Ingredients
- 1 can (28-ounces) San Marzano Tomatoes (or comparable size quantity of whole tomatoes)
- 1 (14.5 ounce) small can of petite diced tomatoes
- 1 (14.5 ounce) small can of tomato sauce
- 1 quart chicken stock
- 1/2 sweet onion, finely diced
- 2 tablespoons of brown sugar
- 2 tablespoons of diced garlic
- 2 tablespoons of dried, chopped basil
- 6-8 whole basil leaves
- 1 bunch chopped fresh spinach (alternate: One package frozen, thawed)
- 6-8 ounces of half & half (or heavy cream)
- 1 teaspoon of Kosher salt
- extra virgin olive oil (sufficient quantity to sauté onions)
- salt and pepper to taste (Option: Penzy’s Spices “Ruth Ann’s Muskego Seasoning)
Directions
- Sauté the onions in a small amount of EVOO in the stock pot until soft. Add the San Marzano tomatoes, tomato sauce, dried basil and chicken stock. Blend with an immersion blender or mixer until smooth. Bring close to a boil.
- Add the half & half (stir in slowly), garlic, brown sugar and Kosher salt. Stir to blend. Keep heating, but do not boil.
- Finally, add the spinach and whole basil leaves. Stir to blend.
- Let simmer for at least two hours on very low heat. Stir occasionally and season to taste.
- Serve with a generous portion of your favorite shredded cheese and 2-3 fresh basil leaves.
- Serve immediately.
NOTES:
Tomatoes come from a variety of regions and sources. The acid levels will vary, and the soup will most likely need to be tempered. Authentic San Marzano tomatoes are known to be most flavorful, consistent and highest quality. If using a substitute, the acid levels will vary, and the soup will most likely need to be tempered.
Great soups are always better the next day after they have had time to “develop” or mature.
Most cooks have their go-to’s, but you can add extra half & half or brown sugar to tone down the flavor. Heat and stirring will intensify the flavor, so add these ingredients sparingly and taste often.
Great soups are always better the next day after they have had time to “develop” or mature.
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