- 1 tablespoon olive oil
- 1/2 cup frozen chopped onions
- 1 tablespoon dried parsley
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 x 28-ounce can crushed tomatoes, or pureed tomatoes
- 2 cups water, divided
- Heat olive oil in a large (3 quart) saucepan over medium heat, until it’s shimmering.
- Add the onions, parsley, sugar, paprika, kosher salt, and pepper to the saucepan and cook, stirring to blend, until softened and fragrant, 1-2 minutes.
- Turn the heat to low, add the tomatoes and 1/2 cup water (if using pureed tomatoes, use the water to clean out the can, then add to pan), stir, and bring to a simmer (small, frequent bubbles). Adjust heat as needed to prevent burning. Cook, partially covered, stirring frequently for 20 minutes. Taste, and cook longer if the soup tastes “tinny” (like a can), but no more than 30 minutes.
- Add as much of the remaining water as necessary to bring to the texture you prefer, taste and add salt and pepper if you like.
Closer To Home Cooking 