- 1 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 8 sprigs basil
- 2 (24.5 oz.) bottles Mutti® Tomato Puree (Passata)
- 3 cups chicken stock
- Kosher salt
- ½ cup loosely packed fresh basil leaves, very thinly sliced (chiffonade)
This soup embodies the simplicity of summer and celebrates the sweet freshness of vine-ripened tomatoes.
Chef Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher, renowned chef and host of the award winning show, Plates & Places.