Fire Roasted Tomato Soup
original recipe by Jen Kershner
2 medium onions, diced
3 cloves garlic, minced
28 oz can San Marzano whole tomatoes (she found these at Fresh Market - I used Muir Glen fire roasted ones)
14 oz can Muir Glen fire roasted diced tomatoes (She found these at Target)
8 oz can tomato sauce
6 oz can tomato paste Italian style
2 cans chicken broth
1/2 c water
2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
2 c milk
In a dutch oven saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce, and paste as well as broth and water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree with an immersion blender or in a blender until desired consistency. ( I like mine slightly chunky) Add milk and seasonings and continue to simmer for another 5-10 minutes.
The original recipe raved about the San Marzano tomatoes and she said they were worth getting. I use the Muir Glen fire-roasted tomatoes for both. On America's Test Kitchen, they swore by that brand of tomatoes. They are a little more expensive, but that's about the only thing that costs much in this soup, so I figured we could do it.