So let's talk tomatoes. Canned tomatoes. They are not all created equal. My preference for this recipe is using canned San Marzano tomatoes. These tomatoes are highly prized because of their true tomato flavor and sweetness. Finding them fresh isn't easy so I tend to use canned San Marzano tomatoes. They are readily available at local grocery stores and are perfect for this soup.
I tried making the recipe with fresh roma tomatoes but the flavor wasn't always consistent. The disadvantage of using fresh roma tomatoes is that they don't always have the same flavor, depending on the season. But by using canned San Marzano tomatoes, you can be sure the flavor is consistent every time.
This isn't a soup where you want to start counting calories since heavy cream and butter is involved. Using low calorie or low fat substitutes won't give you the same result either. So if you want to make the soup, indulge a bit! Besides, everything in moderation, right?
recipe adapted from AllRecipes
2 (28 oz) cans of San Marzano tomatoes, undrained
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter, softened
salt and pepper to tastefreshly grated Peccorino Romano cheese (for serving)
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes.
Using a stick or immersion blender, puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper.
Heat, stirring until the butter is melted. Do not boil.
To serve, garnish with chopped fresh basil leaves and a sprinkling of cheese.