finely in a blender. Return the soup to the saucepan and taste for seasoning, adding more salt and pepper if needed, or even sugar if the tomatoes are especially acidic. Serve hot or cold. (I like it hot)