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ROASTED SAN MARZANO TOMATO SOUP
Roast the tomatoes raises the bar on home made tomato soup. And using whole San Marzano tomatoes takes it even higher.
San Marzano tomatoes are a type of plum tomato that come from the San Marzano region of Italy. Typically, they are thinner than regular plum or Roma tomatoes with fewer seeds. They are also grown in the U.S., but try to find the Italian-grown variety. Cento is a good brand…it will say Product of Italy on the can. They are harvested at the peak of ripeness, skinned, then canned immediately.
Ingredients:
1 (28 ounce) can of whole San Marzano tomatoes
6 garlic cloves, peeled
1/2 cup olive oil
Kosher salt and black pepper
1 cup diced white onion
1/2 cup diced carrots
1 fresh thyme sprig
1 small fresh rosemary sprig
1 bay leaf
2 tbsp tomato paste
4 cups low-sodium chicken stock
Sourdough bread
2 tbsp unsalted butter
4 ounces shredded cheddar cheese
Directions:
Preheat the oven to 400 degrees. With your hand, crush the tomatoes into a 9×13 baking dish. Place the garlic cloves over the tomatoes, drizzle the olive oil, then season with salt and pepper. Roast for 35-40 minutes, turning half way through. Using a potato masher, mash to break up the tomatoes and garlic.
Heat 2 tbsp olive oil in a medium saucepan over medium heat and add the carrots and onions. Season with salt and pepper and saute, stirring, about 5-6 minutes. Reduce heat to low, cover, and cook from25 minutes, stirring occasionally. Add the tomato paste and raise heat to medium and cook, stirring, about 2 minutes. Add the tomato mixture, thyme sprig and rosemary sprig and stock and bring to a simmer, cover, cook, stirring occasionally, for 15 minutes. Let cool slightly. Remove the thyme and rosemary sprigs.
Blend with an immersion blender until smooth. Add cream and stir. Heat until soup is hot again. Taste and reseason with salt and pepper. Stir in 2 tbsp of unsalted butter.
Serve in bowls and garnish with fresh basil leaves and a drizzle of creme fraiche or sour cream.
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