Description
This classic tomato soup recipe features rich San Marzano tomatoes, sautéed aromatic vegetables, and a blend of herbs to create a creamy and comforting soup. Perfect for a cozy meal, it can be garnished with parmesan crisps, fresh herbs, and a drizzle of olive oil for added flavor.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions
- 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
- Heavy cream
- Freshly grated parmesan or parmesan crisps
- Extra olive oil
Instructions
- Heat the oil and butter: In a large pot over medium heat, warm the extra-virgin olive oil and unsalted butter until melted and combined.
- Sauté the vegetables: Add the chopped onions, diced celery, and diced carrot to the pot. Cook for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add the aromatics: Stir in the minced garlic, dried thyme, kosher salt, and ground black pepper. Cook for an additional minute, allowing the flavors to meld.
- Add tomatoes and broth: Pour in the two cans of whole peeled San Marzano tomatoes and 2 cups of chicken or vegetable broth. Bring to a simmer and let it cook on low heat for 30 minutes, stirring occasionally.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until creamy. For an extra smooth texture, transfer the soup in batches to a blender and blend thoroughly, then return it to the pot.
- Add optional cream: If a creamier texture is desired, stir in a few tablespoons of heavy cream at this point.
- Garnish and serve: Spoon the soup into bowls and garnish with fresh herbs, parmesan crisps, and a drizzle of extra virgin olive oil to enhance the flavor and presentation.
Notes
- You can add ½ to 1 cup more broth if you prefer a thinner consistency and to extend the servings.
- Use vegetable broth to keep the soup vegetarian.
- For a vegan version, omit butter and use all olive oil instead.
- Fresh San Marzano or any ripe plum tomatoes can substitute canned varieties when in season.
- If you want to store leftovers, the soup keeps well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
