Here's what you need:
28 oz can of peeled San Marzano tomatoes (with juice)
28 oz can of Don Pepino spaghetti sauce
3/4 cup chicken broth (add more or less to achieve the soup thickness you prefer)
salt, pepper, sugar, drizzle of olive oil, and Italian seasoning
Put the canned peeled tomatoes into a large saucepan or pot and crush the tomatoes with harshly said words or a fork. Apologize and then add the canned spaghetti sauce. Simmer over low heat and add the broth. (The soup might thicken depending on how long you simmer the soup.) Add 1 teaspoon salt, 1/2 teaspoon pepper, 1 Tablespoon sugar, a drizzle of olive oil, and 2 teaspoons dried Italian seasoning. Taste and add more seasoning if you'd like more flavor. Stir occasionally and simmer until warm. Eat!
You'll end up with a thick, robust soup that will forgive you for crushing the tomatoes if you pair it with a toasty grilled cheese sandwich. Use a chunky mug and your favorite spoon. This meal is best eaten while seated on a comfy couch surrounded by pillows. Wear a pair of fuzzy pajama pants, an oversized sweatshirt, and love on your sleeve. Share this meal with someone you like to nuzzle.
OPTIONS: Add crushed saltine crackers to the top of the soup. Perhaps a sprinkle of Parmesan cheese, too.
Because I love tomato soup so much, I put this batch into cans (this recipe made enough to fill four 16 ounce cans) and stored them in my freezer. When cold weather arrives, I'll thaw one of these cans in my fridge (overnight) and then I'll warm up some homemade tomato soup for lunch. Or dinner. Or breakfast.
Thanks for making stuff with me,
Lynn
