Roger Mooking's Tomato Soup
A hearty soup of tomato and potato with warming chipotle pepper.
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
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.