Two adjustments (using vegetable broth instead of beef and omitting anchovy paste) make this a satisfying vegetarian soup, so whatever your lifestyle, this hits the mark.
2 tablespoon olive oil (for browning the onions)
½ cup diced yellow onion, browned
1 teaspoon dried onion flakes
½ teaspoon anchovy paste (optional)
black pepper, to taste
2 garlic cloves, minced (none if making this for kids)
Pinch of red pepper flakes (optional)
2 cans (14.5 oz.) diced, stewed tomatoes
2 Tablespoons tomato puree
1 can (14.5 oz.) beef, chicken or vegetable broth
1 teaspoon balsamic vinegar
First, brown onions in olive oil and then put in a slow cooker. Add the rest of the ingredients, set cooker to low and cook (3-4 hours). If you start this in early afternoon, it will be ready for supper. Before serving, blend lightly with a few pulses (don’t do this when soup is hot, it will blow out of the blender, trust me). In our house, we don’t want a fine puree, only medium, but do what your family likes. You can omit this step and simply serve the soup chunky.
Garnish with one or more of these: fresh croutons. Basil leaves, fresh grated Parmesan cheese, drizzle with extra-virgin olive oil.