SEATTLE —
Tomato-Basil Soup
Makes about 8 bowlfuls (or 3 quarts)
This soup is as if the friendly, familiar tomato-basil soup we all know and love slipped on a pair of brass knuckles.
Ingredients:
- 4 large sprigs basil (about 1 ounce), leaves and stalks separated
- 1/2 cup olive oil
- 1 medium yellow onion, sliced lengthwise into 1-inch wedges
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes
- 1 cup red lentils
- 1 tablespoon cider vinegar
Directions:
- Slice basil leaves and cut stalks into 2-inch lengths; set leaves aside in a small bowl. (You should have about ½ packed cup sliced leaves.) In a large, heavy pot, heat oil over medium heat until hot. Add onion, stir, then scatter basil stems over top; season generously with salt and pepper (about 1 teaspoon salt and 1/2 teaspoon pepper). Cook onion, without stirring, until deep golden-brown on one side, about 20 minutes. (Reduce heat if onion browns too quickly or scorches.) Remove pot from heat. Use tongs to remove onion and basil stems to blender jar with 1 cup water; blend, cracking lid and covering with a towel to release steam, until smooth. (Reserve oil and pot.)
- Return pot to medium heat; heat oil until hot. Carefully stir in tomato paste (it will spatter); cook, stirring, until the oil and paste are brick red, about 3 minutes. Stir in onion purée, scraping bottom and sides of pot with wooden spoon to release any caramelized tomato. Stir in both diced and crushed tomatoes, lentils (if using), and 6 cups (1½ quarts) water; season very generously with salt (about 1 teaspoon). Cover pot and bring to a boil.
- Lower heat to slowly simmer soup, uncovered and stirring occasionally, until lentils are tender, about 45 minutes. Stir in reserved sliced basil and vinegar. Season soup with additional salt and vinegar to taste.
Excerpted from Seconds: More Plant-Based, No-Broth Soup and Stew Recipes from One Cook to Another by Caroline Wright (Yellow House Books, January 2024).
Caroline will be at Book Larder on January 30th launching her book on National Homemade Soup Day. Register here to attend the event (includes a copy of the book)
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.