Pantrified Tomato Soup

Name: Pantrified Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Light Olive Oil (2 tablespoons light olive oil); 1 piece Yellow Onion (1 medium yellow onion, chopped); 4 cloves Garlic (4 cloves garlic, sliced); 1 tsp Kosher Salt (1 teaspoon kosher salt); ½ tsp Red Pepper Flakes (1/2 teaspoon red pepper flakes); 28 oz San Marzano Tomato (28 ounce can certified San Marzano whole peeled tomatoes, not drained (see note)); 15 ½ oz Chickpeas (15.5 ounce can chick peas, drained); 2 tsp Dried Parsley (2 teaspoons dried parsley); ½ tsp Dried Thyme (1/2 teaspoon dried thyme); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Capers (1 teaspoon brined capers, drained); 1 piece Anchovies (1 anchovy filet); 1 piece Parmesan Rind (1-2 inch parmesan rind (the hard part that often goes to the dog) — up to 2); 2 cup Chicken Stock (2 cups unsalted chicken stock (preferably homemade)); ½ cup White Wine (1/2 cup white wine (pinot grigio or sauvignon blanc)); 1 tbsp Sherry Vinegar (1 tablespoon sherry vinegar); 1 tbsp Extra Virgin Olive Oil (1 tablespoon extra-virgin olive oil); 0.13 tsp Black Pepper (1/8 teaspoon freshly ground black pepper)

Pantrified Tomato Soup - Soup (Italian)

60 minItalian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Light Olive Oil2 tbsp · 2 tablespoons light olive oil
Yellow Onion1 piece · 1 medium yellow onion, chopped
Garlic4 cloves · 4 cloves garlic, sliced
Kosher Salt1 tsp · 1 teaspoon kosher salt
Red Pepper Flakes½ tsp · 1/2 teaspoon red pepper flakes
San Marzano Tomato28 oz · 28 ounce can certified San Marzano whole peeled tomatoes, not drained (see note)
Chickpeas15 ½ oz · 15.5 ounce can chick peas, drained
Dried Parsley2 tsp · 2 teaspoons dried parsley
Dried Thyme½ tsp · 1/2 teaspoon dried thyme
Dried Oregano1 tsp · 1 teaspoon dried oregano
Capers1 tsp · 1 teaspoon brined capers, drained
Anchovies1 piece · 1 anchovy filet
Parmesan Rind1 piece · 1-2 inch parmesan rind (the hard part that often goes to the dog) — up to 2
Chicken Stock2 cup · 2 cups unsalted chicken stock (preferably homemade)
White Wine½ cup · 1/2 cup white wine (pinot grigio or sauvignon blanc)
Sherry Vinegar1 tbsp · 1 tablespoon sherry vinegar
Extra Virgin Olive Oil1 tbsp · 1 tablespoon extra-virgin olive oil
Black Pepper0.13 tsp · 1/8 teaspoon freshly ground black pepper

Make it mine in the app

Steps

1Place the light olive oil, onion, garlic, and salt in a 4-5 quart heavy bottom pot or Dutch oven over medium-low heat and sweat for 5 minutes, stirring often and adjusting the heat to prevent browning.
2Add the pepper flakes, tomatoes, chick peas, parsley, thyme, oregano, capers, anchovy, parmesan rind, and chicken stock. Boost the heat to bring to a boil, then adjust the heat to maintain a gentle boil. Cook, stirring occasionally to break up the tomatoes, for 10 minutes.
3Reduce the heat to low, cover, and cook another 15 minutes.
4Stir in the wine, vinegar, extra-virgin olive oil, and black pepper, then mash with a potato masher to break down the tomatoes (I prefer to maintain a somewhat chunky texture.)
5Boost the heat to medium and cook, uncovered, at a simmer for 5 more minutes.
6Kill the heat, replace the lid, and leave to meld the flavors for at least 15 minutes before serving.
7Note: A lot of cans of tomatoes out there say "San Marzano" on the label but they're not. The genuine article will always bear two certification marks and they look like this: