Description
Classic Tomato Soup is a rich and creamy homemade soup made with sautéed vegetables, whole peeled tomatoes, and broth, finished with an optional touch of cream and garnishes like parmesan and fresh herbs. Perfect for a comforting lunch or dinner.
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 1 celery rib, diced
- 1 medium carrot, peeled and diced
- 6 garlic cloves, minced or chopped
- ½ teaspoon dried thyme
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 (28-ounce cans) whole peeled San Marzano tomatoes
- 2 cups chicken or vegetable broth
Optional Garnishes
- Fresh herbs (such as basil or parsley)
- Heavy cream (a few tablespoons)
- Freshly grated parmesan cheese or parmesan crisps
- Extra olive oil for drizzling
Instructions
- Sauté the vegetables: Heat the extra-virgin olive oil and unsalted butter in a large pot over medium heat. Add the chopped onion, diced celery, and diced carrot. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add the aromatics: Stir in the minced garlic, dried thyme, kosher salt, and ground black pepper. Cook and stir for another minute to release the flavors.
- Add the tomatoes and broth: Pour in the whole peeled tomatoes along with their juices and add the 2 cups of chicken or vegetable broth. Bring the mixture to a simmer over low heat and cook for 30 minutes, stirring occasionally to prevent sticking.
- Blend the soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. For a finer texture, transfer the soup in batches to a countertop blender and blend until ultra-smooth before returning to the pot. Optionally, stir in a few tablespoons of heavy cream to enhance creaminess.
- Garnish and serve: Ladle the hot tomato soup into bowls and garnish with a drizzle of extra olive oil, fresh herbs, parmesan crisps, or freshly grated parmesan cheese as desired. Serve immediately.
Notes
- For a thinner soup or to extend servings, add ½ to 1 cup more broth as preferred.
- Use San Marzano tomatoes for a sweet and less acidic tomato flavor, but any high-quality whole peeled tomatoes can work.
- To make the soup vegan, substitute butter with additional olive oil and use vegetable broth.
- Fresh herbs such as basil or parsley add a bright, fresh finish to the soup.
- Parmesan crisps add a crunchy texture contrast if available, but grated parmesan works well too.
