Servings: 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion thinly sliced
- 1 teaspoon crushed red pepper flakes or more for a spicier soup
- 2 28 ounce cans of whole plum tomatoes I like the San Marzano brand
- 1 1/2 cups water
- 1/4 cup fresh basil leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup popcorn for garnish
- 2 tablespoons chopped scallions for garnish
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is soft and tender, about 7 to 10 minutes. Add the tomatoes and 1½ cups water and simmer for about 30 minutes, stirring occasionally. Stir in the basil and season with salt and pepper.
- Let the soup cool slightly before puréeing in a blender or food processor, working in batches and filling only halfway each time so the steam can escape safely. Pass the soup through a fine mesh strainer, pressing on the solids with a ladle. Return the strained soup to the saucepan and warm over medium low heat. Taste and adjust the seasoning as needed. Garnish with popcorn and sliced scallions before serving or a dollop of crème fraîche.
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