Creamy Tomato Soup Recipe

Ingredients

Main Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 1 celery rib, diced
• 1 medium carrot, peeled and diced
• 6 garlic cloves, minced or chopped
• ½ teaspoon dried thyme
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 2 (28-ounce cans) whole peeled San Marzano tomatoes
• 2 cups chicken or vegetable broth

Optional Garnishes

• Fresh herbs (such as basil or parsley)
• Heavy cream (a few tablespoons for creamier texture)
• Freshly grated parmesan or parmesan crisps
• Extra olive oil for drizzling

Instructions

1. Heat the extra-virgin olive oil and unsalted butter in a large pot over medium heat. Add the chopped onion, diced celery, and diced carrot. Sauté for 4 to 5 minutes or until the vegetables soften and become fragrant.
2. Stir in the minced garlic, dried thyme, kosher salt, and ground black pepper. Cook for an additional minute, allowing the garlic and spices to release their flavor.
3. Pour in the whole peeled San Marzano tomatoes along with their juices and 2 cups of chicken or vegetable broth. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for 30 minutes, stirring occasionally to blend the flavors.
4. Use an immersion blender directly in the pot to puree the soup until it reaches a creamy texture. For a smoother consistency, transfer the soup in batches to a blender and purée until ultra-smooth. Return the soup to the pot. If desired, stir in a few tablespoons of heavy cream for added richness.
5. Ladle the tomato soup into bowls. Garnish with a drizzle of extra olive oil, freshly grated parmesan or parmesan crisps, and fresh herbs if you like. Serve hot for a comforting meal.

Notes

• Adjust broth quantity by adding ½ to 1 cup more to achieve desired soup consistency and extend servings.
• Use either chicken or vegetable broth to suit dietary preferences or make it vegetarian by using vegetable broth.
• For a vegan version, substitute butter with additional olive oil and omit heavy cream or use a plant-based cream alternative.
• San Marzano tomatoes are preferred for their sweet flavor, but any good quality canned whole tomatoes can be used.
• If you want a thicker soup, simmer a bit longer after blending to reduce liquid.

Nutrition

Serving: 1 cup | Calories: 150kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 600mg | Fiber: 3g | Sugar: 8g