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SAN MARZANO TOMATO BASIL SOUP
You can’t beat real San Marzano canned tomatoes for rich, ripe tomato flavor…unless, of course, you use vine ripened tomatoes. During the Summer months, I use ripe Roma tomatoes. But in the Fall and Winter, it’s canned whole San Marzanos…usually Cento brand.
You can make this Tomato Basil soup as smooth or as rustic as yiu like. I like to use the immersion blender but a regular blender works just as well. Don’t blend it at too high a speed or it really changes (lightens) the color. For a chunkier soup, remove some of it before blending then add back in after.
I always add a little sugar to tomato soups and sauces to counteract the bitterness. But this is optional.
This version is cut down a bit from the original, using only one (28 ounce) can of tomatoes. Also, leave out the butter and cream and use vegetable stock instead of chicken stock for vegetarian diets.
Ingredients:
1/2 cup sweet onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
2 small or 1 large garlic clove, thin sliced
1 tbsp olive oil
1 tbsp unsalted butter
1 (28 ounce) can of San Marzano whole tomatoes
1 bay leaf
1 sprig fresh thyme
2 cups chicken or vegetable stock
1/2 cup cream
Kosher salt and black pepper to taste
Sugar to taste
10 fresh basil leaves, chopped, divided
Directions:
Heat a large saucepan over medium heat and add the olive oil and butter. Then add the onions, celery, and carrots and saute for about 5-6 minutes until the onions begin to soften. Add the garlic for 1 minute. SEason with salt and pepper.
Add the can of whole tomatoes and mash with a potato masher to your desired consistency. Add the stock and bring to a simmer. Cover and simmer on low for 30 minutes.
Add 3/4 of the chopped basil and the cream and stir in. Allow to heat through for about 5 minutes.
Remove soup to a blender or use an immersion blender and blend to your desired consistency. Taste and season with salt, pepper, and sugar (optional) as desired.
Serve with grated parmesan and fresh chopped basil.
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