Description
A warm, velvety bowl of classic tomato soup made with San Marzano tomatoes, sautéed onions, garlic, and a hint of cream. Perfectly balanced, comforting, and easy to make at home.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 cans (28 oz each) San Marzano tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- A handful fresh basil leaves, chopped
Instructions
- Set a large pot over medium heat to preheat.
- Heat olive oil, then add chopped onions and sauté for about 5 minutes until translucent. Add minced garlic and cook for 1 more minute.
- Add canned tomatoes with juice. Stir in vegetable broth, sugar, salt, and pepper.
- Bring to a gentle simmer and cook uncovered for 25–30 minutes.
- Remove from heat. Use an immersion blender or blend in batches until smooth.
- Stir in heavy cream (if using) and chopped basil. Adjust seasoning to taste.
- Serve hot, garnished with a swirl of cream or basil if desired.
Notes
- For extra depth, add a parmesan rind while simmering and remove before blending.
- Use San Marzano tomatoes for best flavor.
- Add a pinch of red pepper flakes for heat.
- Soup thickens as it cools, thin with broth when reheating if needed.