Classic Tomato Soup Recipe
Recipe Overview
Overview
This Tomato Soup recipe is a delightful blend of fresh vegetables and canned tomatoes, creating a comforting dish perfect for chilly days. The use of San Marzano tomatoes elevates the flavor, making it a standout choice among tomato soups. The addition of celery and carrots not only adds depth but also a natural sweetness that negates the need for sugar, which is often a common addition in many recipes.
The preparation is straightforward, starting with dicing onions, celery, and carrots, which are then sautéed to bring out their flavors. Garlic is added for an aromatic touch, and the mixture is combined with the tomatoes and broth to create a rich base. Simmering the soup allows the flavors to meld beautifully, resulting in a dish that is both hearty and satisfying.
For a fun twist, the recipe includes homemade Parmesan crisps that can be crumbled on top or served alongside the soup. These crisps add a delightful crunch and cheesy flavor that complements the smoothness of the soup. Whether enjoyed alone or with a grilled cheese sandwich, this Tomato Soup is sure to become a favorite in your kitchen.
This recipe is not only easy to make but also perfect for meal prep, allowing you to enjoy a comforting bowl of soup anytime you need a quick and delicious meal. With its vibrant flavors and simple ingredients, it’s a dish that brings warmth and nostalgia, reminiscent of classic home-cooked meals.
Recipe Details
Steps & Tips
Dice one rib of celery and one medium carrot.
Tip: Using celery and carrot adds natural sweetness, eliminating the need for added sugar.
Dice two yellow onions.
Add the diced vegetables to a prep bowl and mix them together.
Roughly chop six garlic cloves.
Add 2 tablespoons of olive oil and 2 tablespoons of butter to a large pot on medium heat.
Dump in the bowl of diced onions, celery, and carrot, and sauté for about 4 to 5 minutes.
Add garlic, half a teaspoon of dried thyme, 1 and 1/2 teaspoons of kosher salt, and half a teaspoon of ground black pepper.
Stir the mixture for another minute.
Add two 28 oz cans of San Marzano whole peeled tomatoes.
Tip: Choose San Marzano tomatoes for a sweeter and more concentrated flavor.
Add 2 cups of vegetable or chicken broth.
Stir everything together.
Tip: Add more broth if you prefer a thinner soup consistency.
Bring the mixture to a simmer, cover the pot, and let it simmer for about 30 minutes.
Grate about a cup of fresh Parmesan cheese.
Mound about a tablespoon of grated cheese onto a parchment-lined baking tray.
Lightly pat each mound down.
Bake in a 400°F oven for about 3 to 5 minutes until golden and crispy.
Let the Parmesan crisps cool completely.
Use a spatula to transfer them to a paper towel to blot off extra oil.
Blend the soup using an immersion blender or transfer it to a blender.
Tip: When blending, start on slow and gradually increase the speed to avoid spills.
Pour the blended soup into bowls.
Drizzle heavy cream and olive oil on top, and sprinkle fresh thyme and cracked black pepper.
Tip: Add heavy cream while blending for a creamier soup and to reduce acidity.
Break up Parmesan crisps and add them on top or serve them alongside.
Tip: Parmesan crisps can be crumbled on top or served alongside the soup.
Tip: Tomato soup can be stored in the fridge for 4 to 5 days or frozen for meal prep.
Ingredients
Ingredient: Dairy
→ Substitution: Nutritional Yeast
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •San Marzano tomatoes are known for their sweet flavor and are ideal for making tomato soup.
- •Adding celery and carrot enhances the natural sweetness of the soup, eliminating the need for added sugar.
- •Parmesan crisps can be made quickly in the oven and serve as a delicious topping for the soup.
- •Blending the soup creates a smooth texture, but an immersion blender can be used for a chunkier consistency.
