Zippy Tomato Soup

 

Ingredients:

• 2 (28 oz.) cans of whole tomatoes (San Marzano) with juice
• 2 shallots, finely minced
• 2 cloves garlic, roasted in foil for about 20 minutes, then peel and mince
• Campbell’s Candied Jalapeños – Habaneros, chopped (add to taste)
• 4 oz. unsalted butter
• 1 cup heavy cream
• salt & pepper to taste

Directions:

Cook shallots in a deep saucepan with butter until softened but not brown.  Add tomatoes, garlic, Candied Jalapeños-Habaneros, salt, pepper and simmer 15-20 minutes.  Blend thoroughly in a blender until smooth.  Pour back into saucepan and add cream, heat and serve.

This recipe also works well with our Candied Jalapeños.  This is a nice change from a “can of soup” and so easy to fix.  Just add a grilled cheese sandwich and you have a quick lunch for those busy days.