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Creamy Tomato Soup with Canned Tomatoes Recipe

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4.2 from 14 reviews

This Creamy Tomato Soup with Canned Tomatoes offers a rich and comforting flavor using simple pantry ingredients. The soup features sautéed onions and garlic, combined with San Marzano tomatoes and a touch of rosemary, then pureed and enriched with heavy cream and a hint of lemon juice for brightness. Perfect for a cozy meal, it’s easy to prepare in a single pot and pairs beautifully with garlic butter croutons or grilled cheese sandwiches.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 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 cloves (25 grams total) Garlic (peeled and smashed, or to taste)
  • 2 teaspoons Fresh Rosemary (finely chopped)
  • 2 cans (28 ounces / 793 grams each) Whole Peeled San Marzano Tomatoes (or San Marzano style)
  • 2 cups (480 grams) Low Sodium Vegetable Broth
  • 1/4 teaspoon Baking Soda
  • 1/2 cup (100 grams) Heavy Cream
  • 1-2 teaspoons Lemon Juice
  • Fresh Ground Black Pepper (to taste)

Instructions

  1. Saute the Aromatics: In a 4-quart Dutch oven or heavy soup pot, heat the olive oil over medium heat until shimmering. Add the diced yellow onions and sauté for 5-7 minutes until soft. Stir in the sea salt and tomato paste, cooking for an additional 4-5 minutes until the paste deepens in color, adjusting heat as needed to prevent burning. Add the smashed garlic cloves and finely chopped rosemary, stirring for about one minute until fragrant.
  2. Simmer the Tomato Base: Pour in the whole peeled San Marzano tomatoes along with their juices and the low sodium vegetable broth. Remove and discard any visible tomato skins. Stir in the baking soda carefully – the mixture will fizz initially but this will subside as you stir. Bring the soup to a low simmer and cover with a lid. Let it cook gently for about 20 minutes to meld the flavors.
  3. Puree and Enrich the Soup: Remove the pot from heat. Use an immersion blender directly in the pot to puree until smooth. Alternatively, transfer the soup in batches to a blender, venting the lid to allow steam to escape, and blend until silky smooth. Return the soup to the pot if needed. Stir in the heavy cream and lemon juice, then taste and adjust seasoning by adding more salt and plenty of freshly ground black pepper.
  4. Serve and Store: Ladle the creamy tomato soup into warm bowls and serve with complementary sides like garlic butter croutons or sage pesto grilled cheese sandwiches. To store, cool the soup completely and keep in airtight containers in the refrigerator for up to three days or freeze for several months. When ready to eat, thaw in the fridge overnight and gently reheat on the stovetop over low heat.

Notes

  • Fresh rosemary is crucial for an aromatic flavor; if unavailable, substitute with a teaspoon of dried rosemary but reduce the quantity due to potency.
  • The heavy cream adds luscious richness; for a dairy-free version, use coconut cream or cashew cream as alternatives.
  • Use low sodium vegetable broth to control salt levels, as tomato paste and canned tomatoes already contain some salt.
  • Carefully vent the blender when pureeing hot soup to avoid steam burns.
  • Baking soda helps reduce acidity and bitterness from the tomatoes, creating a sweeter, smoother flavor.
  • Adjust the thickness by adding more broth if the soup is too thick, or simmer longer to concentrate flavors.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

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