Just a friendly reminder that it’s the perfect time of year to make tomato-y soup. 😉 🍅 Warm up with my easy, full-flavored Smoky Marinara Soup:
½ cup extra-virgin olive oil
1 large onion, finely chopped
6 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
One 28-ounce can whole peeled tomatoes, crushed by hand
One 24-ounce jar good-quality marinara sauce
3 cups low-sodium chicken or vegetable broth
2 basil sprigs, plus leaves for serving
1 tablespoon smoked sweet paprika
3 tablespoons unsalted butter, cubed
Crusty bread and grated parmesan cheese, for serving
1. In a large, deep Dutch oven, heat the olive oil until shimmering. Add the onion, garlic, and season with salt and pepper. Cook over medium heat, stirring occasionally, until softened, about 8 minutes. Stir in the crushed tomatoes, marinara sauce, broth, basil sprigs, and paprika.
Bring just to a boil over high heat, then simmer over medium heat, stirring occasionally, until slightly thickened, 8 to 10 minutes.
2. Gradually stir the butter into the soup until melted, then season with salt and pepper. Ladle the soup into bowls. Top with grated parmesan cheese and basil leaves. Serve with crusty bread.
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