The BEST Tomato Soup Recipe to Make Again and Again!
Looking for a comforting bowl of goodness? This homemade tomato soup is where it’s at!
It’s simple, delicious, and packed with flavors that will warm your heart on a chilly day.
Plus, it’s way better than anything you can get from a can.
So, roll up your sleeves and let’s dive into this delightful recipe!
Ingredients
- 1 rib of celery, diced
- 1 medium carrot, diced
- 2 yellow onions, diced
- 6 cloves of garlic, roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 (28 oz) cans San Marzano whole peeled tomatoes
- 2 cups vegetable or chicken broth
- Heavy cream (optional, for garnish)
- Fresh thyme (for garnish)
- Parmesan cheese (for crisps)
Step 1: Prepare the Vegetables
Start by dicing up one rib of celery and one medium carrot. These veggies add a natural sweetness that enhances the soup’s flavor.
Next, dice up two yellow onions. You can also opt for sweet onions or leeks if you prefer.
Finally, roughly chop six cloves of garlic. No need to mince them finely since they’ll be blended later.
Step 2: Sauté the Vegetables
In a large pot on medium heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Let them melt together.
Dump in your bowl of diced onions, celery, and carrot. Sauté for about 4 to 5 minutes until the veggies soften.
Add the garlic, thyme, salt, and pepper to the pot. Stir for another minute to let those flavors meld.
Step 3: Add the Tomatoes and Broth
Now it’s time for the star of the show! Open up two cans of San Marzano whole peeled tomatoes and add them to the pot.
Pour in 2 cups of vegetable or chicken broth and stir everything together. If you like a thinner soup, feel free to add more broth.
Bring it to a simmer, cover the pot, and let it cook for about 30 minutes.
Step 4: Make the Parmesan Crisps
While the soup is simmering, let’s whip up some homemade Parmesan crisps! Grate about a cup of fresh Parmesan cheese.
Mound about a tablespoon of the grated cheese onto a parchment-lined baking tray. Pat each mound down slightly.
Bake in a preheated oven at 400°F for about 3 to 5 minutes until golden and crispy. Keep an eye on them, they cook quickly!
Step 5: Blend the Soup
After your soup has simmered, it’s time to blend! You can use an immersion blender directly in the pot for a chunkier texture.
If you prefer a smoother soup, carefully ladle it into a blender. Remember to not fill it past the max fill line!
Blend until creamy and smooth. Pour it back into the pot or directly into bowls.
Step 6: Garnish and Serve
For an extra touch, drizzle a little heavy cream and swirl it around. Add a sprinkle of fresh thyme and cracked black pepper on top.
Top with your homemade Parmesan crisps. You can crumble them on top or serve them on the side for dipping!
Enjoy your delicious, homemade tomato soup that’s sure to impress!
Storage Tips
This soup can last about 4 to 5 days in the fridge. It also freezes well, making it perfect for meal prep!
Make a big batch and store it in individual containers for easy reheating on busy nights.
And there you have it! The best homemade tomato soup that you’ll want to make again and again. Don’t forget to pair it with a delicious grilled cheese for the ultimate comfort meal!