Tomato soup with very easy onion rings

We had our first major snowfall of the winter, and now all I want is my warm puppy on my lap and some warm soup in my belly.

The first soup I ever made was a tomato soup, not too different from this one. I love tomato soup because it's incredibly savory and comforting. It's almost like you have permission to scoop marinara sauce straight into your face. This isn't a thin tomato soup, it's the real deal.

Also, I'm a huge fan of onion rings, so I couldn't resist throwing them into this soup for some extra crunch and texture. These truly are easy onion rings with a little kick of heat in 'em. You don't have to make them, but I think they really take this soup somewhere special.

And one last suggestion! If you happen to have a cheese rind hanging around, it would be absolutely perfect to throw it in the soup for flavor as well. Just to get you thinking...

Tomato soup with very easy onion rings

• 1/4 cup olive oil

• 1/2 yellow onion, roughly chopped

• 2 garlic cloves, finely chopped

• 28 oz can of peeled plum tomatoes

• 28 oz can of crushed tomatoes (I used San Marzano!)

• 1 handful fresh basil

• 14 oz water

• 1/3 cup grated parmesan cheese

• 1/3 cup half + half

For onion rings:

• 1/2 yellow onion, sliced thinly

• 1 cup all-purpose flour

• 1/2 teaspoon chipotle chili pepper

• 1/2 teaspoon salt

• 1 egg

Heat the olive oil in a large dutch oven on medium heat. Add the onion, stirring occasionally until they’re slightly translucent, but not browning. Add the garlic and stir everything around for another minute.

Stir in the peeled plum tomatoes, crushed tomatoes and fresh basil. Fill one of the cans up with water halfway and add it to the pot. Bring the pot to a boil, then reduce the heat to low. Stir in the graded parmesan and half + half.

Take the dutch oven off the heat and blend using a hand-held blender to smooth out the soup and break down the larger tomatoes, onions, and basil. If you want a chunky soup only blitz it briefly, if you want a smoother soup blend it thoroughly. 

Keep it simmering on low while you make the onion rings.

Heat a large pan with a shallow layer of oil.

In a large bowl combine the flour, chipotle chili pepper and salt. In another bowl crack the egg and whisk it.

Add the sliced onions to the flour mixture and coat them well. Transfer the onions to the bowl with the egg and coat them well again. One more time, toss the onions into the flour mixture to coat again. The coating might seem pasty, but that’s good!

Fry the onions in the oil in one single layer. You may have to fry the onions in batches. Let the onions fry until golden brown on one side, then flip and continue to fry on the other. Drain the onions on a plate lined with a paper-towel. Repeat frying until you’re done with all the onions.

To serve enjoy a big bowl of soup topped with a few onion rings + more basil, if desired.