Serves 10-12 people
Prep/cook time: 10 minutes / 30 minutes
Ingredients:
3 Tbsp extra-virgin olive oil
2 Tbsp grass-fed butter
2 Cups organic yellow onion, diced
5 Organic garlic cloves, minced
3 Tbsp organic tomato paste
3 Cans organic whole tomatoes with juice (I like San Mariano)
1 Tbsp dried organic oregano
Fresh basil leaves, chopped
Salt and pepper to taste
Directions:
Heat olive oil and butter in a large saucepan or Dutch oven over medium heat. Add onions, salt onions, cover and cook for 10 minutes. Add garlic, oregano, and tomato paste, saute for 2 additional minutes. Add canned tomatoes and the juice, breaking up the tomatoes with a wooden spoon. Bring to a low boil then reduce to a simmer for 20 minutes. Using an immersion blender, blend the soup soup directly in the pot (or blend in batches using a standard blender). Season with salt and pepper and serve with a garnish of chopped basil. It goes wonderfully with some crusty bread, croutons or grilled cheese sandwiches. It also freezes very nicely.
