# tomato soup

This simple weeknight staple is hearty yet healthy, quick to cook up, and pairs wonderfully with anything from toasted sourdough to grilled cheese.

# ingredients

• 1 can (28 oz) San Marzano tomatoes
• 1 cup broth (chicken or vegetable works nice)
• 1 yellow onion, diced
• 1 carrot, diced (optional, but nice)
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp aleppo pepper
• 1/2 tsp smoked paprika
• salt and pepper to taste

# directions

• In a medium saucepan, melt butter over medium heat and cook onions and carrots, with a 1/2 tsp or so of salt, until soft.
• Meanwhile, using an immersion blender, puree the tomatoes in the can. Alternately, you can do this by hand in a large bowl.
• Once onions are cooked, add tomato paste and cook for 1 min or so.
• Add garlic, aleppo pepper, and smoked paprika, cooking for another minute or so.
• Add pureed tomatoes and broth, and bring to a simmer.
• Simmer for at least 45 minutes.
• Season with salt and pepper (sometimes adding a bit of sugar if too tart).
• Puree smooth with an immersion blender.
• Serve in a warm bowl.