Tomato Basil Soup

1. Dice 1 large yellow onion and mince 3 large garlic cloves.
2. Heat 1/4 cup extra-virgin olive oil in a medium pot over medium heat until shimmering. Add the onion and garlic and cook until soft and aromatic, 7 to 10 minutes. Meanwhile, quarter the tomatoes, then cut each piece in half. (No need to seed, skin, or remove the cores; you should have about 8 cups chopped tomatoes.)
3. Add the tomatoes to the pot, increase the heat to medium-high, and cook, stirring frequently, until the tomatoes have softened, broken apart, and started to go orange-y in color, about 15 minutes. Remove from the heat. Add 1 teaspoon kosher salt, 10 large basil leaves, and season with black pepper. Stir to combine and let sit 5 minutes.
4. Use an immersion or standard blender to purée the soup, slowly drizzling in 2 tablespoons olive oil while blending, until smooth or desired consistency. Taste and season with salt and pepper as needed. Serve hot, topped with torn basil leaves and more black pepper.
5. RECIPE NOTES
6. Make ahead: This soup can be made up to 3 days in advance and refrigerated, or frozen up to 3 months.
7. Blending options: An immersion blender is the easiest way to purée this soup, but a standard blender works just as well — and even a food processor can do the trick in a pinch! If using a blender or a food processor, work in batches if needed and make sure the feed hole or tube is open while blending so that steam can escape — puréeing a hot liquid could result in a messy (not to mention dangerous!) explosion.

Photo by Foodie Factor