San Marzano Tomato Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

3 Tbsp. butter

1 medium onion, diced

2 garlic cloves, minced

1/4 tsp dried thyme or 2 tsp. fresh thyme

1/4 tsp. red chili flakes

1 (28 oz.) can whole San Marzano tomatoes in their juice

3 cups chicken broth or vegetable broth

1 1/2 tsp. sugar

2 bay leaves

3/4 tsp. kosher salt

Black pepper, to taste

Sourdough Croutons

Directions

In a 4-quart nonreactive dutch oven or soup pot, melt butter over medium heat.

Add onions and cook, stirring occasionally, until soft, about 4-5 minutes.

Stir in garlic, thyme, and chili flakes. Cook until fragrant, about 30 seconds while stirring constantly.

Add tomatoes, including their juice, broth, sugar, bay leaves, salt, and pepper. Bring to simmer.

Reduce heat and simmer, uncovered, for 20 minutes. The soup will slightly reduce.

Discard the bay leaves. Remove soup from heat.

Blend the soup with an immersion blender or with a high-speed blender into a smooth consistency.