Tomato Soup with San Marzano Tomatoes

Tomato Soup with San Marzano Tomatoes

I never used to be much of a fan of tomato soup. It always looked so appetizing on commercials, but whenever I made it (read: heated from a can), it would be runny, salty and hold no flavor. That was the extent of my experience with tomato soup until this recipe came along.

Now it may sound daunting and time consuming to make tomato soup, but I promise this can come together in about thirty minutes. While the soup simmers, you can do what I do and make a loaf’s worth of grilled cheese. Grilled cheese tips: lots of butter (yum), and cheese that melts well. I prefer white cheddar, while my boyfriend likes good ol’ American cheese on his. Doesn’t matter what cheese you prefer, just be sure to make a lot of grilled cheese to soak up the soup properly.

What’s the key to this tomato soup? First, a can of San Marzano tomatoes. San Marzano tomatoes are a type of plum tomatoes that are a little bit stronger and sweeter in taste than other plum tomatoes. Those that are grown in specific valley called Valle del Sarno are put into its own specific class by the Italian government and stamped with the European Union “DOP label. Those Italians are serious about their tomatoes.

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