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Tomato Soup

Tomato Soup

Tomato soup is one of the ultimate comfort foods for a lot of people.  Investing in that little extra time on a good day to make a batch of this tomato soup will leave us with enough leftover soup for a quick meal on a bad day.

Ingredients

  • 1 28 oz can San Marzano tomatos chopped or diced
  • 4 cups chicken broth
  • 1/2 cup onion chopped
  • 1 tbsp garlic minced
  • 1 tsp dried basil
  • 1 tsp dried parsely
  • 2 tsps dried oregano
  • salt and pepper to taste
  • 1-2 tbsps olive oil

Instructions

  1. In a large pot, heat your oil over medium-high heat until its surface gets shimmery.  Add the onion and saute until browned, about 3-4 minutes.  Add the garlic and brown until fragrant, about 2-3 minutes.

  2. Add the tomatoes and broth to the pot and bring everything to a boil.  Turn the heat down, stir in the dried spices, and allow the soup to simmer, uncovered, for 30 minutes.

  3. Using an immersion blender, puree the soup until smooth.   Add salt and pepper to taste.  Serve as is, or check out the variations listed in the recipe!

Recipe Notes

If you're adding any extras to your soup do it AFTER you've pureed the soup: 

  • pasta:  cook your pasta according to directions, leaving it just undercooked.  Add the pasta to the soup during the last 5 minutes, or until pasta is completely cooked
  • meat:  ground Italian sausage is great!  Crumble 2-3 links of sausage and brown it separately, then add to the soup.  

Do you like a thicker soup?  Stir 1/2-1 cup of plain breadcrumbs into the soup after the blending.  You could probably also use cream or even plain yogurt, but I haven't tried it.