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 delivers sweetness without breaking a sweat. I also get more consistent roasting power 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.
With all the functions of the oven, the fact that it looks stylish in this 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 grilled veggies.
To discover more from the KitchenAid® Suite Collection, click this.
San Marzano Tomato Soup with Roasted Winter Vegetable Recipes
Adapt Ciao Florentina
Ingredient
- 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
Direction
- Preheat oven to 375 degrees.
- Brush the vegetables with a coat 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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Kate is currently learning to play the ukulele, leaving her husband, children and dogs desperate. Follow her on Instagram at @witanddelight_.
