Most Amazing Tomato Soup... ever.

I have a smaller confession to make.

I used to think canned soup was the best thing and now the idea of buying it makes me sad. To be clear, I'm not judging in the least. Seriously, look in my cabinet. It's filled with Kraft Mac & Cheese, canned tuna, and other similar products. Canned soup makes me sad because making soup is so easy. Especially when stumble across this bananas amazing tomato soup recipe from A Cozy Kitchen.

I'm not kidding. It was so good half way through that I almost didn't finish, I just started eating. 

I blame the San Marzano tomatoes. I had never really heard about them before, but I don't think I ever want to cook without them again. They are phenomenal. Plus, it seems like all the men in the North End food establishments know about them .... which is oddly attractive. You want to tell me why I should use San Marzano tomatos in my Bolognese sauce? Go for it. I'm all ears. 

Also, it's awesome frozen and refrigerated days later .... does it get any better than that? Answer = no.

So you absolutely need to make this soup and you need to make it yesterday. You also need to serve it with a grilled cheese. I was so hungry when I was making / salivating / consuming that I didn't even get a picture of the finished product (aka grilled cheese  and soup combo). What did I get a picture of you ask? My crazy hot hand covered in soup after the blender almost blew it like an f-ing volcano all over my kitchen. I'm not kidding in the least. I had tomato soup in my candy jar. 

(Step 1) Basic soup starter stuff here. Toss the oil in a big pot and when its hot add in the onion and then..... the garlic. The onion takes longer to soften so you want to give it about a 4 minute-ish head start on the garlic.

(Step 2)  Oh the next step, add like everything else. I mean it. Add in the tomatoes, tomato paste, sugar, stock, and the salt/pepper. See I really meant it. Let all this business simmer in the pot for about 15-20 minutes.

(Step 3) This is where it gets slightly risky... unless you have an immersion blender... which I don't. Add the soup to a blender in batches and blend it to the consistency that you like. I personally like it a little chunky.

(Step 4) Lastly? Add in the cream and goat cheese. Yep, that really was the last step.

Shopping List
2 tablespoons olive oil
1 cup yellow onion, diced (about 1 onion)
2 garlic cloves, minced
1 (28 ounce) can of whole San Marzano tomatoes (in juice)
2 tablespoons tomato paste
1/2 teaspoon sugar
4 cups chicken stock (or veggie stock)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup heavy cream
3 ounces goat cheese, softened

Bonus Image? Yep, you can't even see the half of the tomato soup that crept out of my blender in an explosive and really hot fashion.

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