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Recipe contributed to Oxfam America by Mark Bittman.
- 1 chopped onion
- 1 chopped carrot
- 2 Tbsp. tomato paste
- 2 Tbsp. minced garlic
- 3 Tbsp. olive oil
- 3 cups tomatoes
- 3 cups water
- Salt and pepper to taste
- Chopped or torn basil
- You’ll want to use a 2.5- to 4-quart (medium or large) pot.
- If you want a supersmooth soup, use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
- Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
- Sauté onion, carrot, tomato paste, and garlic in olive oil for 5 minutes.
- Add tomatoes and water, and salt and pepper to taste. Boil, lower the heat, and simmer for 15 minutes.
- Garnish with lots of chopped or torn basil.
Adapted from Mark Bittman, “Creamy, Brothy, Earthy, Hearty,” The New York Times Magazine, March 3, 2011. Used with permission. © 2011 Oxfam America, Inc. All Rights Reserved.