Classic Tomato Soup Recipe
13 ingredients · 12 steps · from Downshiftology
- dinner
- vegetable soup
- vegetarian
- blending
- healthy
- whole-foods
Ingredients
- 1 rib Celery
- 1 medium Carrot
- 2 Yellow Onions
- 6 cloves Garlic
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 2 cans (28 oz each) San Marzano Whole Peeled Tomatoes
- 2 cups Vegetable Broth
- 1/2 tsp Dried Thyme
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1 cup Fresh Parmesan Cheese
- optional, 2 tbsp Heavy Cream
Steps
- Dice 1 rib of celery and 1 medium carrot.
- Dice 2 yellow onions.
- Roughly chop 6 garlic cloves.
- Heat olive oil and butter in a large pot over medium heat.
- Add diced onions, celery, and carrot to the pot; sauté for 4-5 minutes until softened.
- Add half a teaspoon of dried thyme, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of ground black pepper; stir for another minute.
- Add 2 cans of San Marzano whole peeled tomatoes.
- Add 2 cups of vegetable broth or chicken broth.
- Simmer for 30 minutes.
- Blend the soup using an immersion blender directly in the pot for a chunkier texture, or transfer to a blender for a smoother consistency.
- Drizzle with heavy cream and olive oil, sprinkle with fresh thyme, and add cracked black pepper if desired.
- Serve with homemade Parmesan crisps on top or alongside.
Recipe extracted by Foodle from “The BEST TOMATO SOUP RECIPE to make again and again!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
