This tomato soup recipe is simple, but it does require monitoring what's on your stovetop off and on for 45 minutes. The base is the can of whole, peeled San Marzanos tomatoes in their juices, plus chicken broth. You can use water if you're stuck without broth, but it won't taste as good, of course. San Marzanos, grown in the namesake Italian town, are prized because they have fewer seeds and they're sweeter and less acidic than other tomatoes. If you have an immersion blender, this recipe is much easier. Drizzling in the cream at the end gives it a richness. Just watch those onions carefully as you soften them. Don't let them brown. Following comfort food custom, this tomato soup would be fantastic with a grilled cheese sandwich.
Old-fashioned tomato soup is the ultimate comfort food. Our version, which calls for canned San Marzano tomatoes and a quick purée with an immersion blender, is easy, too: It requires a small amount of patience but delivers an enormously soothing payoff.... Read More