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!
Here our food editor Sara Tane walks you through how to transform quality Tuttorosso Tomatoes into the perfect soup for dipping grilled cheeses, filling cheesy bread bowls and slurping on cold days!
Want to try this out in a cheesy bread bowl? Get the recipe here!
- 800 grams tomatoes
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 white onions, sliced
- 2 red chilis, chopped
- Salt, to taste
- Pepper, to taste
Preheat oven to 350°F. Slice tomatoes in half, place on a roasting tray cut side up and drizzle with 2 tablespoons olive oil. Roast in the oven for 25 minutes, until browning at the edges.
Fry sliced onions in remaining olive oil in a medium size pan over a moderate heat for 5-7 mins until soft. Add in garlic and chili and stir for 2 minutes, until fragrant. Add in roasted tomatoes, salt and pepper and simmer for 10 minutes.
Using an immersion or stand blender, process soup until smooth. Serve with coconut yogurt and crusty toast.