This is not my recipe. But every time I make it, I have to double check the recipe because I’m convinced I’m forgetting something. It is so simple and so good. Even Sabrina drools over it and that child isn’t a big fan of anything that involves tomatoes. And that is almost all there is to this soup! Use the good tomatoes. I usually do 3 cans rather than 2 – leftovers. And there is enough butter and onion to carry 3 cans. I do add an extra couple dollops of 1/2 and 1/2. And I top it with a little swirl of basil flavored olive oil. I sometimes add in some fresh basil when I’m pureeing the soup but I’ve found the oil adds just enough without adding the leaves. So whatever your preference is. I know not everyone has basil olive oil on their counter. (I might have a slight addiction to a store around here that sells flavored olive oils and vinegars. Makes salad dressing oh so fun. My current favorite is the roasted red pepper blackberry vinegar. Yum! Also a little basil oil and a little lemon or orange flavored oil drizzled over a piece of fish before broiling adds a really bright flavor.) Okay, enough. I don’t have to yammer on. I’m really only doing this post so that *I* can find it when I need it. The blog, where it originated, was down the last couple of time I tried to check it. But to give credit where credit is due, this recipe comes from Laura’s Best Recipes. Her recipe and directions follow: (I will add 1 more thing – you all remember that I have trouble shutting up – I like a few curls of parm or asiago on top too)
Creamy San Marzano Tomato Soup
- 1 stick of organic, unsalted butter
- 1 large yellow onion, sliced
- Sea salt
- 2 (28 oz) cans of certified San Marzano whole, peeled tomatoes (undrained)
- 1/3 cup heavy cream (plus more if desired)
- Fresh cracked black pepper
- Extra virgin olive oil, to drizzle
In a large soup pot, melt the butter on low heat. Add the thin slices of onions and coat with the butter. Season generously with sea salt. Make sure the heat is at its lowest setting, cover and allow onions to cook for about 30 minutes until soft and translucent. Use that low heat so the onions don’t brown. You want them soft and sweet.
Add San Marzanos and their juices to the onions. Increase the heat just a touch to allow the mixture to simmer. Cover and allow to cook for 30 minutes.
Pour the mixture into a blender or food processor (I used my Vitamix) and blend in batches. Slowly pour a portion of the cream into each batch until you’ve reached a desired creaminess. Taste as you blend and season with sea salt and pepper.
Serve very hot.
The tomatoes I use (because they are what I can find)