Triple Tomato Soup

• μερίδες: E Servings: 4-6 (makes a
• χρόνος ενεργούς προετοιμασίας: Active: 25 mins
• συνολικός χρόνος: Total: 40 mins

Υλικά

One (7-ounce) jar oil-packed sun-dried tomatoes, preferably in olive oil (see Where to buy and Substitutions)

1 medium yellow onion (8 ounces), diced

3 garlic cloves, thinly sliced

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon fennel seeds

1 teaspoon fine salt, plus more to taste

4 cups low-sodium or no-salt-added vegetable broth

One (28-ounce) can whole peeled tomatoes with their juices, preferably no-salt-added

Freshly ground black pepper

Crushed red pepper flakes (optional)

Fresh basil leaves, cut into ribbons, for serving

1/2c-1c cream

Οδηγίες

Step 1

Remove the sun-dried tomatoes from the jar. Reserve the oil coarsely chop the tomatoes.

Step 2

In a large Dutch oven or heavy-bottomed pot over medium-high heat, heat 2 tablespoons of the reserved oil until shimmering. Add the onion and cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Stir in the garlic, tomato paste, oregano, fennel seeds and salt, and cook, stirring constantly, until the garlic is fragrant and the tomato paste darkens, 30 seconds to 1 minute. If the pot is looking dry, add a little more of the reserved oil, 1 tablespoon at a time.

Step 3

Stir in the sun-dried tomatoes, followed by the broth, scraping up any browned bits from the bottom of the pot. Add the peeled tomatoes, tearing them into a few pieces as you put them in, along with their juices, and bring to a boil. Reduce the heat to medium-low, partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, until the flavors meld, about 20 minutes.

Step 4

Remove from the heat and let cool for a few minutes and add cream. Using an immersion blender, puree the soup until smooth. (Alternatively, puree the soup in batches in a blender. Fill it no more than halfway, and be sure to remove the center ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters.)

Taste, and season with black pepper and crushed red pepper flakes, if using, and more salt, as needed. Divide among individual bowls, top with the basil and serve.