I've stipulated brands of chicken broth and tomatoes below because both will influence flavor and cooking time for this recipe. A food mill is also your best bet here. If you don't have one, a Cuisinart
should be your second choice, a blender your third.
Two 28-ounce cans Muir Glen Whole Peeled Tomatoes, pureed in food mill or Cuisinart
2 T olive oil
pinch chili flakes
2 cloves garlic, finely chopped
1 medium onion, finely chopped
handful fresh basil, chopped
32-ounces chicken broth (Imagine Organic)
kosher salt and fresh ground pepper to taste
Run tomatoes through the food mill, using a medium-fine disc. Reserve food mill - you'll use it again later. Chop garlic, onion and basil.
Preheat olive oil in a sauce pot over medium heat. Add onion and garlic and saute gently for 3 minutes or so.
Add the pureed tomatoes and basil. Bring to a boil, then lower heat and simmer for about 20 minutes.
Add the chicken stock and bring back to a simmer, cooking another 30 minutes or so.
Return the soup to the food mill and puree into a clean pot. NOTE: If you are using a blender or Cuisinart to puree the soup, you must cool the soup first or it will explode all over you and your kitchen!!
Set the pot over a low flame, taste for seasoning and adjust as necessary. If you like, garnish with a week spring of basil, or a smattering of julienned leaves. Serve.