This recipe comes from Chef Brandon Sharp of the Michelin Star Restaurant, Solage in Calistoga, CA. A recipe like this warms the soul when the weather gets cold.
1 yellow onion, medium dice
1/4 cup Olive Oil
1 bunch fresh basil tied with 4 sprigs of thyme and 4 sprigs of marjoram
2 cloves of garlic, minced
5 overripe heirloom tomatoes, cored and large chunked
1/2 TBSP salt
1 TSP balsamic vinegar
1/4 cup extra virgin olive oil
In a large saucepot, sweat onions with herbs in oil over medium low heat until tender. Stir in garlic and quickly add tomatoes and salt. Bring to a gentle simmer and cook for about 10-15 minutes or until tomatoes are broken down. Drizzling in balsamic vinegar, remove herbs and blend soup with a hand blender while pouring in extra virgin olive oil.