Classic Tomato Soup
One of the perks of having the best San Marzano tomatoes available all year long is having a little taste of summer at the end of winter! One of the other great things is that you only need a few other complimentary ingredients to make something really delicious! The controne pepper adds some fruity heat, but if you don’t like the spice you can leave it out. Drizzle some of the oil from the marinated feta over the top of your bowl for some extra garlicky, herby flavor.
¼ cup Extra Virgin Olive Oil
1 medium Onion, diced
3 medium Carrots, sliced
1 T Controne Pepper (or other crushed red pepper flakes)
1 tin San Marzano Tomatoes (3k), crushed by hand
1 jar Meredith Dairy Marinated Feta, broken into chunks
Kosher salt, to taste
Crusty Bread, for serving
Set a large pot over medium heat and add extra virgin olive oil. When the oil is warm, add the onions and cook until softened. Add the carrots, the controne pepper, and season with kosher salt. Cook mixture until onions are translucent and carrots are softened. Add tomatoes and allow to cook over low heat for about 45 minutes, making sure to stir occasionally so the bottom doesn’t scorch. In batches, transfer mixture to blender and puree. (Alternatively, you can use an immersion blender if you’ve got one!) Taste and adjust seasoning with salt and chili to your preference. Ladle soup into bowls and top with chunks of the marinated feta. Add a few twists of freshly cracked black pepper over the top.