Soupe du Samedi

Roughly chop the tomatoes and onions, and peel and lightly crush the garlic cloves. These aromatics will form the flavor base of the broth.

Heat the vegetable oil in a large saucepan over medium heat, then add the onions and garlic and sauté until softened and translucent, without allowing them to brown.

Add the chopped tomatoes to the pan and stir well, cooking them down until they begin to break apart and release their juices.

Pour in enough cold water to cover the vegetables generously, then bring the mixture to a gentle boil over medium-high heat.

Reduce the heat to a low simmer and add the fresh basil, black pepper, and salt. Allow the broth to simmer gently so the flavors meld and deepen.

Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean pot, pressing lightly on the solids to extract maximum flavor while keeping the liquid clear.

Return the strained broth to low heat and taste, adjusting seasoning with additional salt and black pepper as needed to achieve a balanced, bright flavor.

Ladle the hot, ruby-tinted consommé into warmed bowls and garnish with a fresh basil leaf before serving immediately.