Did you know that perfect tomato soup is practically just 3 cans away? With a few pantry staples, 2 cans of Tuttorosso San Marzano Style Peeled Pear Tomatoes and 1 can of Southern Vineyard Petite Diced Tomatoes you can be swiling your spoon in the soup of your dreams!
Want to try this out in a cheesy bread bowl? Get the recipe here!
- 2 tablespoons extra virgin olive oil
- 2 yellow onions, chopped
- 4 cloves garlic, chopped
- 2 (28 ounce) cans Tuttorosso San Marzano Style Whole Peeled Tomatoes
- 1 (14 ounce) can Tuttorosso Southern Vineyard Petite Diced Tomatoes
- 1 quart chicken broth
- 2/ 3 cup heavy cream
- Kosher salt and freshly ground black pepper, To Taste
- parsley, for garnish
Preheat oven to 400°F.
Heat oil in a large Dutch oven over medium high heat. Add onions and garlic and saute until onions are translucent, about 5-6 minutes. Add tomatoes and broth and bring to a boil. Reduce to a simmer and cook for 10-15 minutes. Remove from heat and add heavy cream, mixing to combine. Season with salt and pepper to taste.
Transfer the half of the soup contents to the bowl of a high speed blender. Working in batches, carefully puree the soup, being careful of the hot steam and the expanding liquid. Alternatively, you can leave the soup in the dutch oven and puree with a handheld immersion blender until smooth.
Garnish with parsley and serve immediately.