Description
Classic Tomato Soup is a comforting and flavorful recipe made by simmering San Marzano tomatoes with aromatic vegetables and herbs, then blending into a smooth, creamy texture. This easy-to-make soup is perfect for any season and can be customized with optional fresh herbs, heavy cream, and parmesan toppings.
Ingredients
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 1 celery rib, diced
- 1 medium carrot, peeled and diced
- 6 garlic cloves, minced or chopped
- ½ teaspoon dried thyme
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 (28-ounce) cans whole peeled San Marzano tomatoes
- 2 cups chicken or vegetable broth
Optional Garnishes
- Fresh herbs (such as basil or parsley)
- Heavy cream (a few tablespoons, to taste)
- Freshly grated parmesan or parmesan crisps
- Extra olive oil for drizzling
Instructions
- Sauté the vegetables: Heat the olive oil and unsalted butter in a large pot over medium heat. Add the chopped onions, diced celery, and peeled diced carrot. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant.
- Add the aromatics: Stir in the minced garlic, dried thyme, kosher salt, and ground black pepper. Cook for another minute, stirring continuously to release the flavors without burning the garlic.
- Add the tomatoes and broth: Pour in the whole peeled San Marzano tomatoes along with their juices and the chicken or vegetable broth. Bring the mixture to a simmer, then reduce the heat to low and let it gently simmer for 30 minutes. Stir occasionally to prevent sticking and to meld the flavors together.
- Blend: Using an immersion blender, carefully blend the soup directly in the pot until it becomes creamy and smooth. Alternatively, for an extra smooth texture, transfer the soup in batches to a blender and blend until silky. Return the blended soup to the pot. If desired, stir in a few tablespoons of heavy cream to enrich the soup’s texture.
- Garnish and serve: Ladle the tomato soup into bowls and garnish with a drizzle of extra virgin olive oil, freshly grated parmesan or parmesan crisps, and fresh herbs like basil or parsley. Serve hot and enjoy.
Notes
- Use San Marzano tomatoes for a richer, sweeter tomato flavor that enhances the soup.
- Adjust salt and pepper to taste before serving.
- For a vegan option, substitute butter with additional olive oil and use vegetable broth.
- The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adding heavy cream is optional but adds a lovely creaminess and mellows the acidity of the tomatoes.
- Parmesan crisps or freshly grated parmesan add a delightful savory crunch as a garnish.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
