Smoky Marinara Soup

This tangy, smoky soup from our partner Justin Chapple gets a double dose of tomato flavor from a combination of canned peeled tomatoes and prepared marinara sauce. The canned tomatoes make this soup perfect for any time of year while the marinara gives it long-cooked flavor fast. Serve it with fresh, crusty bread or your favorite grilled cheese sandwich.

1/2 cup extra-virgin olive oil

1 large onion, finely chopped

6 garlic cloves, finely chopped

Kosher salt

Freshly ground black pepper

1 (28-ounce) can whole peeled tomatoes, crushed by hand

1 (24-ounce) jar good-quality marinara sauce

3 cups low-sodium chicken or vegetable broth

2 basil sprigs, plus leaves for garnish

1 tablespoon smoked sweet paprika

3 tablespoons unsalted butter, cubed

Grated parmesan cheese

Crusty bread

Heat the olive oil until shimmering, but not smoking, in a large Deep Oven set over medium heat. Add the onion and garlic, and season with a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 8 minutes. Add the crushed tomatoes, marinara sauce, broth, 2 basil sprigs, and paprika and stir to combine. Increase heat to medium-high and bring just to a boil, then immediately turn heat back down to medium. Simmer over medium heat, stirring occasionally, until soup is slightly thickened, about 8-10 minutes.

Gradually stir the butter into the soup until melted and incorporated. Season soup to taste with salt and pepper. Ladle the soup into bowls and garnish with additional sprigs of basil and grated parmesan cheese. Serve with crusty bread.