Creamy San Marzano Tomato Soup Recipe
How about some of this San Marzano tomato soup ? It really helped me finally kick that colds backside !
I’m feeling good today after two days of homemade tomato soup. I just wasn’t in the mood for chicken noodle soup on a hot day, but a grilled cheese sandwich and a bowl of creamy San Marzano tomato soup was just what the doctor ordered at the end of the day.
I started with a nice sofrito, made of sweet organic onions I picked up at the farmer’s market last weekend, and some organic root vegetables. Simmered that together with extra sweet San Marzano tomatoes, buzzed them all up together, and finished it with a touch of cream. Some crushed red pepper flakes for a nice kick to open up my sinuses, and tons of fresh basil.
Okay, so the truth is you really don’t need any cream in here. This San Marzano tomato soup is a perfect vegan soup actually, smooth and creamy enough on its own. But in all honesty I was just feeling artistic with that cream and craving something extra comforting. I felt like practicing my soup art, look: I think that’s a flying Italian stallion in my soup. Hehehe
And since I felt good enough to snap some photos of it I figured I might as well share it with you, because sooner or later you are going to crave some real San Marzano tomato soup ,and this one is easy breezy to make any day of the week. I’m also pretty sure this is the way you will make tomato soup from today on, using San Marzano tomatoes. There’s great tomato soup out there and then there’s San Marzano Tomato Soup. You’ll understand exactly what I mean once you have a taste.
On a side note my blog won a Blog Critique from Blog Tyrant, please check it out and let me know your thoughts and suggestions. Even though I am technically challenged I try to make this blog better and better for you every day.
- 2x 28 oz cans San Marzano tomatoes -whole
- 1 large Maui Onion -diced
- 4garlic cloves -minced
- 1 carrot -diced
- 1 celery stalk -diced
- 1 parsley root -diced
- 1 bay leaf
- 4 c vegetable stock or chicken stock -low sodium
- ¼ c heavy cream -optional
- ¼ c extra virgin olive oil
- 1 tsp sea salt
- 20 basil leaves -torn
- Heat up the olive oil on medium flame in a large enameled cast iron pot. Add the onion and a pinch of sea salt and saute for about 5 minutes. Add the diced carrot, celery, parsley root and bay leaf. Saute together for an additional 10 minutes until the veggies begin to soften and add the garlic. Cook one more minute.
- Roughly crush the tomatoes with your hand and add them to the sofrito. Give everything a good stir then add the stock. Bring to a gentle simmer and allow to cook for 30 minutes.
- Stir in the cream and simmer a few more minutes. Remove from the flame and blend your soup with an immersion blender until desired consistency is achieved. ( For a rustic texture only give it a buzz or two and leave some tomato chunks in there)
- Add the fresh basil reserving a couple of leaves for decoration, ladle the soup into bowls and finish with a few drops of extra virgin olive oil and a few drizzles of cream. Garnish with some tiny basil leaves.