Best Tomato Soup
User Reviews
5.0
15 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
6
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Course
Main Course
Best Tomato Soup
Report
The best classic Tomato Soup recipe! It's made with canned San Marzano tomatoes, rich butter and optional cream, flavorful onions and garlic, a savory broth, and herby, vibrant fresh basil. So much simple goodness in every bowl! Makes about 10 cups.
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Ingredients
- 1/3 cup unsalted butter, cut into 5 pieces
- 3 1/2 cups chopped yellow onion (2 medium)
- 2 Tbsp minced garlic (6 cloves)
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 (28 oz) cans San Marzano Tomatoes
- 3 basil sprigs (13g), plus more chopped basil for serving if desired.
- 1 (4-inch) Parmesan rind
- 2 tsp granulated sugar, or to taste*
- salt and freshly ground black pepper
- Heavy cream**, for serving (optional)
Instructions
- Melt butter in a large pot (6 quart) over medium-high heat. Add onion and saute until slighlty browned and caramelized, about 10 minutes.
- Reduce heat to medium, add garlic and saute 30 seconds. Add flour and cook, stirring constantly, 1 minute.
- While whisking slowly pour in chicken broth. Cook and whisk until flour has blended in, about 1 minute.
- Add in tomatoes, basil, parmesan, sugar and season with salt and pepper to taste. Bring to a light simmer.
- Reduce heat to low, cover and let simmer, stirring occasionally (Scrape along bottom of pot when stirring). Cook about 25 - 30 minutes until tomatoes start to break down.
- Remove from heat. Remove basil sprigs and parmesan rind from soup then use an immersion blender to puree soup until smooth***.
- Serve warm topping servings with swirl of cream if desired and chopped basil.
Notes
- *Honey may be substituted in place of sugar. Adjust this amount according to desired preference. I don't like it very sweet so 2 tsp is perfect for me. You can increase or even omit.
- **Heavy cream not included in nutrition estimate as this is optional. Half and half will work here too.
- ***If you don't have an immersion blender you can use a countertop blender. If doing so let soup cool slightly then puree soup in batches in blender (don't fill more than halfway full and remove lid insert and cover with a kitchen towel when blending otherwise steam will build up and lid can burst open).
- If you want soup a little thinner you can add some more more broth at the end.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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