Lunch: Sidekick Tomato Soup

Recipe by Sue Conley and Peggy Smith, Cowgirl Creamery This soup is called "Sidekick" for two reasons: One, it's a grilled cheese sandwich's best friend, and two, it's a favorite at Sidekick Cafe--Cowgirl Creamery's lunch counter in San Francisco's Ferry

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
2 large carrots
2 large garlic cloves, chopped
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon red pepper flakes
2 Mediterranean bay leaves
2 cans (14.5 oz. each) whole peeled organic tomatoes with juice, preferably San Marzano or Muir Glen
1 tablespoon minced fresh oregano, divided
About 1/2 cup crème fraîche
About 1 1/2 tbsp. chopped chives

Instructions

Heat a large pot over medium-high heat. 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.
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.
Remove bay leaves and blend soup until smooth. Add a bit of water if the soup looks thick, and strain if you want it silky smooth.
Serve soup topped with crème fraîche and chives.

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