Adapted from: Flavors of the World, June 2001 Servings: 4
Category: Soup Prep time: 60 minutes
3 tablespoons extra virgin olive oil 2 cups chopped onions
1 large russet potato, peeled, cut into, 2 lbs. plum tomatoes (about 6 cups)
1-inch pieces 3 cups (or more) water
1 cup (loosely packed) fresh basil leaves,
plus 4 teaspoons chopped fresh basil
Heat oil in 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 boil. Reduce heat to low, cover and simmer until potato is tender, about 25 minutes.
Working in batches, puree soup in blender until smooth. Return soup to pot. Thin with additional water, if desired. Stir in 1 cup basil leaves. Simmer uncovered 5 minutes. Season soup to taste with salt and pepper. Ladle soup into 4 bowls. Sprinkle each with 1 teaspoon chopped basil.
Nutritional Fact Per Servings
Carbohydrates (g): 34
Fat (g): 11
Cholesterol (mg): 0
Protein (g): 5
Sodium (mg): 23