Spicy Tomato Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices
• 1 teaspoon red pepper flakes (or to taste ( we started with 1/2 teaspoon)
• 2 (28 ounce) cans whole tomatoes
• 1 1/2 cups water
• 1/4 cup loosely packed fresh basil leaf
• kosher salt
• fresh ground black pepper
• creme fraiche, for garnish (optional)

Recipe

• 1 heat the olive oil in a large saucepan over medium heat until shimmering. add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.
• 2 stir in the tomatoes and their juices, plus the water, and bring to a boil. reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. (if you're in a hurry, you can skip the simmer time -- just add a bit less water.)
• 3 add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.
• 4 set a fine-mesh strainer over a large, heatproof bowl.
• 5 using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).
• 6 pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. taste the soup and season with additional salt and pepper as needed.
• 7 return the soup to the saucepan and reheat on medium low until hot.
• 8 if you choose, serve topped with a tablespoon of crème fraîche.