According to the calendar, it’s March, which should mean springtime. We aren’t quite there yet in Minnesota, but I know it’s coming. I’ve been craving spring flavors—bright, light, herby flavors—and I found a tomato soup recipe with a ton of basil that will tide me over until the snow finally melts.
This is one of my favorite tomato soup recipes, which I modified a bit. Soups almost always call for sweating vegetables in a pot, but to inject even more flavor, I’m roasting them in my KitchenAid Commercial-Style Range. Roasting veggies brings out a sweetness that you don’t get when sweating. I’ve also got more consistent roasting power with the KitchenAid Even-Heat™ True Convection technology. No more rotating pans throughout the roasting process to ensure even cooking.
My KitchenAid Commercial-Style Range makes creating this masterpiece even easier, as I’m also able to control my oven with Alexa, which comes in handy during prep time. I can pre-heat and set a timer, all by using my voice.
With all the functionality of the oven, the fact that it looks this stylish in the space is an added bonus.
This is 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 the roasted veggies.
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San Marzano Tomato Soup with Roasted Winter Veggies Recipe
Adapted from Ciao Florentina
- 2 x 28 oz cans San Marzano tomatoes (whole)
- 1 large sweet onion – chopped
- 4 cloves garlic – smashed, whole
- 1 medium carrot – chopped
- 1 celery stalk – chopped
- 1 parsnip root – chopped
- ½ tsp red pepper flakes
- 4 c vegetable stock low sodium
- 1/4 c heavy cream
- 1/4 c extra virgin olive oil
- 1 tsp salt
- Pepper, to taste
- 20 leaves basil roughly torn
- Preheat the oven to 375 degrees.
- Toss the veggies with a generous coat of olive oil and sprinkle with salt, pepper, and red pepper flakes. Spread out onto a parchment lined baking sheet.
- Roast veggies until they are slightly brown, glossy, and soft.
- Heat a tablespoon of olive oil in a large cast iron dutch oven. Tip the contents of your sheet pan into the pot. Saute together for a quick minute to combine.
- Roughly crush the tomatoes with your hand and add them to pot (or give them a good stab with a wooden spatula). Give everything a good stir, then add the stock. Bring to a gentle simmer and allow to cook for 30 minutes.
- Stir in the cream and simmer for a couple more minutes.
- Remove the tomato soup from the flame and blend it using an immersion blender until smooth(ish)—I prefer this soup a bit more rustic.
- Add the fresh basil, leaving a few behind for a garnish. Ladle the soup into bowls and finish with a few drizzles of extra virgin olive oil and a drizzle of cream. Garnish with tiny basil leaves.
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