So remember last week when I mentioned loving this time of year, because I love the chilly weather, but we were basically living in a rain forest because it was super humid. Well, I am happy to share the fall weather has FINALLY arrived! So to celebrate, I’m sharing this simple and super delicious tomato soup. This pairs well with any grilled cheese obvs, but it’s also super delicious on its own. I like that it has some heat and that making it at home, I’m able to adjust the flavors. I happen to love basil, my husband does not, so I can keep it at a minimum without sacrificing any flavor. Also, it’s super quick to make, making it the absolute perfect weeknight meal. I mean let’s be real for a second, after working all day who wants to come home and make a super involved dinner. Certainly not me, well ok usually me because I love cooking, but lately I’ve been so flat out that we’ve been eating out waaaay more than I’d like to admit. But I just don’t feel good eating out that frequently, so this soup was a savior.
Simple Tomato Soup
- Add olive oil to a dutch oven and heat over medium heat, until shimmering. Add in the onion and red pepper flakes. Cook, stirring occasionally, until the onions are translucent and tender, about 10 minutes.
- Add in the tomatoes, with their juices, and water. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 30 minutes. Add the basil, season with salt and pepper, and let cook briefly, about 5 minutes.
- Add the contents of the saucepan to a blender. (You may need to do this in batches) Process the mixture until smooth, venting the top to let the hear escape. Pour the mixture through a fine mesh strainer positioned over a large heatproof bowl. Press the soup through the strainer, pressing through to retain all of the liquid but remove the solids. Adjust the tastes to your liking as needed.