Description
A well-made tomato soup is one of the most comforting foods in existence, especially when paired with a grilled cheese sandwich. This version uses canned whole tomatoes, which are reliably flavorful year-round and often superior to out-of-season fresh tomatoes. The result is silky, bright, and deeply satisfying.
Ingredients
Units
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled San Marzano tomatoes
- 1 cup chicken or vegetable stock
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup heavy cream
- Fresh basil leaves for garnish
Instructions
- Melt the butter with the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes until soft and translucent.
- Add the garlic and cook for 30 seconds until fragrant.
- Pour in the tomatoes with all their juices, crushing them roughly with your hands or a spoon as you add them. Add the stock, sugar, salt, pepper, and red pepper flakes if using.
- Bring to a boil, then reduce to a simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until the flavors have concentrated and melded together.
- Remove from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer in batches to a blender (never fill more than halfway and hold the lid with a towel, as hot liquids expand).
- Stir in the heavy cream. Taste and adjust the seasoning — you may need more salt, a pinch more sugar, or a squeeze of fresh lemon juice to brighten it. Serve hot, garnished with torn basil leaves.
Notes
- San Marzano tomatoes from Italy are the gold standard for canned tomatoes — they are sweeter, less acidic, and have fewer seeds.
- A pinch of sugar is not about making the soup sweet; it balances the natural acidity of the tomatoes.
- For a richer soup, swirl in a tablespoon of butter at the very end (this is called mounting with butter).
- The cream is optional — without it, you get a brighter, more intensely tomatoey soup.
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Fat: 17 g
- Carbohydrates: 19 g
- Protein: 4 g