Ingredients:
2 onions, peeled and diced
2 carrots, peeled and diced
2 celery stalks, trimmed and diced
2 cloves garlic, peeled and minced
2 tbsp. cooking oil
2 (28 oz.) cans crushed tomatoes + 2 cans water
1 tsp. dried oregano
1 tsp. dried basil
¼ tsp. crushed red pepper flakes (optional)
Salt and pepper to taste
Equipment:
Kitchen knife
Cutting board
Large pot with a lid
Cooktop
Measuring spoons
Immersion blender OR standing blender
Directions:
> Watch our video on making Tomato Soup
- Wash the fresh ingredients and then peel, mince, trim, and dice them as noted in the ingredients list.
- Add oil to a large pot over medium heat. Carefully add the onions, listening for the sizzling sound. Sauté, stirring occasionally until beginning to brown, about 10 minutes.
- Add the dried oregano, dried basil and red pepper flakes, and stir for about 1 minute.
- Next add the carrots, celery, and garlic, and cook for about 10 minutes, stirring occasionally.
- Carefully add the tomatoes and the water. Bring to a boil, stir again, and then reduce the heat to a simmer. Cook with the lid on for another 20 minutes or until the vegetables are tender.
- Remove the pan from the stove, season with salt and pepper, and allow to cool for at least 30 minutes.
- With an immersion blender, purée the soup or carefully ladle it into a regular blender. If using a regular blender, only fill it half way full and cover the blender with a towel. Turn on low speed to avoid splattering hot soup.
- Serve and top with optional garnishes