1. Heat olive oil in a large saucepan over medium heat until shimmering. Add onions and red pepper flakes and cook, stirring occasionally, until onions are translucent and very tender, about 10 minutes.
2. Stir in tomatoes and their juices, and the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. Add basil, season with salt and pepper, remove from heat, and let cool briefly, about 5 minutes.
3. Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
4. Return the soup to the saucepan and reheat on medium low until hot. If you choose, serve topped with a tablespoon of crème fraîche.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (343g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 68 (45%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 6.7mg||2 %|
|Sodium 314.1mg||11 %|
|Potassium 1027.2mg||27 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 16.1g|
|Protein 4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 150
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