APP, ENTREE, SIDE DISH, DESSERT?
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
Most of the ingredients you will have on hand
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).
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)
- Heat olive oil in pot. Add onion and red pepper flakes when hot and stir. Cook over med heat until translucent (~6 mins).
- Add tomatoes and water and bring to a boil. Lower heat to simmer and cook for 30 mins.
- 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.