- 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.