Homemade San Marzano Tomato Soup
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This simple, creamy Homemade San Marzano Tomato Soup, served with a grilled cheese sandwich for dipping just screams comfort food at its finest.
My days of opening a tasteless can of soup and heating it on the stovetop are long gone. Making your own soups from scratch is not only a healthier option but also easier than you may think. This homemade San Marzano Tomato Soup may just be the easiest soup I have made and it certainly has the best flavor.
The key to the best tomato soup you will ever have is to start with San Marzano Tomatoes.
When making tomato-based pasta sauces, I ditched those budget canned tomato sauces a long time ago and started to use San Marzano tomatoes. Their rich and robust flavor elevates the flavor profile of any pasta sauce. So why not tomato soup too?
How to Make Homemade San Marzano Tomato Soup
The San Marzano tomatoes combined with a few simple ingredients is all you need to make this creamy and rich homemade San Marzano tomato soup.
I start by adding the San Marzano tomatoes to an Enameled Dutch Oven or a 6-quart stainless steel stock pot. I like to break up the tomatoes a bit with a wooden spoon. Next, add the quartered onion, minced garlic, and butter.
Next stir in the sugar, salt, and pepper. Tomatoes can be acidic, especially certain varieties like San Marzano. Sugar helps balance the acidity and can enhance the overall flavor by providing a touch of sweetness. You can omit the sugar if you choose.
Bring the soup to a simmer over medium heat, then reduce to low and simmer for about 30 minutes. This allows the flavors to meld, creating a rich base for the soup.
Blend to Creamy Smooth Perfection
Remove the chunks of onion with a slotted spoon and discard. Using an immersion blender, blend the soup until silky smooth. Also, if you prefer not to use an immersion blender or do not have one a traditional blender works great too. Be cautious with the hot liquids, and blend in small batches.
Creamy Indulgence
Sprinkle in the freshly grated Parmesan cheese and slowly pour in the whipping cream. Whisk well while adding the whipping cream until you reach a velvety texture.
Simmer for an additional 10 minutes and taste for seasoning. Add salt and pepper as needed.
Garnish and Serve
Finally, ladle the soup into bowls, garnish with fresh basil leaves and Parmesan cheese if desired, and serve hot.
Pair with a classic crispy, buttery grilled cheese sandwich or a side of warm breadsticks.
Share this recipe with family and friends, and savor the warmth and goodness in every spoonful.
If you love this recipe, check out another one of my favorite soups!
Homemade Vegetable Beef Soup
Easy Homemade Tomato Soup
Ingredients
- 4 tbsp Butter
- 1 large Yellow Onion quartered
- 3 Cloves Garlic minced
- 2 28oz cans San Marzano Tomatoes
- ½ cup Whipping Cream
- ⅓ cup Freshly Grated Parmesan Cheese
- 1 tbsp Sugar
- Salt and Pepper to taste
- Fresh Basil Leaves for garnish optional
Instructions
- In a large stainless steel pot or enameled dutch oven over medium heat, pour in the San Marzano tomatoes along with their juices. Break the tomatoes apart with a spoon or spatula.
- Add quartered onion, minced garlic and butter.
- Stir in the sugar to balance the acidity of the tomatoes. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let simmer for 30 minutes to allow the flavors to meld.
- Remove the onions with a slotted spoon and discard.
- Using an immersion blender, puree the soup until smooth.
- Stir in the whipping cream and freshly grated parmesan cheese.
- Simmer an additional 8-10 minutes to heat through.
- Taste and adjust the seasoning if needed.
Notes
- Allow the soup to cool to room temperature before refrigerating.
- Transfer the soup to an airtight container.
- Store in the refrigerator for up to 3–4 days.
- If you want to store the soup for a longer period, consider freezing it.
- Allow the soup to cool completely before transferring it to a freezer-safe container or resealable plastic bag.
- Leave some space at the top of the container or bag to account for expansion during freezing.
- Frozen tomato soup can typically be stored for 2-3 months.
- To use frozen soup, transfer it to the refrigerator the night before to allow it to thaw gradually.
- Alternatively, you can reheat the soup directly from frozen on the stovetop over low to medium heat, stirring occasionally. This may take longer than reheating thawed soup.
- Reheat refrigerated or thawed soup on the stovetop over low to medium heat, stirring frequently to ensure even warming. Avoid boiling to maintain the soup’s texture.
