One-Pot Wonders

My Favorite Tomato Soup

January 28, 2013
0 Ratings
  • Serves 4-6
Author Notes

When the weather turns cold (and I turn lazy), this is the first thing out of the kitchen. Adapted from Peter Berley's Flexitarian Table, I'll make it for myself and happily eat it for a week - or invite friends and serve grilled cheese sandwiches (crostini if I'm feeling fancy). Red pepper flakes and orange zest are subtle recipe-makers. —erin e k

What You'll Need
  • 1/3 cup extra virgin olive oil
  • 2 large onions, thinly sliced
  • 1/2 head garlic, cloves separated and peeled
  • 2 medium carrots, peeled and thinly sliced
  • Pinch red pepper flakes, to taste
  • 2 tablespoons tomato paste
  • 1 28-oz can diced tomatoes in juice
  • 2 cups vegetable broth (or water)
  • 2 2-inch strips orange zest, removed with a vegetable peeler
  • 1 sprig fresh sage
  • freshly ground black pepper & sea salt
  1. In a large Dutch oven-style pot, heat olive oil over medium-high heat. Add onions and 1/2 teaspoon salt and cook, stirring until onions are softened, 3 to 4 minutes. Add garlic cloves, carrots, and pepper flakes, lower the heat, cover, and cook until vegetables are sweet and juicy but not browned, 15-20 minutes.
  2. Add tomato paste and cook, stirring, until olive oil turns reddish orange, 1 to 2 minutes. Add tomatoes with their juice, the stock, and sage, and bring to a boil. Then reduce and simmer for 15 minutes.
  3. Remove the pot from the heat and fish out the orange zest and sage. Puree with an immersion blender until smooth. Season with salt and black pepper & serve!

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erin e k

Recipe by: erin e k

Dinner is ready 45 minutes after I say it will be. When in doubt, lemon juice. And always keep prosecco in the house.

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