Spicy Tomato Soup

Name: Spicy Tomato Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 29.58 ml extra-virgin olive oil; 1 small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices; 4.92 ml red pepper flakes (or to taste ( we started with 1/2 teaspoon); 2 (1587.57 g) can whole tomatoes; 354.88 ml water; 59.14 ml loosely packed fresh basil leaf; kosher salt; fresh ground black pepper; creme fraiche, for garnish (optional)

Submitted by pammyowl

"Mixing It Up in the Italian Tradition! From Amanda and Merrill"

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photo by loof751

Ready In:: 1hr 20mins
Ingredients:: 9
Serves:: 6

ingredients

29.58 ml extra-virgin olive oil
1 small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices
4.92 ml red pepper flakes (or to taste ( we started with 1/2 teaspoon)
2 (1587.57 g) can whole tomatoes
354.88 ml water
59.14 ml loosely packed fresh basil leaf
kosher salt
fresh ground black pepper
creme fraiche, for garnish (optional)

directions

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. (If you're in a hurry, you can skip the simmer time -- just add a bit less water.)
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.

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Reviews

This is a lovely soup recipe! I halved the recipe and used a jar of home-grown tomatoes that my MIL had canned and they were perfect in this. I debated on whether or not to strain the pureed soup but I followed the directions and I'm glad I did - I ended up with a wonderfully smooth and velvety soup. Nice and spicy too which we really enjoyed. Made in fond memory of pammyowl, November 2013

loof751

RECIPE SUBMITTED BY

pammyowl

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<img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I  am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds  most wonderful man, have an aan amazingly  brilliant child (of course I would say that!).  In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything.  I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively. My rating system; 5 stars= great, had fun making it and will make again 4= made some changes as the recipe needed tweaking 3= probably will not make again I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)

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