San Marzano Tomato Soup Recipe

Ingredients

• 42 g (3 Tbsp.)butter
• 1 mediumonion, diced
• 2 clovesgarlic, minced
• ¼ tsp dried or 2 tsp freshthyme
• ¼ tspred chilli flakes
• 794 g (1 can, 28 oz)whole San Marzano tomatoes in their juice
• 710 ml (3 cups)chicken or vegetable stock
• 6 g (1½ tsp)sugar
• 2bay leaves
• ¾ tspkosher salt
• to tasteblack pepper
• to servesourdough croutons

Instructions

1. 1

   Soften the onion

   Melt the butter in a 4-quart non-reactive Dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally, for about 4–5 minutes until soft. Stir in the garlic, thyme and chilli flakes, then cook for about 30 seconds, stirring constantly, until fragrant.

2. 2

   Simmer the soup

   Add the tomatoes and their juice, stock, sugar, bay leaves, salt and black pepper. Bring to a simmer, then lower the heat and simmer uncovered for 20 minutes, until the soup has reduced slightly.

3. 3

   Blend until smooth

   Discard the bay leaves and remove the soup from the heat. Blend with an immersion blender, or in a high-speed blender, until smooth.

What is San Marzano tomato soup?

Tomato soup is a familiar American comfort food, often served with bread or a toasted sandwich. This version builds its flavour from canned San Marzano tomatoes, gently cooked onion and garlic, herbs and stock.

The tomatoes are added with their juice, so none of their flavour is left behind. A short simmer brings the ingredients together, and blending gives the soup its smooth texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 117 calories, 2g protein, 8g carbs, 9g fat.

The tomatoes and sugar provide most of the carbohydrates, while the butter contributes most of the fat. The stock and tomatoes provide some protein, but this soup is not especially protein-rich; pair it with a protein-containing sandwich or another protein-rich side for a more balanced plate.

Choosing the tomatoes and stock

Tomatoes: Use the whole canned tomatoes and all their juice. Crushing them is not necessary before cooking because the soup is blended at the end.

Stock: Chicken stock gives the soup a savoury base, while vegetable stock makes it meat-free. Either is included in the recipe; choose one that suits how you plan to serve the soup.

Build flavour in the pot

Onion: Give the diced onion 4–5 minutes over medium heat, stirring now and then, until soft. This softening stage helps it blend into the finished soup.

Aromatics: Garlic, thyme and chilli flakes need only about 30 seconds in the butter. Stir continuously and take the pot off the heat if they begin to brown.

Simmer and blend

Simmer: Once the tomatoes, stock and seasonings are in, keep the soup at a gentle simmer rather than a vigorous boil. Leave it uncovered for the full 20 minutes so it can reduce slightly.

Blend: Remove the bay leaves before blending. An immersion blender works directly in the pot; if using a countertop blender, follow its instructions for hot liquids.

Season for a balanced taste

Sugar: The measured sugar rounds out the tomato flavour. Taste the soup after blending and keep the pepper adjustment to your preference.

Salt: The stock can affect how much salt the finished soup needs. Taste before serving, especially if your stock is already salty.

Serve it with croutons

Sourdough croutons add crunch against the smooth soup. Scatter them over each bowl just before serving so they keep their texture.

For a more substantial meal, serve the soup alongside a sandwich or bread. Keep the accompaniment separate until serving if you want the soup to remain smooth.

Recipe notes & tips

• Dice the onion evenly so it softens at a similar rate.
• Stir the garlic, thyme and chilli constantly during their short cooking time.
• Use the tomatoes' juice as well as the tomatoes in the pot.
• Remove both bay leaves before blending.
• Add sourdough croutons just before eating to retain their crunch.

Variations

• Use vegetable stock: Choose it for a meat-free version.
• Adjust the heat: Use less chilli for a milder soup.
• Choose fresh thyme: Use 2 tsp in place of the ¼ tsp dried thyme.
• Change the topping: Serve with sourdough croutons on the side instead of scattering them over the soup.
• Add black pepper: Grind it in to taste at the seasoning stage.

Common mistakes to avoid

• Browning the garlic: It cooks quickly; stir constantly and stop after about 30 seconds.
• Boiling vigorously: Keep the soup at a gentle simmer for the 20-minute cooking time.
• Leaving in the bay leaves: Discard both before blending.
• Skipping the tomato juice: Add the whole can, juice included, as directed.
• Blending while very hot in an unsuitable blender: Follow the blender's instructions for hot liquids.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until piping hot; add croutons only when serving.

Frequently asked questions