SPICY TOMATO SOUP

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
Spanish Tortilla
FEEDS HOW MANY?
4
TIME COMMITMENT?
45 mins
FAST, WEEKNIGHT, WEEKEND?
Fast, weeknight
STAIRMETER?
Most of the ingredients you will have on hand
EQUIPMENT NEEDED?
Food processor/blender
WHO I MADE IT FOR?
Adapted from a Barbara Lynch classic (from Stir) that I made all of the time. Gluten free, vegan, delicious. I skip the basil (usually because I forget) as well as the creme fraiche (obviously).

INGREDIENTS
Canned peeled tomatoes (2 24 oz cans, I prefer San Marzano)
Olive oil (~2 tablespoons)
Onion (1, dliced)
Water (1.5 cups)
Red pepper flakes (1 tablespoon, or way less if you don’t like it very spicy)

DIRECTIONS

  1. Heat olive oil in pot. Add onion and red pepper flakes when hot and stir. Cook over med heat until translucent (~6 mins).
  2. Add tomatoes and water and bring to a boil. Lower heat to simmer and cook for 30 mins.
  3. Remove from heat and blend all of the soup ingredients. Add salt to taste. Please be careful when blending hot soup.

BOTTOM LINE: Simple, fast, comforting.

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