Classic Tomato Soup
A creamy, rich tomato soup made from simple, fresh ingredients. This easy recipe is fiber-rich, heart-healthy, and perfect for weeknight dinners. Ready in under an hour, it delivers comfort in every spoonful and is customizable for your taste.
Equipment
- 1 large Dutch oven or heavy-bottom pot
- 1 immersion blender (or high-speed blender)
- 1 chef’s knife
- 1 cutting board
- Measuring Cups and Spoons
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 2 medium yellow onions diced
- 1 celery rib diced
- 1 medium carrot peeled and diced
- 6 garlic cloves minced
- ½ tsp dried thyme
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- 2 28 oz cans whole peeled San Marzano tomatoes
- 2 cups chicken or vegetable broth
- Optional garnishes: fresh herbs heavy cream, grated parmesan cheese, parmesan crisps, extra olive oil
Instructions
- Prepare Ingredients Carefully: Before you begin cooking, gather all ingredients and tools to ensure a smooth cooking process. Dice the yellow onions into small, even pieces for uniform cooking. Peel the carrot and cut it into small cubes. Dice the celery rib finely. Mince the garlic cloves so they release their full aroma later. This preparation stage ensures even cooking and maximizes flavor.
- Heat the Cooking Base: Place a large Dutch oven or heavy-bottom pot on the stovetop over medium heat. Add 2 tablespoons of extra-virgin olive oil and 2 tablespoons of unsalted butter. Allow the butter to melt completely, mixing gently with the oil. This combination creates a rich base with balanced flavor and aroma, while the olive oil adds heart-healthy fats to the dish.
- Sauté Aromatic Vegetables: Once the oil and butter mixture is shimmering and fragrant, add the diced onions, celery, and carrot to the pot. Stir well to coat the vegetables evenly. Sauté for 4 to 5 minutes, stirring occasionally, until the onions become translucent and the vegetables soften. This process develops the base flavor of the soup, creating a warm, savory foundation for the tomatoes.
- Add Garlic and Herbs: Add the minced garlic to the softened vegetables, stirring quickly so the garlic cooks evenly without burning. Sprinkle in ½ teaspoon dried thyme, 1½ teaspoons kosher salt, and ½ teaspoon ground black pepper. Stir for about 1 minute until the garlic is fragrant and the seasonings evenly coat the vegetables. This step layers in aromatic depth and enhances the final flavor of the soup.
- Add Tomatoes and Broth: Pour in two 28-ounce cans of whole peeled San Marzano tomatoes along with 2 cups of chicken or vegetable broth. Use a wooden spoon to gently break apart the tomatoes while stirring them into the mixture. Bring the soup to a gentle boil, then immediately lower the heat to a simmer. Simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking. This simmering stage allows the flavors to meld and the soup to thicken naturally.
- Blend to Creamy Perfection: After simmering, it’s time to create the smooth texture that makes tomato soup so comforting. Use an immersion blender directly in the pot to blend the soup until creamy and smooth. For an ultra-smooth texture, transfer the soup in batches to a high-powered blender, blending carefully and returning each batch to the pot. If desired, add a few tablespoons of heavy cream at this stage for extra richness and a velvety mouthfeel.
- Adjust Consistency and Flavor: Taste the blended soup and adjust seasonings as needed. If the soup is too thick, stir in ½ to 1 cup of broth or water to achieve your preferred consistency. Adjust salt and pepper to taste. This step gives you control over the final texture and flavor, ensuring a soup that perfectly suits your preferences.
- Serve with Thoughtful Garnishes: Ladle the hot tomato soup into bowls. For a gourmet touch, drizzle with extra virgin olive oil, sprinkle with freshly grated parmesan cheese, add parmesan crisps, or garnish with fresh herbs such as basil or parsley. These garnishes not only add visual appeal but also introduce complementary flavors and textures, enhancing the eating experience.
- Storage and Reheating Guidance: This soup can be stored in an airtight container in the refrigerator for 4–5 days. To freeze, place in freezer-safe containers and keep for up to 3 months. When ready to eat, thaw in the refrigerator overnight, then reheat gently on the stovetop or in the microwave until warmed through. This makes it a practical option for meal prep or last-minute comfort meals.
- Final Serving Tips: Serve this classic tomato soup with crusty bread, grilled cheese sandwiches, or a fresh side salad for a wholesome meal. Pairing with whole grain bread boosts fiber content, while adding fresh herbs or a swirl of cream makes the dish more luxurious and satisfying. Enjoy as a hearty weekday dinner or a comforting weekend treat.
Notes
- For best flavor, use San Marzano canned tomatoes, as they offer a naturally sweet, rich taste.
- Ensure vegetables are diced evenly to cook uniformly and release maximum flavor.
- Adjust salt and pepper gradually, tasting during cooking to get the perfect seasoning.
- For a smoother texture, blend the soup in batches with a high-speed blender instead of using an immersion blender.
- Adding heavy cream is optional but enriches the soup, balancing acidity and adding creaminess.
