Serves: 4 | Total Time: 40 minutes
A simple, comforting soup made with whole peeled tomatoes and fresh basil. Smooth, fragrant, and all about the quality of the ingredients.
Ingredients
- 2 (14 oz) cans La Fonte Pelati (Italian Whole Peeled Tomatoes)
- 2 tablespoons extra virgin olive oil (EVOO)
- ½ small onion, finely chopped
- A handful of fresh basil leaves
- Sea salt and freshly ground black pepper
Method
- Heat the EVOO in a saucepan over medium heat. Add the onion and cook gently until soft.
- Add the La Fonte Pelati, breaking them up with a spoon. Season with salt and pepper and let simmer for 10–12 minutes.
- Add the basil, then blend until smooth using a hand blender or food processor.
- Taste and adjust seasoning if needed.
Serving Suggestions
Serve warm with a drizzle of EVOO and a few fresh basil leaves.
For a richer finish, add a spoonful of mascarpone or a swirl of cream just before serving. In Italy, this kind of soup is often kept very simple - letting the tomatoes and olive oil carry the dish, sometimes with nothing more than a piece of good bread on the side.
