San Marzano and Roasted Datterini Tomato and Basil Soup
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Cook time: 
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Serves: 4-6
 
Canned San Marzano and freshly roasted Datterini tomatoes are the secret ingredients for making a delicious tomato soup all year round.
Ingredients
  • 1 lb small vine-ripened tomatoes like Datterini or Grape tomatoes
  • 5 tablespoons extra virgin olive oil, divided
  • Sea salt and freshly ground pepper, to taste
  • ½ cup, chopped fresh basil plus more for garnish
  • Two 28-ounce cans San Marzano tomatoes
  • 2 cups water
  • ¾ cup heavy cream (optional) + more for garnish
  • ¼ teaspoon dried oregano
Instructions
  1. Preheat the oven to 400°F. Line a rimmed baking sheet with wax paper. Place the tomatoes on the lined sheet and drizzle with olive oil. Sprinkle with salt and pepper and toss until covered. Roast in the oven for 20-30 minutes, stirring every 10 minutes.
  2. Meanwhile, heat the olive oil in a large saucepan over medium high heat then add the basil and stir for 30 seconds. Add the San Marzano tomatoes along with their juice, water, heavy cream and oregano. Bring to a boil over medium high heat, then reduce the heat to low and simmer for 20 minutes.
  3. Gently add the oven-roasted tomatoes into the saucepan and simmer for an additional 10 minutes. Taste for seasoning, adding additional salt and pepper if needed. Ladle into bowls, drizzle with cream and garnish with basil leaves.
Notes
To make a lighter version, skip the cream.
Recipe by Italicana Kitchen at https://italicanakitchen.com/san-marzano-roasted-datterini-tomato-basil-soup/