by

Tomato Soup

This tomato soup started off as a copycat effort of the Panera Tomato Basil Soup. It is worth the effort to procure some San Marzano tomatoes. I’m not sure if the San Marzano’s at my local Costco are the “real” deal, but they’re better than the usually acidic ones that we had been getting and there is a perceptible difference by a 5 year old who was unaware of the change. Also goes well to dip with the Pane Veloce.

This scales well up or down. The below will make a gallon and a half of soup, which is enough for 2 meals for our family of 2 adults and three children. And a little bit to freeze.

Time: 90 Minutes

Ingredients:

  • 1/4 cup olive oil
  • 12 garlic cloves, minced
  • 3 large yellow onion, sliced
  • 6 (28 oz) cans San Marzano peeled tomatoes
  • 3 cups vegetable stock (or stock concentrate + water)
  • 3 tablespoon sugar
  • 2 cups heavy cream or non-dairy cream replacement (cashew?)
  • 1 tbsp dried basil
  • 2 teaspoon dried oregano
  • 1 teaspoon of red pepper flakes
  • kosher salt and freshly ground black pepper, to taste
Optional Garnishes:
  • 2/3 cup shredded Parmesan cheese, optional
  • buttery croutons, optional topping

Directions:

  1. In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds – until fragrant.
  2. Add onion and cook, and sweat. Stirring as needed, until translucent – about 8 minutes.
  3. Add San Marzano peeled tomatoes (juice and all), stock, and sugar. Bring to a low simmer. Cook uncovered, for 20 minutes or until it has thickened.
  4. Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
  5. Using an immersion blender (or carefully transfer soup to a real blender – in batches), puree soup until there are no large chunks left.
  6. OPTIONAL: Stir in Parmesan cheese and serve topped with buttery croutons.
  7. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Leave a comment