Classic Tomato Soup
imageBy Lena Abraham
Oct 11, 2018
by Delish US
There’s really nothing more comforting than a steaming hot bowl of tomato soup. We prefer using canned tomatoes rather than fresh because they tend to be packed in peak season—that means they’re perfectly ripe! PLUS, the skins are removed. That means less work for you!
Yields: 6 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins
1 tbsp. extra-virgin olive oil, plus more for garnish
1 small yellow onion, chopped
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
2 tbsp. tomato paste
1 tsp. fresh thyme leaves, plus more for garnish
2 (28-oz.) cans whole peeled tomatoes
Freshly ground black pepper
2 c. water or vegetable stock
In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, red pepper flakes, and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 to 3 minutes more.
Add thyme and both cans tomatoes, including the juice. Add water or vegetable stock and bring up to a simmer. Cook for 10 minutes.
Blend with immersion blender or transfer to a blender in batches and blend until smooth. Ladle into bowls and serve with a drizzle of olive oil and some fresh thyme leaves.