Andy Warhol shot to superstardom with his infamous paintings of Campbell’s soup cans in 1962. In celebration of this legendary icon, we’ve cooked up a batch of delicious tomato soup. Almost as easy to make as the Campbell’s version, this one is packed with flavor and great for any occasion.
Andy Warhol’s Tomato Soup
Makes about 4-6 servings
1 large onion, diced
2 cloves of garlic, minced
2 tblspn tomato paste
24oz can + 8 oz can of san marzano tomatoes, whole or diced
4 cups low sodium organic stock
sprig fresh basil
extra virgin olive oil
salt and fresh ground pepper
swirl of heavy cream
1 tblspn butter
1). In a heavy bottom deep pan or dutch oven, heat a few tblspn olive oil and a tblspn of butter and sauté onion and garlic over medium high heat till soft, 5-10 minutes.
2). Add the tomato paste, sauté 5 minutes. Then add the canned san marzano tomatoes, chicken stock and season with salt and pepper.
3). Turn heat down to low and let everything simmer together for about 30 minutes, stirring occasionally.
4). Taste again for seasonings. Using an immersion blender or in batches, blend till very very smooth.
5). Towards the very end, add the basil to flavor for 5 minutes. If it’s too thick you can add more stock here.
6). Finish with swirl of cream to make it more creamy soup, and a knob of butter.
7). Top with croutons and fresh parmigiana cheese and drizzle of olive oil and serve hot.