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Classic Tomato Soup Recipe

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3.9 from 21 reviews

This Classic Tomato Soup recipe is a rich and comforting homemade soup made with San Marzano tomatoes, aromatic vegetables, and herbs. Perfectly balanced with a touch of creaminess and flavor depth from olive oil and butter, it’s an ideal dish for cozy meals and can be enjoyed plain or garnished with fresh herbs, parmesan, or a drizzle of olive oil.

Ingredients

Vegetables and Aromatics

  • 2 medium yellow onions, diced
  • 1 celery rib, diced
  • 1 medium carrot, peeled and diced
  • 6 garlic cloves, minced or chopped

Liquids and Fats

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cups chicken or vegetable broth

Tomatoes

  • 2 (28-ounce) cans whole peeled San Marzano tomatoes

Seasonings

  • ½ teaspoon dried thyme
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper

Optional Garnishes

  • Fresh herbs (such as basil or parsley)
  • Heavy cream
  • Freshly grated parmesan or parmesan crisps
  • Extra olive oil

Instructions

  1. Prepare the aromatics: Heat 2 tablespoons of extra-virgin olive oil and 2 tablespoons of unsalted butter in a large pot over medium heat. Add the diced onions, celery, and carrot. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8-10 minutes.
  2. Add garlic and herbs: Stir in the minced garlic and ½ teaspoon dried thyme. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Add tomatoes and broth: Pour in the two cans of whole peeled San Marzano tomatoes with their juice, breaking them up slightly with a spoon. Add 2 cups of chicken or vegetable broth.
  4. Season the soup: Add 1 ½ teaspoons kosher salt and ½ teaspoon ground black pepper. Stir to combine all ingredients well.
  5. Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer gently, uncovered, for about 30 minutes. Stir occasionally to prevent sticking and allow the flavors to meld.
  6. Blend the soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
  7. Adjust consistency and seasoning: If the soup is too thick, add a splash more broth or water to reach your desired consistency. Taste and adjust salt and pepper as needed.
  8. Optional finishing touches: Stir in a splash of heavy cream for added creaminess if desired. Garnish with fresh herbs, a drizzle of extra virgin olive oil, freshly grated parmesan, or parmesan crisps before serving.

Notes

  • For a vegan version, use vegetable broth and omit butter or substitute with a plant-based butter.
  • San Marzano tomatoes provide the best flavor, but high-quality canned plum tomatoes can be used as a substitute.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Serve with crusty bread or grilled cheese for a hearty meal.
  • Adjust the seasoning to taste; some prefer a touch of sugar if the tomatoes taste too acidic.

Find it online: https://justsosavory.com/classic-tomato-soup-recipe/