Classic Tomato Soup
My favorite tomato soup recipe! It's creamy, rich in flavor, and made with simple ingredients for the best easy dinner idea. Watch the video below to see how I make this in my kitchen.
Servings: 8 servings
Equipment
- Le Creuset Dutch Oven My favorite pot for cooking soups!
- Vitamix Blender The best high-powered blender.
- Immersion Blender One of my favorite tools for spot blending.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions
- 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: fresh herbs, heavy cream, freshly grated parmesan or parmesan crisps, and extra 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.
Video
Notes
- If you'd like a thinner consistency on the soup, feel free to add ½ to 1 cup more broth. This will also extend the servings a bit.
- If you'd like a creamier version or would like to cut down on the acidity of the tomato soup, you can add a few tablespoons of heavy cream while blending.
- This soup can be stored in the fridge for 4 to 5 days. And if you want to freeze it, it will last in the freezer for up to 3 months. When you're ready to enjoy it, let it thaw in the fridge, then reheat it in the microwave or on the stovetop until warm.
- Each serving is about 2 cups.
Nutrition
Calories: 112kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 727mg | Potassium: 451mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1600IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 2mg