I don’t know about you, but with all of this cold weather and snow we’ve been getting nothing sounds better than a hot bowl of homemade soup. Pair it with a grilled cheese sandwich and perhaps a side salad and that is one perfect weeknight meal!
This tomato soup is the definition of pure simplicity. It’s perfect for this time of year when good quality fresh tomatoes are hard to come by. Make a batch or two and stock your fridge and freezer so it’s ready to go at a moment’s notice.
Tomatoes get their red hue from a phytonutrient called lycopene. Lycopene is one of the many health-promoting carotenoids which acts as an antioxidant and may also have some anti-cancer properties. Lycopene is better absorbed when the tomatoes are cooked and when paired with a small amount of healthy fat, like olive oil (which makes this recipe ideal).
This soup has a little kick to it, but if you are sensitive to spice simply reduce the amount of red pepper flakes or leave them out completely- you’ll still end up with something absolutely delicious!
- 2 Tablespoons olive oil
- 1 small yellow onion, halved and sliced thinly
- Pinch of salt and black pepper
- 1 teaspoon red pepper flakes (use less if sensitive to spice)
- 2 (28oz) cans whole tomatoes, juices included
- 1 ½ cups water
- ¼ cup loosely packed fresh basil leaves
- In a large saucepan or Dutch oven heat olive oil over medium heat. Add the onion, salt, black pepper, and red pepper flakes. Cook, stirring occasionally until the onions are tender and translucent, about 10-12 minutes.
- Add the tomatoes and water to the pot and bring to a boil. Reduce heat to low and simmer for about 30 minutes, stirring occasionally.
- Add the basil, remove from heat, and let cool slightly for about 5 minutes.
- Working in batches, pour the soup into a high speed blender. Puree until smooth. Taste and adjust seasonings as needed.