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–+ servings
San Marzono Tomato Soup
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Smooth San Marzano Tomato Soup

A rich and comforting tomato soup made with San Marzano tomatoes, finished with cream and topped with golden sourdough croutons, Parmesan, and fresh basil. Classic, cozy, and perfect for any season.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Soup
Cuisine: American
Keyword: Soup, Tomato
Servings: 6
Calories: 256kcal
Author: Kevin Bouchard

Equipment

  • Large pot or Dutch oven
  • Cutting Board
  • Chefs Knife
  • Blender or immersion blender
  • Skillet (for croutons)
  • Measuring cups & spoons

Ingredients

Soup

  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 1 Medium Onion Diced
  • 1 Carrot Diced
  • 1 Celery Stalk Diced
  • 3 Garlic Cloves Minced
  • 1/4 tsp Red Pepper Flakes
  • 56 oz San Marzano Tomatoes with Juices
  • 2 cups Chicken Stock
  • 1/4 Heavy Cream
  • 1/ tsp Black Pepper
  • Salt to Taste

Sourdough Croutons

  • 1 tbsp Butter
  • 1 tbsp Olive Oil
  • 4-5 Slices of Sourdough bread 3/4 inch Thick and Cubed

To Finish

  • Fresh Basil Whole or Chopped
  • Shredded Parmesan
  • 1 tbsp Heavy Cream Drizzle
US Customary - Metric

Instructions

Build the Soup Base

  • Heat olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery. Cook 8–10 minutes until softened and lightly golden.

Add Aromatics

  • Stir in garlic and red pepper flakes. Cook for 30 seconds until fragrant.

Simmer

  • Add tomatoes with juices. Bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 15–20 minutes.

Make the Croutons

  • While the soup simmers, melt butter in a skillet until browned. Remove butter and reserve. Add olive oil and sourdough cubes. Toast until crisp, about 6 minutes. Toss with reserved brown butter and set aside.

Blend and Finish

  • Blend & Finish - Blend soup until smooth. Stir in heavy cream and black pepper. Season with salt to taste.

To Serve

  • Top with croutons, Parmesan, fresh basil, and a drizzle of cream.

Notes

This recipe can be made vegetarian by swapping out the chicken stock for vegetable, it can also be made vegan by using only olive oil, swapping out the stock for vegetable and by using a non dairy creamer or non dairy milk. 

Nutrition

Calories: 256kcal | Carbohydrates: 42g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 728mg | Potassium: 603mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2075IU | Vitamin C: 26mg | Calcium: 129mg | Iron: 5mg
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