So it may not “officially” be fall yet. But it’s September and that’s close enough for me!
One of my favorite meals when I was a kid was homemade tomato soup with grilled cheese. We usually had it the day after we made whole wheat bread, which makes the BEST grilled cheese.
This is by far the best tomato soup I’ve ever made. Much credit goes to the San Marzano tomatoes which have just the best flavor. If you are working with fresh tomatoes I recommend roasting them for soup like I did in this recipe. )
And of course, don’t forget the grilled cheese to go with….
SAN MARAZANO TOMATO SOUP
2 Tablespoons unsalted butter
1 large onion, diced
3 cloves garlic, minced
28 oz can San Marzano tomatoes
2 cups chicken stock
2 Tablespoons sugar
1/2 teaspoon smoked paprika
1/2 cup heavy cream
1/4 teaspoon baking soda
salt and pepper, to taste
Basil pesto for serving
Place a large pot over medium heat. Add the butter, onion, and garlic and sweat until the onions are translucent.
Add the tomatoes (juice and all), stock, sugar, and paprika. Let simmer for 15-20 minutes.
Puree with an immersion blender or blender. Return to pot.
Add the cream, baking soda, and season with salt and pepper. Drizzle with basil pesto and serve.
San Marzano Tomato Soup
Ingredients
- SAN MARAZANO TOMATO SOUP
- 2 Tablespoons unsalted butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 28 oz can San Marzano tomatoes
- 2 cups chicken stock
- 2 Tablespoons sugar
- 1/2 teaspoon smoked paprika
- 1/2 cup heavy cream
- 1/4 teaspoon baking soda
- salt and pepper, to taste
- Basil pesto for serving
Instructions
- Place a large pot over medium heat. Add the butter, onion, and garlic and sweat until the onions are translucent.
- Add the tomatoes (juice and all), stock, sugar, and paprika. Let simmer for 15-20 minutes.
- Puree with an immersion blender or blender. Return to pot.
- Add the cream, baking soda, and season with salt and pepper. Drizzle with basil pesto and serve.
