2 tablespoons extra-virgin olive oil
1 medium yellow onion, quartered
2 garlic cloves, minced
2 cups low-sodium chicken broth or vegetable broth
2 pounds tomatoes, halved, seeded, and roughly chopped, or 1 (28-ounce) can diced tomatoes with basil (with juice)
¼ cup dry vermouth
¼ cup tomato paste
1 teaspoon kosher salt
½ teaspoon dried basil
½ teaspoon fennel seeds
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
½ teaspoon sugar
6 fresh basil leaves
Crumbled goat cheese, for serving
2 tablespoons extra-virgin olive oil
1 medium yellow onion, quartered
2 garlic cloves, minced
2 cups low-sodium chicken broth or vegetable broth
2 pounds tomatoes, halved, seeded, and roughly chopped, or 1 (28-ounce) can diced tomatoes with basil (with juice)
¼ cup dry vermouth
¼ cup tomato paste
1 teaspoon kosher salt
½ teaspoon dried basil
½ teaspoon fennel seeds
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
½ teaspoon sugar
6 fresh basil leaves
Crumbled goat cheese, for serving
PREPARATION
- Using Wolf Induction Cooktop heat the oil in a large saucepan or soup pot over medium heat. Once it shimmers, add the onion and cook, stirring often, until lightly browned, 5 to 7 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds. Turn off the heat.
- Place the chicken (or vegetable) broth, tomatoes, vermouth, tomato paste, salt, dried basil, fennel seeds, oregano, thyme, pepper, sugar, fresh basil, and the sautéed onion and garlic in the blender.
- Select the SOUP setting. Once the cycle finishes, divide the soup among bowls.
- Sprinkle goat cheese over the top and serve.
PREPARATION
- Using Wolf Induction Cooktop heat the oil in a large saucepan or soup pot over medium heat. Once it shimmers, add the onion and cook, stirring often, until lightly browned, 5 to 7 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds. Turn off the heat.
- Place the chicken (or vegetable) broth, tomatoes, vermouth, tomato paste, salt, dried basil, fennel seeds, oregano, thyme, pepper, sugar, fresh basil, and the sautéed onion and garlic in the blender.
- Select the SOUP setting. Once the cycle finishes, divide the soup among bowls.
- Sprinkle goat cheese over the top and serve.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, quartered
2 garlic cloves, minced
2 cups low-sodium chicken broth or vegetable broth
2 pounds tomatoes, halved, seeded, and roughly chopped, or 1 (28-ounce) can diced tomatoes with basil (with juice)
¼ cup dry vermouth
¼ cup tomato paste
1 teaspoon kosher salt
½ teaspoon dried basil
½ teaspoon fennel seeds
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
½ teaspoon sugar
6 fresh basil leaves
Crumbled goat cheese, for serving
PREPARATION
- Using Wolf Induction Cooktop heat the oil in a large saucepan or soup pot over medium heat. Once it shimmers, add the onion and cook, stirring often, until lightly browned, 5 to 7 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds. Turn off the heat.
- Place the chicken (or vegetable) broth, tomatoes, vermouth, tomato paste, salt, dried basil, fennel seeds, oregano, thyme, pepper, sugar, fresh basil, and the sautéed onion and garlic in the blender.
- Select the SOUP setting. Once the cycle finishes, divide the soup among bowls.
- Sprinkle goat cheese over the top and serve.
