Spicy Tomato Soup with Cumin Basil Oil

• 1/3 cup + 2tbsp extra virgin olive oil
  1.5 cups onion, diced
• 1 tsp salt
• 4 cloves garlic, sliced and 1 clove garlic, minced
• 2 lbs tomatoes, diced OR 2 18oz jars of whole, diced or crushed tomatoes
• ​​2 tsp paprika
• 2 tsp red pepper flakes
• ​​2 tbsp balsamic vinegar
• ​​4 cups water
• ​​Salt and pepper to taste
• Large handful basil, chopped thin
• ​​1 tsp cumin

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Step 1

Add olive oil to a pot on medium heat. Once it shimmers, add onion. ​​Stir onion frequently for 3-4 minutes. When the onion is translucent and fragrant, add the 4 sliced cloves of garlic, and stir frequently for 2 minutes to prevent burning. Add tomatoes and stir. Add paprika and red pepper flakes and ensure tomatoes are covered in spices. 

Step 2

Turn heat to high and add balsamic vinegar. Allow mixture to boil for 30 seconds. Then add water and bring to a boil. Once it boils, lower heat to a simmer, covered, for 10 minutes. After 10 minutes, remove from heat, and carefully add soup to a heatproof blender and blend on high until smooth. Allow the soup to cool, and then refrigerate it for 2 hours. This will allow the flavors to marry nicely.

Step 3

Meanwhile, make the cumin-basil oil. Mix the ingredients in a blender, mini food processor or by hand in a bowl. Leave a bit chunky. To serve, reheat the soup, and add cumin basil oil on top to finish.