Zuppa Di Pomodoro

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Fresh tomatoes

6 cups, diced (about 10 medium tomatoes)

Tomato paste

2 tablespoons

Vegetable broth

4 cups

Fresh basil

1/2 cup, chopped

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, grated (for garnish)

Croutons

1 cup (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the diced tomatoes and tomato paste, allowing them to cook for an additional 5 minutes, stirring occasionally to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
5. Remove the pot from the heat and let the soup cool slightly for a few minutes.
6. Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, be sure to blend in batches and take care to avoid hot splashes.
7. Return the pureed soup to the pot and reheat over low heat, stirring occasionally.
8. Add the chopped basil and season the soup with salt and pepper to taste. Stir well to incorporate the flavors.
9. Serve the Zuppa di Pomodoro hot, garnished with grated Parmesan cheese and croutons.