Tomato Soup (and other Soups from Food52)

From Food52

More soup recipes.

This is a spicy tomato soup that you can make on a whim and eat nearly as soon. (It's also, at its core, 5 vegan ingredients you probably already have.) Recipe adapted very slightly from Stir: Mixing It Up in the Italian Tradition (Houghton Mifflin Harcourt, 2009). (less) - Genius Recipes

Serves 6

• 2tablespoons extra-virgin olive oil
• 1small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices
• 1teaspoon red pepper flakes (or to taste -- we started with 1/2 teaspoon)
• 2(28-ounce) cans whole tomatoes
• 1 1/2cup water
• 1/4cup loosely packed fresh basil leaves
• Kosher salt
• Freshly ground black pepper
• Crème fraîche, for garnish (optional)

1. Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.
2. Stir in the tomatoes and their juices, plus the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. (If you're in a hurry, you can skip the simmer time -- just add a bit less water.) Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.
3. Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).
4. Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
5. Return the soup to the saucepan and reheat on medium low until hot. If you choose, serve topped with a tablespoon of crème fraîche.