Tomato Soup
This homemade tomato soup recipe is a culinary blanket of comfort, combining the rich, creamy texture of sautéed onions and garlic with the vibrant flavors of San Marzano tomatoes and homemade chicken stock. Enhanced with cream and parmesan, and finished with a garnish of fresh basil, this dish is a testament to the simplicity and beauty of well-prepared ingredients. Whether adjusting the creaminess, exploring stock alternatives, or balancing the natural acidity of tomatoes, this recipe invites personal creativity into the timeless comfort food.
Prep Time
15 minutes
Cooking Time
45 minutes
Servings
This recipe serves 4.
Ingredients
- Unsalted butter: 2 tablespoons (28.35 grams)
- Finely chopped yellow onion: 1 cup (160 grams)
- Minced garlic: 3 cloves (9 grams)
- San Marzano Crushed tomatoes: 28 ounces (794 grams) can
- Chicken stock: 4 cups (960 mL)
- Heavy cream: 1/2 cup (120 mL)
- Grated Parmesan cheese: 1/2 cup (50 grams), plus more for garnish
- Fresh basil leaves: 1/4 cup (6 grams), plus more for garnish
- Olive oil: 2 tablespoons (30 mL)
- Carrots, diced: 1/2 cup (65 grams)
- Balsamic vinegar: 2 tablespoons (30 mL)
- Vegetable broth: 4 cups (960 mL)
- Full-fat coconut milk (for vegan option) or additional heavy cream: 1/2 cup (120 mL)
- Dried thyme: 1 teaspoon (1 gram)
- Red pepper flakes: 1/4 teaspoon (0.5 grams)
- Salt: 1 teaspoon (6 grams)
- Black pepper: 1/2 teaspoon (1 gram)
- Canned diced tomatoes or fresh ripe tomatoes : 28 ounces (794 grams)
Method
- In a large pot, melt unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
- Stir in the crushed San Marzano tomatoes and chicken stock. Bring the mixture to a simmer, then reduce the heat to low and cook for 30 minutes, allowing flavors to meld.
- While simmering, in a separate pan, sauté diced carrots in olive oil until tender, about 5 minutes, then add to the soup.
- Add balsamic vinegar, vegetable broth, and canned diced tomatoes to the pot. Continue to simmer for another 15 minutes.
- Using an immersion blender, blend the soup directly in the pot until smooth. For a chunkier texture, blend only half of the soup.
- Stir in heavy cream, grated Parmesan cheese, dried thyme, red pepper flakes, salt, and black pepper. Cook for an additional 5 minutes, adjusting seasonings to taste.
- Serve hot, garnished with fresh basil leaves and additional Parmesan cheese.
This tomato soup recipe transcends the ordinary with its depth of flavor and luxurious texture. Every spoonful offers a balance of savory, creamy, and tangy notes, making it a perfect dish for any occasion. Whether enjoyed on its own, with a slice of crusty bread, or as a complement to a melty grilled cheese sandwich, this soup is sure to comfort and satisfy.
Nutritional Information (Approx)
- Calories: 350
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 10g
- Sodium: 1200mg