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Our Family's Favorite Tomato Soup
Nothing says home like a warm bowl of this flavorful tomato soup. I tweaked this recipe for years and found that quality butter, those sweet San Marzano tomatoes, and some fresh basil really are game-changers. You'll taste the difference in every spoonful of this comforting dish.
What Makes This Soup Special
There's nothing better than dipping a crunchy grilled cheese into hot tomato soup. This has become my go-to comfort food that shows up on our table almost every week. It all starts with butter and onions that build the flavor base, then those amazing San Marzano tomatoes take over. Adding a little cream at the end gives it richness without making it too heavy.
Ingredients List
- Unsalted Butter: Gives a wonderful base; you can use salted butter and just add less salt later.
- Yellow Onions: Cooked until golden for natural sweetness. You can swap in red onions too.
- Garlic: Try to use freshly minced for best taste, but the jarred stuff works when you're in a hurry.
- All-Purpose Flour: This makes the soup thicker. You can use gluten-free flour mixes without gums or some cornstarch instead.
- Chicken Broth: Want to keep it veggie? Use vegetable broth. Pick low-sodium so you can control the saltiness.
- Canned San Marzano Tomatoes: These taste sweeter and richer. Plum or Roma tomatoes work okay too.
- Fresh Basil: Don't skip this—it brings that bright, herby flavor you can't get any other way.
- Parmesan Rind: This adds amazing depth, but you can leave it out if you don't have one.
- Granulated Sugar: Cuts the acid in the tomatoes; a bit of honey works too.
- Salt and Pepper: Add to your liking for balanced flavor.
- Heavy Cream: Totally up to you—adds silkiness but half and half is good too.
Soup Preparation Steps
- Brown Onions with Butter
- Use a large pot to melt butter over medium-high heat. Toss in onions and cook until they get some color, around 10 minutes.
- Mix in Garlic and Flour
- Turn down to medium heat, throw in your minced garlic, and cook for half a minute. Add flour while stirring non-stop for about a minute.
- Pour in the Broth
- Slowly add chicken broth while whisking. Keep stirring until the flour blends completely, about a minute.
- Combine Main Ingredients
- Add your tomatoes, basil, parmesan rind, and sugar. Sprinkle in salt and pepper, then bring everything to a gentle simmer.
- Let It Cook
- Lower the heat, put the lid on, and let it simmer for 25–30 minutes. Stir every 5 minutes so nothing sticks. The tomatoes will soften and flavors will blend together.
- Smooth It Out
- Take off the heat, fish out the basil and parmesan rind. Blend until smooth with an immersion blender or transfer carefully to a regular blender in batches.
- Ready to Eat
- Enjoy it hot with a swirl of heavy cream if you want that extra richness.
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Saving Leftovers
I often double this recipe to have extras for busy nights. After it cools down completely, just pour it into containers but don't fill them all the way up since it'll expand when frozen. When you need a quick meal, let it thaw in your fridge overnight and warm it gently on the stovetop, giving it a stir now and then.
Tips From My Experience
After whipping up this soup hundreds of times, I've picked up some helpful hints. Don't cheap out on the San Marzano tomatoes—they truly make the soup taste better. Be patient letting those onions turn golden brown. Always use fresh basil for that bright pop of flavor. And don't rush the simmering time—that's when all the tastes come together just right.
Common Recipe Questions
- → What makes San Marzano tomatoes special?
They're naturally sweeter, less acidic, and have fewer seeds, giving soups a smoother, richer taste.
- → Is this soup good for prepping ahead?
Totally! It keeps well in the fridge for 3-4 days, and the flavor tends to get even better the next day.
- → How can I replace heavy cream?
Half and half is a great swap for a lighter version. You can also go dairy-free since the butter and parmesan make it creamy enough.
- → Why add parmesan rind while cooking?
It adds a beautiful depth to the soup and enhances the broth with a savory, cheesy richness.
- → Can this soup be frozen?
Yes, up to 3 months. Just skip the cream before freezing. Add it freshly when warming to serve.