Spicy Tomato Soup Recipe
Adapted from "Stir: Mixing It Up in the Italian Tradition" by Barbara Lynch
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Leave the can of instant tomato soup on the shelf and whip up Barbara Lynch’s fresh, snappy version. The chef-owner of six locales in Boston, including No. 9 Park and Menton, suggests serving her soup with a crispy, oozy grilled cheese sandwich.
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices
- 1/2 to 1 teaspoon red pepper flakes
- 2 (28-ounce) cans whole tomatoes
- 1 1/2 cups water
- 1/4 cup loosely packed fresh basil leaves
- Kosher salt
- Freshly ground black pepper
- Crème fraîche, for garnish (optional)
INSTRUCTIONS
- 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.
- 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. Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.
- Set a fine-mesh strainer over a large, heatproof bowl. 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). 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.
- Return the soup to the saucepan and reheat on medium low until hot. If you choose, serve topped with a tablespoon of crème fraîche.
Two words: HAND BLENDER Or is that one hyphenated word? Either way, it is the best kitchen tool next to a wooden spoon.
Gotta give it a try.
Looks nice and simple. I'll try this one out.
I plan to use roast red peppers out a jar and chilli.
i actually do this same soup but with chicken broth instead of water (im sure there are better replacements, but I'm broke,) I fry the onions with thyme and a bay leaf, and instead of making it spicy I put 1-2 cinnamon sticks in when I add the liquid.
so good, i used 1/2 teaspoon cayenne instead if red pepper flakes.
I made this soup this morning. I replaced cream for the water. Yum!