Classic Tomato Soup
User Reviews
5
Classic Tomato Soup
Description
This recipe begins by softening aromatics—onion, celery, and carrot—in olive oil and butter, which builds a flavorful foundation. Garlic and thyme add fragrant depth. Adding canned whole peeled San Marzano tomatoes and broth creates the main body of the soup. Simmering for 30 minutes melds the flavors and allows the vegetables to soften completely.
The soup is then blended either with an immersion blender or in batches with a conventional blender to achieve a creamy texture. For a silkier mouthfeel and to temper acidity, a few tablespoons of heavy cream can be stirred in after blending. The final soup has a rich, warm flavor with subtle herbaceous undertones and a smooth consistency.
Serve the soup garnished with fresh herbs, a drizzle of olive oil, parmesan crisps, or freshly grated parmesan cheese. It pairs well with crusty bread or a light salad, making it ideal as a cozy appetizer or light lunch.
The soup can be refrigerated for four to five days or frozen for up to three months. When reheating frozen soup, thaw in the refrigerator overnight and gently warm on the stove or in the microwave.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter unsalted
- 2 yellow onion medium
- 1 celery diced, rib
- 1 carrot peeled and diced, medium
- 6 garlic minced or chopped, cloves
- ½ teaspoon thyme dried
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper ground
- 2 (28-ounce cans) San Marzano Tomatoes whole peeled
- 2 cups chicken broth or vegetable broth
- fresh herbs optional, freshly grated parmesan or parmesan crisps, extra olive oil
- heavy cream
- parmesan
- olive oil
Instructions
- Sauté the vegetables. Heat the oil and butter in a large pot over medium heat. Add the onion, celery, and carrot. Saute for 4 to 5 minutes, until softened.
- Add the aromatics. Add the garlic, thyme, salt, and pepper, then stir for another minute.
- Add the tomatoes and broth. Add the tomatoes and broth, then simmer on low heat for 30 minutes, stirring occasionally.
- Blend. Use an immersion blender to blend the soup to a creamy texture. Alternatively, for an ultra-smooth texture (which I prefer), transfer the soup to a blender and blend in batches, then return it to the pot. If you'd like a creamier texture, feel free to add a few tablespoons of heavy cream.
- Garnish and serve. Serve the tomato soup in bowls, and if you'd like, garnish with a drizzle of extra olive oil, some parmesan crisps, and fresh herbs.
Notes
- Adjust the soup’s consistency by adding ½ to 1 cup more broth if preferred thinner or to extend servings.
- Adding a few tablespoons of heavy cream reduces acidity and yields a creamier texture.
- Store the soup refrigerated for up to 4-5 days or freeze up to 3 months for future use.
- Reheat thawed soup gently on the stove or microwave until warmed through.
- Each serving is approximately 2 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 727mg | 30% |
| Potassium | 451mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1600IU | 32% |
| Vitamin C | 22mg | 24% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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