- 1 6 lb can San Marzano tomato fillets
- 4 large sage leaves julliened
- 1/2 cup flat leaf parsley chopped
- 6 fresh tomatoes, chopped
- 5 celery stalks diced
- 2 carrots shredded
- 1 medium white onion chopped
- 3 quarts low sodium chicken stock
- 2 garlic cloves minced
- 4 oz grated fresh parmesan cheese
- 1 small bag fresh baby spinach
- 6 tbs olive oil
- sea salt & pepper
What’s better than a nice hot bowl of tomato soup? When I was little, it was Campbells tomato soup with crushed saltines, I thought it was the best thing ever! Needless to say, I haven’t had that since I learned to cook. Although that brings back memories, there’s nothing better than a super fresh tomato soup.
Here, our Forks & Fingers sous chef, Peter Kizilski, shares his recipe for Tomato Soup with a Hint of Spinach. Since this is a catering recipe, it feeds 15, 8 oz portions. Don’t worry, a large pot of this soup is great for the days to come for lunch or freeze some for the future.
You’re going to need a Vitamix or a food mill to process the soup.
This recipe requires a little bit of restraint. No stirring, no fussing, just layer the food and let the magic happen.
Begin by lining the bottom of your large stock pot with olive oil. Add onion, garlic, celery and carrots. Sprinkle with a pinch of salt & pepper
Cover onion mixture with parsley and sage. Cover your stock pot and allow the vegetables to sweat for 4-5 minutes.
Add canned tomatoes and bring to a simmer.
Add fresh tomatoes and chicken stock, bring to a soft boil for 15-18 minutes.
If you’re using a Vitamix, transfer the soup in small batches and blend on the lowest setting just until pulverized. You don’t want to over mix as you’ll add air to the soup and change the texture.
If you’re using a food mill, you’re going to want to start with a larger blade running the soup through and leaving the fibrous materials behind. You’ll have to do a second pass with a smaller blade.
Once soup is liquified, return to pot add parmesan cheese and fold in spinach.
This soup is great on its own, even better paired with a grilled cheese.