A hearty soup of tomato and potato with warming chipotle pepper.
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ingredients
3
Tbsp vegetable oil
1 ½
cups diced white onion
6
fresh Basil leaves, whole on stems
4
cups quartered Campari tomatoes
1
cup peeled and diced Yukon Gold potato
1 ½
cups low-sodium vegetable stock
2
tsp roughly chopped chipotle pepper in adobo sauce (add more to taste if desired)
1
tsp kosher salt
2
Tbsp unsalted butter
To garnish: additional chiffonade of fresh basil leaves
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directions
Step 1
In a medium pot over medium high heat, add oil, basil leaves and onions. Sauté without colouring (stirring often), until onions are soft and sweet, about 7-8 minutes. Add diced tomatoes and gently cook another minute. Add potatoes, vegetable stock, chipotle pepper and salt. Bring mixture up to a low simmer, stirring occasionally. Simmer, uncovered, until potatoes are cooked through and tomatoes have melted down, about 10-12 minutes.