According to the calendar, it is March, which means spring. We’re not done in Minnesota yet, but I know it’s coming. I’ve been craving spring flavors—bright, light, rich flavors—and I found a tomato soup recipe with a ton of basil that will keep me hooked until the snow melts.
This is one of my favorite tomato soup recipes, which I modified a bit. Soups almost always call for the sweaty veggies in the pot, but for extra flavor, I’m roasting them in my KitchenAid Commercial Style Range. Vegetarian roasting brings out a sweetness that you won’t get sick of when you sweat. I also get a more consistent roast with KitchenAid Even-Heat™ True Convection technology. The pan does not have to be rotated during the roasting process to ensure even cooking.
My KitchenAid Commercial-Style Range makes creating this masterpiece even easier, as I can also control my oven with Alexa, which comes in handy during prep time. I can preheat and time it, all with my voice.
Given all of the oven’s functions, the fact that it looks stylish in this space is an added bonus.
Here’s such a simple spring tomato soup recipe to make (especially using canned tomatoes!). I love how all the flavors come together in this recipe and are made more complex with grilled veggies.
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San Marzano Tomato Soup with Roasted Winter Vegetable Recipes
Adapt Ciao Florentina
- 2 cans x 28 oz San Marzano Tomatoes (whole)
- 1 large sweet onion – minced
- 4 garlic cloves – smashed, leave whole
- 1 medium carrot – chopped
- 1 stalk of celery – chopped
- 1 onion – minced
- ½ teaspoon red chili
- 4 c low-sodium vegetable stock
- 1/4 c heavy cream
- 1/4 c extra virgin olive oil
- 1 teaspoon salt
- Pepper flavor
- 20 crushed basil leaves
- Preheat oven to 375 degrees.
- Coat the vegetables with a layer of olive oil and sprinkle with salt, pepper, and red pepper. Spread out onto a baking tray lined with parchment paper.
- Roast the vegetables until lightly browned, shiny, and soft.
- Heat a tablespoon of olive oil in a large cast iron oven. Tuck the contents of your paper tray into the pot. Stir-fry together for a quick minute to combine.
- Crush the tomatoes with your hands and then put them in the pot (or use a wooden spoon to stab the tomatoes). Put everything in, stir well, then add the water. Bring to a boil and let stand for 30 minutes.
- Stir in the cream and simmer for a few more minutes.
- Remove the tomato soup from the heat and blend it with an immersion blender until smooth(ish)—I like this soup a little more rustic.
- Add fresh basil, leaving a few for garnish. Ladle the soup into bowls and finish with a few drops of extra virgin olive oil and some cream. Garnish with small basil leaves.
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