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Creamy Tomato Soup with Canned Tomatoes Recipe

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4.4 from 52 reviews

This creamy tomato soup uses canned San Marzano tomatoes to deliver a rich, flavorful dish with a smooth texture. Aromatic rosemary and garlic enhance the depth of flavor, while a touch of heavy cream and lemon juice add luscious creaminess and brightness. Perfect as a cozy starter or light meal, this recipe is easy to prepare on the stovetop and ideal for enjoying with garlic butter croutons or grilled cheese.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 1/2 tablespoons Extra Virgin Olive Oil
  • 1 1/2 cups (200 grams) Diced Yellow Onion (medium dice)
  • 1 teaspoon Fine Sea Salt
  • 4 tablespoons (60 grams) Tomato Paste
  • 6 (25 grams) Plump Cloves of Garlic (peeled and smashed, or to taste)
  • 2 teaspoons Fresh Rosemary (finely chopped)

Main Ingredients

  • 2 28 ounce (793 grams each) Cans of Whole Peeled San Marzano Tomatoes (or San Marzano style)
  • 2 cups (480 grams) Low Sodium Vegetable Broth
  • 1/4 teaspoon Baking Soda

Finishing Ingredients

  • 1/2 cup (100 grams) Heavy Cream
  • 1-2 teaspoons Lemon Juice
  • Fresh Ground Black Pepper (to taste)

Instructions

  1. Heat Oil and Sauté Onions: In a 4-Quart Dutch oven or heavy soup pot, warm the olive oil over medium heat until shimmering. Add the diced onions and sauté for 5-7 minutes until they become soft and translucent.
  2. Add Tomato Paste and Seasonings: Stir in the salt and tomato paste, cooking for 4-5 minutes until the paste deepens in color, adjusting heat as needed. It is normal if it sticks slightly. Then add the smashed garlic cloves and finely chopped rosemary, stirring for about one minute until fragrant.
  3. Add Tomatoes and Broth: Pour in the canned whole peeled tomatoes with their juices, and add the low sodium vegetable broth. Remove any tomato skins you spot and discard. Stir in baking soda; the mixture will fizz briefly. Bring the soup to a gentle simmer.
  4. Simmer the Soup: Cover the pot with a lid and let simmer on low heat for approximately 20 minutes to meld the flavors.
  5. Blend the Soup: Remove from heat and puree the soup directly in the pot using an immersion blender until smooth. Alternatively, blend in batches in a blender with the lid vented to allow steam to escape.
  6. Finish the Soup: Stir in the heavy cream and lemon juice. Adjust seasoning by tasting and adding salt and plenty of freshly ground black pepper as desired.
  7. Serve and Store: Ladle the warm soup into bowls and serve with garlic butter croutons or a sage pesto grilled cheese sandwich. To store leftovers, cool completely and refrigerate in lidded containers for up to three days or freeze for several months. Thaw overnight in the fridge and reheat gently on the stovetop.

Notes

  • Fresh rosemary can be substituted with dried rosemary if needed, but use half the amount due to its stronger flavor.
  • Heavy cream adds richness; for a lighter version, use half-and-half or omit altogether to keep the soup dairy-free.
  • Picking out tomato skins before blending ensures a smoother texture.
  • For a tangier soup, add more lemon juice gradually to taste.
  • Pairing this soup with garlic butter croutons or grilled cheese enhances the meal experience.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/creamy-tomato-soup-with-canned-tomatoes-recipe/