I like to serve this tomato soup with grilled cheese sandwiches on the side. In the recipe I included a "recipe" for my favourite grilled sandwich, in case you're interested.
Prep Time5 minutesmins
Cook Time30 minutesmins
Servings: 4
Ingredients
4Tablespoonsextra-virgin olive oil
2 medium yellow (or red) onionthinly sliced
Kosher salt and freshly ground pepper
4garlic clovesthinly sliced
228-ozcan whole tomatoeshand crushed
2 Tablespoons uncooked white ricesuch as arborio, jasmine, or long grain
1 teaspoon dried oregano
2cups water
Instructions
Place a large dutch oven or pot over medium-high heat. Once hot, add 2 tablespoons olive oil. Stir in onions and 1 teaspoon salt. Cook, stirring often, until onion starts to soften about 5 minutes. Reduce heat to medium-low and continue to cook for about 10 more minutes, or until slightly golden, stirring every few minutes to prevent them from sticiking.
Stir in garlic and cook for 1 minute. Add the tomatoes, rice, oregano, water, a few more pinches of salt, and black pepper to taste. Bring to a boil then lower heat and simmer 10-15 minutes.
Transfer half of soup to the jar of a blender along with 2 tablespoons olive oil. Working in batches, carefully transfer soup to a blender and blend until smooth, about 1 minute. Alternatively, blend with an immersion blender.
Return pureed soup to pot and reheat if necessary over low heat. Taste and adjust seasoning with salt and pepper, if necessary. Serve, drizzling individual bowls with a drizzle of olive oil and grilled cheese sandwiches or bread on the side.