Mixing It Up in the Italian Tradition! From Amanda and Merrill
Make and share this Spicy Tomato Soup recipe from Food.com.
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices
- 1 teaspoon red pepper flakes (or to taste ( we started with 1/2 teaspoon)
- 2 (28 ounce) cans whole tomatoes
- 1 1⁄2 cups water
- 1⁄4 cup loosely packed fresh basil leaf
- kosher salt
- fresh ground black pepper
- creme fraiche, for garnish (optional)
- 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.
- 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.
- 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).
- 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.
- Return the soup to the saucepan and reheat on medium low until hot.
- If you choose, serve topped with a tablespoon of crème fraîche.