So I took an older recipe of mine for tomato soup and cranked it up a few notches. Beginning and ending with San Marzano tomatoes. Nothing beats them. And also taking some Kale and crisping them up in the oven to top this soup.
Kale, kale, kale. Where have you been all my life? RIGHT IN FRONT OF MY FACE, I just felt as if you were too healthy for me. BOY WAS I WRONG! Kale is the most delicious, especially when baked to a crispy perfection. Aka, Kale Chips.. Just because you know it as "healthy" doesn't mean it's a hard taste to adjust to. Which is what I thought. Shame on me.
And if I don't persuade you enough to go out and buy the biggest bag of kale to bake up, shame on you! ;P
I bought a giant bag of this green goddess and it was only 2.50$ at redners. I'm telling you the tray was full when I put it in the oven, they just shrink up when they bake. I may have eaten half but that's not the point! The point is, bake as much as you can because i'm assuring you they will dissappear!
Now onto the soup....I know, my admiration towards Kale took over...
I may have made some rolls too, of course. To soak up the beauty, BUT I will post in another blog, soon, step by step on how to make bread. But now, TOMATO SOUP TIME!
You know.. I wasn't always a fan of tamato soup, I guess it's because of the tin-can flavor from when I had it as a kid on cold snowy days. When trying this soup out the first time I didn't use San Marzano tomatoes, which is why this soup is now the recipe to go to. Seriously. Few simple ingredients. Just do not sub the Marzanos! They're the reason for it all in this recipe.
It's just beautiful isn't it? The cream drizzle overtop adds a lot, come eye appeal. I have been trying to not use as much cream and butter lately but for this soup it's necessary. You can't just sub in soy milk/almond milk (which is what I have turned to) It's too thin, needs thickness. So INDULGE PEOPLE! It's only a little heavy cream ;)
SERVINGS: 4 COOK TIME: 40 minutes PREP TIME: 6 minutes
1 Tbs olive oil
1 Tbs butter
1 medium spanish onion sliced thin
6 large garlic cloves roughly chopped
1 (28oz) can San Marzano Whole Tomatoes
1/4 scant c heavy cream
1/4 c good parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
salt and pepper to taste
1 tsp sugar
1/4 tsp red pepper flake
2 c kale (just as you see in above pictures, can devane if you'd like)
drizzle of olive oil
salt and pepper
First, in a dutch oven, or pot over medium heat, add in olive oil and butter until melted. Add the onions until soft then the garlic and cook for about 5 minutes.
Add in the San Marzanos and heavy cream, mix well, bring to a boil then reduce heat to low.
After about 5 minute after you reduce the heat, bring out the immersion blender. If you don't have one, use a blender (in batches, hot liquids, in abundance, can cause "explosions" in the blender)
Blend until smooth, then add in parmesan, oregano, basil, salt and pepper, sugar and red pepper flakes. Let simmer for about 20 minutes.
While that is simmering preheat oven to 350 degrees and toss your kale with olive oil and salt and pepper.
Place on a baking sheet, bake for 20 minutes until super crispy. Take out and cool.
When the Kale Chips are done, your soup should be ready.
Ladel out into bowls and drizzle with a little bit of heavy cream, top with Kale Chips and ENJOY!