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Easy Homemade Tomato Soup

Experience the exquisite flavor of homemade tomato soup crafted with San Marzano tomatoes.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Keyword: Easy, Homemade, Soup
Servings: 6

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

Refrigeration:
  • 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.
Freezing:
  • 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.
Thawing and Reheating:
  • 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.