Best Tomato Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 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
Description
This recipe starts by slowly caramelizing yellow onions to develop natural sweetness and depth. Garlic is sautéed briefly before adding flour to create a light roux, which thickens the soup. Chicken broth is whisked in to avoid lumps, followed by canned San Marzano tomatoes that give an intense, balanced tomato flavor. Whole tomatoes, basil sprigs, and a Parmesan rind are simmered with the mixture, contributing layers of umami and herb aroma.
The soup simmers gently to break down the tomatoes and meld flavors, then is pureed smooth with an immersion blender for a creamy texture without dairy. Seasoned with sugar to balance acidity and salt and pepper to taste, the soup offers a harmonious tomato taste with subtle sweetness and herbal complexity.
To serve, a swirl of heavy cream or half-and-half may be added for extra richness and visual appeal. Chopped fresh basil brightens the presentation and flavor. The soup pairs well with crusty bread or grilled cheese for a classic combination. It stores well in the refrigerator for several days and can be thinned with additional broth if desired.
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 chicken broth low-sodium
- 2 (28 oz) cans San Marzano Tomatoes
- 3 basil 13g), plus more chopped basil for serving if desired, sprigs
- 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 can be used instead of sugar to adjust the soup's sweetness; increase or omit based on preference.
- Use either an immersion blender or a countertop blender to puree the soup; if using a blender, cool the soup slightly and blend in small batches to avoid steam buildup.
- Adding heavy cream or half-and-half at serving time provides additional richness but is optional and excluded from nutrition estimates.
- For a thinner soup, add extra chicken broth as needed after blending.
User Reviews
Overall Rating
5
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