Mediterranean Tomato Soup

Step 1

Cut the onion in half lengthwise from root to tip, then place each half flat-side down and slice it crosswise into thin half-moons, about 1/8 inch thick. You should have roughly 1 cup of sliced onion.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots. You should have roughly 1 teaspoon of minced garlic.

Step 3

Pour 2 tablespoons olive oil into a medium pot and place it over medium heat for 30 seconds until the oil shimmers and slides quickly when you tilt the pot.

Step 4

Add the sliced onion to the hot oil and stir once every 30 seconds for 4 minutes, until the onion turns soft and pale golden, with the edges just beginning to look slightly darker.

Step 5

Add the minced garlic and stir constantly for 30 seconds until the smell becomes very strong and fragrant—this releases the garlic flavor.

Step 6

Pour in the canned tomatoes with their juice and the vegetable broth, then stir to combine everything evenly.

Step 7

Bring the soup to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 8 minutes, until the tomatoes have broken down slightly and the broth smells fragrant.

Step 8

Carefully pour the soup into a blender (work in batches if needed) and blend on high for 60 seconds until completely smooth with no visible chunks.

Step 9

Pour the blended soup back into the pot and warm it over medium heat for 1 minute, stirring once, until steam rises from the surface.

Step 10

Taste the soup and add a pinch of salt and pepper, stir, and taste again—repeat until it tastes bright and well-seasoned to you.

Step 11

Tear the basil leaves into small pieces with your fingers so they release their aroma.

Step 12

Ladle the soup into two bowls, then scatter half of the torn basil into each bowl.

Step 13

Drizzle a thin stream of olive oil—about 1/2 teaspoon per bowl—in a slow spiral over the surface of each soup.