INGREDIENTS

1 tbsp. extra-virgin olive oil, plus more for garnish

1 small yellow onion, chopped

2 garlic cloves, minced

2 tbsp. tomato paste

1 tsp. fresh thyme leaves,

2 (28-oz.) cans whole peeled tomatoes

salt

Freshly ground black pepper

2 cups. water or vegetable stock

DIRECTIONS

In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and tomato paste and cook until garlic is fragranced and tomato paste has dark, 3 to 5 minutes

Add thyme and both cans tomatoes, including the juice. Add water or vegetable stock and bring up to a simmer. Cook for 10 minutes.

Blend with immersion blender or transfer to a blender in batches and blend until smooth. scoop into bowls and serve with a drizzle of olive oil and some fresh thyme leaves.