San Marzano Tomato Soup Or Soup Of The Day Recipe

Prepare vegetables

Peel and finely chop the onion. Peel and dice the carrot. Dice the celery. Mince the garlic. Have tomato paste measured and ready.

Sauté aromatics

In a large heavy-bottomed saucepan or Dutch oven, heat 2 tbsp extra-virgin olive oil over medium heat until shimmering. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and tomato paste

Add the minced garlic and 2 tbsp tomato paste to the softened vegetables. Cook, stirring constantly, for 1–2 minutes until the paste darkens slightly and the garlic is fragrant (this deepens the tomato flavor).

Add tomatoes and stock

Pour the entire 28 oz can of San Marzano tomatoes (including juices) into the pot. Use a wooden spoon to break up large tomato pieces. Add 3 cups of stock and stir to combine.

Season and simmer

Add 1 tsp granulated sugar, 1.5 tsp kosher salt, 0.5 tsp dried oregano, and 1 tsp freshly ground black pepper. Bring the soup to a gentle simmer over medium-high heat, then reduce heat to low and simmer, uncovered, for 20–25 minutes to meld flavors and cook the vegetables through.

Purée the soup

Remove the pot from heat. Allow to cool 2–3 minutes (to avoid hot splatters). Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, working in batches, carefully transfer the soup to a blender and puree until smooth; return to the pot.

Adjust texture and creaminess

Place the pot back over low heat. Stir in 1 cup whole milk or half-and-half and the chopped fresh basil leaves. Warm gently (do not boil) for 3–4 minutes to meld. Taste and adjust seasoning—add additional salt or a pinch more sugar if the tomatoes are very acidic.

Finish with butter (optional)

If desired, swirl in 1 tbsp cold unsalted butter off heat, stirring until melted to add sheen and richness.

Ladle soup into cups or bowls. Garnish with a few torn basil leaves and a grind of black pepper. Serve with crusty bread or crostini on the side.