A Favorite Tomato Basil Soup

By Chris Ross Sandra Palmer e-mailed us to say that she and her husband love the Fresh Tomato Basil Soup from Sammy's Woodfired Pizza. "It simply is the best tomato soup I have ever eaten," she wrote. Palmer asked if we could get the restaurant chain to give us the recipe. Sammy's executive chef, Jeff Moogk, scaled down his popular creation for us, to make a family-sized pot of soup. FRESH TOMATO BASIL SOUP 4 tablespoons olive oil 1 medium onion, diced 1 tablespoon garlic, chopped 1 1/2 pounds Roma tomatoes, seeded and diced 32 ounces chicken stock 12 ounces crushed tomatoes (preferably Italian) 3 to 5 fresh basil leaves 1/2 teaspoon crushed red chilies 1 teaspoon sugar 1/2 teaspoon each ground black pepper and sea salt Shaved Romano or Parmesan cheese for garnish Serves 4-6 Saute onion in olive oil over medium heat until onion softens, stirring occasionally. Add garlic and continue cooking for an additional 2-3 minutes. Add Roma tomatoes, and reduce heat, continuing to cook 4 to 5 minutes until tomatoes soften, stirring occasionally. To the diced tomato mixture, add chicken stock, crushed tomatoes, basil, crushed red chilies and sugar. Simmer for an additional 20 to 30 minutes. Allow soup to cool to room temperature, then use a blender to combine all ingredients until smooth, adding salt and pepper to taste. Reheat to boiling before serving, topping with cheese. Chris Ross writes for The San Diego Union-Tribune. COPYRIGHT 2011 THE SAN DIEGO UNION-TRIBUNE. DISTRIBUTED BY CREATORS SYNDICATE INC.

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