Hot soup is the perfect complement to wintertime. If the cold weather doesn’t stop you from tailgating (and why should it?) you’re going to want to prepare for those cool, crisp days spent outdoors. The great thing about soup is that it can be kept hot and easily transferred to any tailgating event in a thermos. We’re all about comfort food in the winter season and what could be more comforting than piping hot creamy tomato soup? Old fashioned tomato soup is simple and unadorned but always delicious and loved by all. Although this recipe doesn’t require too many ingredients, this soup is bursting with flavor and the secret lies in the Mini San Marzano tomatoes. In contrast to the canned variety, San Marzanos give the soup a more gorgeous color and deeper, richer flavor. Add a hot, gooey grilled cheese sandwich to the mix and you have yourself a complete classic meal and the ultimate timeless combination!
Considered the creme de le creme of tomatoes, Mini San Marzano Tomatoes have a lot going on for them. These heirloom variety Roma tomatoes popular for their sweeter, more intense flavor and meatier, thicker texture compared to regular tomatoes. You can recognize them by their distinct pear shape and thin skin. Much hype surrounds this petite fruit, which basically taste like the essence of tomato, and is quite adored in both Italy and around the world. They have fewer seeds and also contain a mild acidity that helps balance out richer dishes, meats and cheeses. Really, what’s not to love about San Marzanos? Enjoy them roasted in the oven to help intensify their unique flavor or use them in other soups sauces, salsas and even serve them as part of a fun ceviche.
San Marzano Tomato Soup
Yields: 4 servings
- 2 lbs of Mini San Marzano Tomatoes
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 stick of unsalted butter
- 1 and 1/2 cups of low sodium chicken broth
- 1/3 cup of heavy cream
- 1 tablespoon of olive oil
- Freshly ground black pepper
- Kosher salt, to taste
- Italian parsley, chopped, for garnish
1. In a medium sized pot, heat up the oil and butter over medium low heat. Melt the butter and add the onions. Cook the onions until soft and translucent at about 15 minutes. Then add the garlic and cook for another 5 minutes.
2. Increase the heat to medium. Add the tomatoes to the onions and garlic. Use a spoon or spatula to crush the tomatoes. Add the chicken broth and bring the mixture to a simmer. Cook for around 20 minutes.
3. Remove from the heat and cool off for around 10 to 15 minutes. Use a blender or food processor to puree the soup until the soup becomes smooth.
4. Put the soup back into the saucepan. Turn the heat onto low. Slowly add the cream, making sure to stir together and mix well. Add kosher salt and pepper to taste.
5. Garnish with chopped parsley. Serve hot in bowls on its own or alongside grilled cheese sandwiches.