INGREDIENTS

• 2 (28-ounce) cans whole San Marzano tomatoes
• 4 cloves garlic, smashed
• 4 sprigs thyme
• 1 teaspoon salt
• Pinch of red pepper flakes
• 3 tablespoons olive oil
• 1 onion, diced
• 2 tablespoons tomato paste
• 2 teaspoons soy sauce
• 11/2 cups chicken or vegetable stock

HOW TO MAKE IT

1. Preheat the STAUB Multicooker to 425°F and set the timer to 30 minutes.
2. Strain the tomatoes from their liquid, reserving the liquid to add to the soup later. Place the strained tomatoes, garlic, thyme, salt, red pepper flakes, and 2 tablespoons of the oil in the Multicooker and cook partially covered to avoid splatter and stirring and scraping the pan bottom occasionally, for about 15 minutes, until the liquid in the tomatoes has reduced and the tomatoes are jammy. Transfer the tomatoes to a bowl and discard the thyme sprigs. The bottom of the pan will be very caramelized.
3. Reduce the heat on the Multicooker to 400°F and add the remaining 1 tablespoon oil and onions. Cook, stirring occasionally, for 3 to 4 minutes, until softened. Add the tomato paste and cook for 1 minute. Add the soy sauce, stock, reserved tomato liquid, and roasted tomato mixture, choose the Slow Cook High setting, and cook for 1½ hours.
4. Transfer to a blender in batches and blend until smooth. Add salt and red pepper flakes to taste. Spoon into bowls and serve.