Nonny's Tomato and Basil Soup
- 2 14.5 ounce cans diced tomatoes with basil and garlic
- 6 cloves of garlic, diced
- 2 tbsps fresh basil, chopped (save a couple sprigs for garnish)
- 2 tbsps onion, chopped
- 6 tbsps finest Extra-Virgin Olive Oil, plus more for drizzling
- 1/4 tsp red pepper flakes or more, if desired
- 1/4 tsp dried Italian seasoning
- 1/4 tsp Chinese Five Spice Powder
- 1 tsp sea salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp honey
- 6 tbsps finely grated, Parmesan or Dry Jack cheese (Use for soup & for garnish)
- 2 tbsps Balsamic vinegar
Heat olive oil in saute pan over medium-high heat. Add onions and saute until soft. Add diced garlic, red pepper flakes, Italian seasoning, Chinese Five Spice Powder, salt, pepper and honey. Continue sauteing for one additional minute.
In blender, add both cans of diced tomatoes, fresh basil and sauteed onion mixture. Blend until smooth.
Add soup back to saute pan and heat.
Serve soup topped with Parmesan cheese and a couple whole basil leaves. Drizzle with Balsamic olive oil.
*Notes: For chunkier soup, add the two cans of tomatoes directly to onion mixture and heat. Chinese Five Spice Powder adds hints of warm cinnamon, fennel, ginger and star anise. If the spice mixture is not available, simply add a dash ground cinnamon and fennel seeds.
