Quick, Basic Tomato Soup
INGREDIENTS
3 lbs tomatoes
1 medium yellow onion
2T extra virgin oil
sea salt (to taste)
DIRECTIONS
1. Cut 2 pounds of tomatoes into wedges. Pulse briefly in a food
processor, in batches, until chunky-smooth. Don't over pulse or they
will liquefy and turn frothy. Chop remaining 1 pound of tomatoes into
small bite-size pieces. Set aside separately from food processor
tomatoes. Chop onions finely.
2. Heat olive oil in a soup pot over low-medium heat. Add onions and
cook slowly until pale gold and translucent. Add tomatoes from food
processor. Stir well. Bring to a boil again for 3 minutes, and then
turn heat down. Cover and simmer gently at least 30-45 minutes.
3. Add the 1 pound of chopped tomatoes and stir well. Bring to a boil
again for 3 minutes, and then turn heat down. Add sea salt to taste if
desired. Cover and simmer gently at least 15 minutes. Serve fresh or
prepare for long-term storing. If the soup is too thick, you can add a
little stock or water to thin it out. If it's too watery, simmer
uncovered.
