You will need a blender, a good size stock pot, funnel, big ladle and LOTS of towels. This recipe yields about 8 quarts. So it's good to have quart jars, standing by. I like to put the extra jar in the freezer and have it ready for next time! WARNING: Make sure you DO NOT fill the blender to the top when blending the soup. It WILL EXPLODE on you. I did that mistake... once. Took an extra hour to clean the tomato basil soup off the walls and ceiling in my kitchen.
1In a good size stoke pot; add olive oil. Chop onion and place in pot to caramelize
2Pour in chicken broth, two 2-liter bottles of V-8, canned tomatoes and basil
3Bring to boil, then cook down for 20 minutes.
4While soup is simmering; set up Blender, funnel, quart jars and towels!
5Once soup has cooked down... VERY CAREFULLY move pot close to blender and jars. (I like to place my pot in the sink....less clean up that way) Make sure you have a funnel ready in the mouth of the quart jar. Carefully fill blender about 3/4 full of soup. Cover top of blender with a good, heavy towel. (Make sure you have a good grip on the blender and the top is secured!...if not.. EXPLOSION!) Once you have soup mixture in blender, set for "Liquify / Puree" [if your blender has only numbers..."7" is a good speed]
6[Are you ready?] Hit the button on your blender. [are you holding a towel over the top?]... Blend / Liquify / Puree for about 10 seconds. Pour into your quart jar. And repeat 'till all your soup mixture has been blended.
7If you are not going to server right away, the quart jars work good for freezing the soup.
8Serve the Tomato Basil Soup topped with Fresh Graded Parmesan!