Sidekick Tomato Soup

Ingredients

• 2  mediterranean bay leaves 
• 29 oz tomatoes whole with juice, preferably san marzano or muir glen organic peeled canned
• 2 large carrots 
• 1.5 tbsp chives chopped
• 0.5 cup crème fraîche 
• 2 large garlic cloves chopped
• 1.5 teaspoons kosher salt divided
• 2 tablespoons olive oil extra-virgin
• 1 tablespoon oregano fresh divided minced
• 0.3 teaspoon pepper flakes red
• 1 large onion yellow finely chopped

Equipment

• pot

Directions

1. Heat a large pot over medium-high heat.
2. Pour in oil, then add onion, carrots, garlic, 1 tsp. salt, the red pepper flakes, and bay leaves. Cook, stirring occasionally, until vegetables have softened and onion is translucent, 6 to 8 minutes. "It's important to cook your onions before you add liquid. Otherwise they won't melt in a simmering pot; they stay fibrous," advises Smith.
3. Add tomatoes, crushing them up with your hands, plus their juice and 2 cans water. "Canned whole tomatoes are usually higher quality than chopped," Conley says. "But chopped are okay in a pinch." Bring soup to a simmer and add half of oregano. Decrease heat to very low and simmer, partly covered, 2 hours. About 20 minutes before soup is done, add remaining 1/2 tsp. salt and the remaining oregano.
4. Remove bay leaves and blend soup until smooth.
5. Add a bit of water if the soup looks thick, and strain if you want it silky smooth.
6. Serve soup topped with crme frache and chives.