Prepare the ingredients: Cut the tomatoes into large pieces. Peel and dice the potato.
Sauté the onion: Heat 3 tablespoons of extra virgin olive oil in a pot. Sauté the finely chopped onion over low heat for 5-6 minutes until softened. Add the crushed garlic and cook for another 1 minute.
Add the tomatoes: Add the tomatoes, sprinkle with 1 teaspoon of sugar. Cook for 5-6 minutes until their juice is absorbed.
Add water and cook: Add the potato and 1 teaspoon of oregano. Pour in 4 cups of water or vegetable broth. Once it comes to a boil, reduce heat to low and cook for 20 minutes until the potato softens.
Blend: Use an immersion blender to achieve a smooth consistency. Add salt. If it’s too thick, add a little water.
Serve: Ladle into bowls. Drizzle with the remaining olive oil. Garnish with red pepper flakes and fresh oregano or basil. Serve hot.
If you roast the tomatoes in the oven beforehand, the soup will gain a much deeper flavor, but if you’re in a hurry, it’s also delicious cooked directly in the pot. Sugar balances the acidity of the tomatoes, don’t skip it.
