When the weather dips below zero, or there’s a storm blowing out, nothing is more comforting than a hot bowl of homemade soup. Here I whip up a roasted tomato version from tomatoes I froze at the end of summer (at their peak), with just a splash of light cream to make it velvety smooth. Serve it with cheese croutons, crostini, or do like I did and have it with grilled broccoli rabe and fontina cheese sandwiches. If you don’t have roasted tomatoes, just replace the amount with another can of San Marzano tomatoes.
3 tbsp olive oil
1 small yellow onion, diced
4 cloves garlic
2 large carrots, roughly chopped
1 pound roasted tomatoes (roasted in oven with olive oil, garlic, salt and thyme)
1 28-oz. can San Marzano tomatoes, whole, peeled and in puree
1 tbsp sugar
1 tbsp sea salt
1/2 tsp dried chili flakes (more if you like the heat)
Pinch of cayenne
Good amount of freshly cracked black pepper
1/2 cup light cream
1. In a heavy saucepan, heat the olive oil over a medium high flame until hot but not smoking and sauté onions and garlic for 3 minutes. Add chopped carrots and let everything sweat, 5-6 minutes.
2. Add roasted tomatoes and can of San Marzano tomatoes and stir gently. Add sugar, salt, dried chili flakes and cayenne and bring to a soft boil. Reduce heat to medium low and simmer for 35-40 minutes to let flavors meld.
3. Purée soup with a stick blender or in a VitaMix until velvety smooth. Add freshly cracked black pepper to taste and the light cream, adding more of both if desired. Let simmer for 10 more minutes and serve immediately.