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Fresh Tomato Soup


2 cups Great Western onion, chopped
1/4 cup olive oil, plus more for drizzling
2 teaspoons balsamic vinegar
2 teaspoons maple syrup or organic sugar
2 garlic cloves, thinly sliced
4 cups Big Beef tomatoes, chopped, including their juices
2 cups vegetable broth
Sea salt and freshly-ground black pepper, to taste
2 cups fresh basil leaves


  1. In a heavy-bottomed stockpot over medium heat, cook onions in 1/4 cup olive oil for around 5 minutes, stirring occasionally, until onions are translucent.
  2. Add vinegar, sweetener, and garlic and continue to cook for 2 minutes, until garlic is fragrant and softened but not browned.
  3. Add tomatoes and their juices. Simmer mixture 10 minutes, then add broth and return mixture to a simmer. Simmer 5 minutes more. Season with salt and pepper to taste. Use an immersion blender or blend in batches to combine and smooth out soup. May leave rustic if desired.
  4. Tear basil leaves in pieces and add to soup. Season with salt and pepper. Drizzle soup with a little olive oil, and serve.