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Smoky San Marzano Tomato Soup
PAIR WITH
Beer and Cheddar Bread
(PAGE 157)
Pimento Cheese Drop Biscuits
(PAGE 160)
Spinach and Sun-Dried Tomato Scones
(PAGE 154)
To make the perfect tomato soup, I start with ca
page 30
.
For full-on tomato soup and grilled cheese nostalgia, serve this soup with a cheesy bread or biscuit
(see page 157
or
160)
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
45
MINUTES
Two 28-oz [794-g] cans whole San Marzano tomatoes with juice
Sea salt
3 Tbsp unsalted butter
3 large shallots, chopped
1 Tbsp chopped fresh thyme
1 Tbsp tomato paste
2 Tbsp all-purpose flour
4 cups [960 ml] vegetable broth
(see page 17)
1
/
2
cup [120 ml] heavy cream
Freshly ground black pepper
1.
Adjust the oven rack so that it is 3 in [7.5 cm] below the heating element, and preheat the broiler.
Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
2.
Tear the tomatoes in half with your fingers, letting the juices drip back into the can.
Set the juices aside.
Arrange the tomatoes in a single layer on the prepared baking sheet and sprinkle with
3
/
4
tsp salt.
Broil, rotating the pan once, until the tomatoes are blackened in places, about 10 minutes.
3.
While the tomatoes are broiling, melt the butter in a large soup pot or Dutch oven over medium heat.
Add the shallots and thyme and sauté until the shallots are translucent, about 5 minutes.
Add the tomato paste and flour and cook, stirring constantly, for 1 minute.
4.
Add the reserved tomato juices and the vegetable broth to the pot, increase the heat to medium-high, and bring to a simmer.
Reduce the heat to low and simmer, uncovered, stirring occasionally, until the tomatoes are ready.
Add them to the pot, scraping up any browned bits stuck to the foil, and simmer, uncovered, for 20 minutes more.
5.
Blend the soup in the pot with an immersion blender, or in batches in a blender with the lid slightly ajar and return the soup to the pot.
Add the cream, and cook over medium-low heat until bubbly, about 2 minutes.
Season with salt and pepper.
6.
Ladle the soup into bowls, and serve immediately.
GET AHEAD:
This recipe freezes well and doubles easily. Broil the tomatoes in two batches if doubling the recipe. Store the cooled soup in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months.