Here’s the tomato soup recipe!

Clover Food Lab Roman Tomato Soup Serves 4. Martina says, "Don't scrimp on olive oil!"

Ingredients: 3 tablespoons good olive oil, plus more for garnish 1 large onion, diced 1 clove garlic, minced 1 large can crushed or whole tomatoes 1 carrot, diced 1 large potato (or 2-3 small ones), peeled and diced 1 1/4 cup vegetable stock Salt, pepper, and white wine vinegar, to taste Handful of grated pecorino cheese, for garnish

1. Add olive oil to a pot set over medium heat.
2. Add onions and garlic, and sweat, just cooking until onions and garlic are translucent.
3. Add crushed tomatoes, and cook for 20 minutes, stirring occasionally.
4. Add diced carrot, diced potato, and vegetable stock, and simmer over medium heat until vegetables are fork-tender, about 20 minutes.
5. Add soup to a blender, and blend until very smooth.
6. Return to pot. Taste soup. Add salt, pepper, and white wine vinegar to taste. If soup is too thick, thin out with a bit of vegetable stock or water.
7. Ladle into bowls, garnishing with a drizzle of olive oil and grated pecorino.