2 tbsp ghee (or olive oil)
1 onion, chopped
3 lbs ripe tomatoes, cored and quartered (or two 28-oz cans whole peeled tomatoes, see note below)
2 tbsp tomato paste
1/2 cup fresh basil leaves, chopped, divided
4 drops Tabasco or other hot sauce
~3 cups chicken broth
1/4 cup cream (coconut milk ok)
salt and pepper to taste
basil leaves to garnish
Instant Pot Instructions:
1. Press the “Sauté” button and add the ghee to the Instant Pot; warm until shimmering, about 2 minutes. Add the onion and sauté until softened, about 6 minutes. Add the tomatoes and sauté until starting to soften, about 5 minutes. Add the tomato paste, half of the basil leaves, the Tabasco, and enough chicken broth to just cover the tomatoes, about 3 cups; cover and press the “Soup” button and set to high pressure for 6 minutes.
2. Once the soup finishes, force-depressurize the Instant Pot then remove the lid. Add the remaining half of the basil and transfer to a high-speed blender and blend until smooth, in batches if needed (alternatively, use an immersion blender). Pour the soup through a strainer to catch any seeds, skins, and unblended chunks.
3. Stir in the cream and taste; add salt and pepper as desired, about 1/2 tsp pepper and 1 tsp salt. Serve immediately with basil leaves to garnish.
Stovetop Instructions:
1. In a stockpot, warm the ghee over medium heat. Add the onion and sauté until softened, stirring often, about 6 minutes. Add the tomatoes and sauté until starting to soften, about 5 minutes. Add the tomato paste, half of the basil leaves, the Tabasco, and enough chicken broth to just cover the tomatoes, about 3 cups; bring to a simmer and reduce heat to medium-low. Simmer until the tomatoes are soft and slightly darkened, about 40 minutes.
2. Add the remaining half of the basil and transfer to a high-speed blender and blend until smooth, in batches if needed (alternatively, use an immersion blender). Pour the soup through a strainer to catch any seeds, skins, and unblended chunks.
3. Stir in the cream and taste; add salt and pepper as desired, about 1/2 tsp pepper and 1 tsp salt. Serve immediately with basil leaves to garnish.
** If using canned whole peeled tomatoes, no need to sauté the tomatoes after you initially add them to the onion. If you’re going to buy canned tomatoes, might as well get them fire-roasted while you’re at it.
** If you want to be fancy, save a little cream to drizzle into each bowl of soup. If you want to be extra fancy, roast the tomatoes before adding them to the pot. Toss them in a bit of olive oil, then throw them in a 425F oven for 20 minutes, then broil until starting to spot, about 2 more minutes. While they roast, soften the onion; throw the roasted tomatoes into the pot and immediately add the other ingredients (no need to sauté the tomatoes); finish the rest of the dish following the instructions.