Tomato soup is perfect for a cold fall or winter day!
- 2 cans (400 gr.) Carmelina Whole Tomatoes or other San Marzano Tomatoes
- 1 T. The Olive Tap’s Roasted Garlic Olive Oil
- 2 T. The Olive Tap’s Italiano 100% Extra Virgin Olive Oil
- 2 t. chopped fresh ginger
- 1 large onion, coarsely chopped
- 1/2 t. ground cumin
- 2 1/4 C. chicken broth
- Salt and sugar to taste
Directions:
- Puree the canned tomatoes in a blender.
- Heat the Olive Oil in a heavy 4-quart pot and sauté the ginger and onion. Add the cumin and cook for about 1 minute. Mix into the pot the pureed tomatoes, the chicken broth, and salt and sugar to taste. Simmer uncovered for 20 minutes, stirring occasionally.
- Run the soup through a blender in small batches (use caution when blending hot liquids). Filter the soup through a course sieve and discard the seeds.
- Garnish with fresh basil, if desired.
Buon appetito,
Mario
Adapted from Gourmet Magazine
Recipe originally appeared at https://theolivetaprecipes.com/recipes/marios-tomato-soup/
