Busters Recipes

Tuscan Tomato-Basil Soup

3 tbsps. olive oil
2 cups chopped onions
3 or 4 small potatoes, cut into 1-inch pieces
2 lbs. tomatoes, seeded and chopped
3 cups or more water
1 cup, loosely packed fresh basil leaves
4 tsps. chopped fresh basil

Heat oil in a large heavy pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add potato and sauté until light brown, about 10 minutes. Add tomatoes and stir until juices form, about 5 minutes. Add 3 cups water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes. Working in batches, puree soup in a blender until smooth. Return soup to pot. Thin with additional water, if desired. Stir in the cup of whole basil leaves. Simmer uncovered for 5 minutes. Season soup to taste with salt and pepper. Ladle soup into 4 bowls and sprinkle each with a teaspoon of chopped fresh basil.
Makes 4 servings.

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