This post is sponsored in conjunction with #UncommonFlavorsofEurope. I received product samples from the sponsor to aid in the creation of this post. All opinions are mine alone.

Do you know where your food is from? Do you know what’s in it? It’s a perpetual goal of mine to do better when it comes to food quality. We’ve made some big strides by joining our local CSA, but I’m always learning – and have learned there are some things you just can’t get locally.

Take, for example, Asiago PDO. True Asiago PDO is made only in the Asiago Plateau region of Italy – and has been made exactly the same way for more than 1000 years. PDO stands for “Protected Geographical Indication”, and is issued by the European Union. Foods baring the PDO designation have the strongest possible links to historical practices.

Are there domestic imitations? Absolutely – but when you buy those, you’re not guaranteed the integrity of the ingredients or method, which in turn can affect the taste. And the real deal tastes amazing.

The driving factor among taste differences in Asiago PDO is the age. Fresh Asiago PDO is soft and buttery Fresh Asiago PDO and  made from just whole pasteurized cow’s milk, salt, and rennet. Aged Asiago PDO is nutty and tangy and also boasts three ingredients – partially skimmed cow’s milk, salt and rennet.

So, how do you make sure you’re getting the real deal? Make sure the rind has the word “Asiago” is pressed into it. And then, get cooking.

This simple soup is packed full of flavor, but easy enough for a weeknight. It showcases the flavor of the aged Asiago PDO beautifully, along with a little kick from the fresh pepper. It’s sure to warm you up on a chilly night!

Tomato Asiago PDO Soup
(a Kate’s Recipe Box original)
Makes 4 Servings

2 Tbsp. butter
3 cloves garlic, minced
1/2 tsp. paprika
1 tsp. ground pepper
1/2 tsp. onion powder
1 28 oz. can diced tomatoes
1 cup chicken broth
2 Tbsp. tomato paste
1/3 cup grated aged Asiago PDO + additional for topping
1/4 cup heavy cream

In a large, heavy-bottom pot, melt the butter. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the paprika, onion powder, and pepper and cook for an additional 30 seconds. Add in the diced tomatoes and chicken broth and cook until heated through.

Blend the soup using an immersion blender or transfer to a blender. Return to the pot and heat until bubbling.

Add in the tomato paste and stir until fully incorporated. Stir in the Asiago PDO and whipping cream. Let warn through for a minute or two, then serve – top with additional Asiago PDO if desired.

This post is sponsored in conjunction with #UncommonFlavorsofEurope via Brandbacker. I received product samples from the sponsor to aid in the creation of this post. All opinions are mine alone. #Sponsored