Tomato Soup on a cold day is the perfect winter combination. What makes this tomato soup stand out from any other tomato soup is the use of San Marzano tomatoes. These tomatoes add so much flavour and completely elevates this soup. They are grown in Sicily near Mount Vesuvius and are a DOP product. They are known for their rich tomato flavour, without too much acid and seeds and they break down perfectly. So go make this soup and I’m not going to tell you to make a grilled cheese with this recipe, but make a grilled cheese with this recipe.
CREAMY TOMATO SOUP (Tomato soup made with San Marzano tomatoes)
Recipe by Mark Calaminici | Food Loves Company
¼ cup extra virgin olive oil
2 celery stalks, chopped
1 large carrot, peeled and chopped
½ white onion, chopped
3 garlic cloves, chopped
Freshly cracked pepper
2-3 tbsp smoked paprika
¼ cup tomato paste
2 tbsp brown sugar
1 tin of San Marzano tomatoes, peeled (28 oz)
4-5 cups vegetable broth
1 bay leaf
1 medium sized piece of a Parmigiano-Reggiano rind
2-3 tbsp fresh thyme
½ cup heavy Cream
¼ cup butter
1. In a large pot or Dutch oven over medium heat, add extra virgin olive oil. Add carrots, white onion, celery, garlic, smoked paprika, tomato paste, brown sugar and season with salt and freshly cracked pepper. Saute for about 5 minutes. Add tomatoes, vegetable broth, bay leaf, Parmigiano-Reggiano rind and fresh thyme. Cover and simmer on low for 50-60 minutes stirring periodically.
2. Remove bay leaf and Parmigiano-Reggiano rind. Add soup to a blender or food processor to make a smooth purée. You may use an immersion blender right in the pot if you have one handy. Once pureed add soup back to pot and add heavy cream and butter. Simmer and stir periodically for 8-10 minutes. Enjoy.
Until next time, ciao!