Classic Tomato Soup

INGREDIENTS

1 tbsp. extra-virgin olive oil, plus more for garnish

1 small yellow onion, chopped

2 garlic cloves, minced

1/2 tsp. crushed red pepper flakes

2 tbsp. tomato paste

1 tsp. fresh thyme leaves, plus more for garnish

2 (28-oz.) cans whole peeled tomatoes

Kosher salt

Freshly ground black pepper

2 c. water or vegetable stock

DIRECTIONS

In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, red pepper flakes, and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 to 3 minutes more.

Add thyme and both cans tomatoes, including the juice. Add water or vegetable stock and bring up to a simmer. Cook for 10 minutes.

Blend with immersion blender or transfer to a blender in batches and blend until smooth. Ladle into bowls and serve with a drizzle of olive oil and some fresh thyme leaves.