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- 1/4 cup extra virgin olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, peeled and thinly sliced
- 1/4 cup red wine
- 8 cups tomato chunks
- 1 teaspoon dried oregano
- pinch red pepper flakes
- small bunch of fresh basil
- sea salt and pepper to taste
- In a large sauce pan, saute onion in olive oil over medium heat until softened, about 7 minutes. Add garlic and saute 1 minute longer. Add wine and simmer until liquid has evaporated, making sure garlic doesn't burn. Stir in tomatoes and a pinch of sea salt.
- Add oregano and red pepper flakes. Reduce heat to low and cover for 15 minutes. Covering will help the tomatoes to "sweat" and break down more quickly. Uncover and cook over low heat, stirring occasionally for about an hour.
- Use an immersion blender to carefully puree the sauce. Add basil the basil and blend it in with the blender or leave whole. If you don't have an immersion blender, you can let the sauce cool and then very carefully puree in a regular blender.
- Continue to simmer another 30 minutes. Season to taste with salt and pepper. Optional additions: sometimes I like to stir in a small handful of grated Parmesan cheese or a drizzle of balsamic for more flavor. Delicious!
- ¼ cup olive oil
- 6 cups chopped yellow onions (About 2 very large onions)
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons sugar
- 6 garlic cloves, minced
- 12 cups chopped Roma Tomatoes
- 6 cups chicken broth (or swap vegetable broth)
- Salt and Pepper, to taste
- Basil, to garnish
- Cream, if desired
- In a large (at least 6 quart- bigger is even better!) heavy pot, heat the oil over medium heat. Add the onions and saute for 5-7 minutes, or until they've started to soften. Add the balsamic, sugar, and garlic and saute for an additional 2-3 minutes, or until garlic is fragrant.
- Stir in the chopped tomatoes and bring the mixture to a simmer. Simmer for 10 minutes, uncovered, stirring occasionally.
- Stir in the chicken broth and bring the mixture back to a simmer. Simmer another five minutes then taste. Season with salt and pepper as desired.
- Use an immersion blender to blend the soup into the consistency of your choosing. You can make it totally smooth or leave some chunks. I personally like a few chunks. You can also blend this in your blender, but I recommend draining off the liquid and just blending the solids to avoid a blender explosion! Once the solids are blended, add them back to the liquid and stir to combine.
- To serve, spoon the soup into bowls and top with sliced fresh basil. Swirl with half and half or heavy cream, if desired.
- To freeze, allow the mixture to cool then ladle it into freezer safe containers or quart size freezer bags. Freeze bags laying flat. Thaw soup in the fridge overnight then reheat on the stovetop.