Tomato, tomahto — whichever side of the fence you’re on, one thing’s for sure: they’re perfect for making soup! Let’s not even get into whether tomatoes are fruits or vegetables, which is really just another reason to love this little red earthbound harvest.
Of course, when it comes to tomatoes, getting the San Marzano variety is like picking a shimmering red Prada off a shelf. Canned San Marzano plum tomatoes are a little on the pricey side when you find them in the grocery. If it’s a steal, it’s probably a fake. Who would have thought designer bags and high-quality canned Italian tomatoes had something in common?
In any case, San Marzano plum tomatoes remain a fan favorite because of their sweetness with just a hint of acidity. I love growing them in my garden, but I also keep a can handy in the pantry precisely because they’re an excellent choice for making simply perfect tomato soup to ward off the winter cold. With some chicken broth alongside herbs like basil and oregano, you can enjoy this rich, flavorful blend that can transport you to the Italian region of San Marzano with every spoonful. A bowl of this simply perfect tomato soup isn’t just delicious — it’s got that heartwarming, homemade vibe that makes you feel like you’re wearing grandma’s hand-knitted sweater.
Best of all, this recipe for simply perfect tomato soup is really easy. It won’t even take half an hour to cook! So, when you feel like you need a warm embrace from the inside, just whip up this simply perfect tomato soup. It’s a feast for the eyes and the tummy, whether you serve it as a side for lunch or as a light dinner during cold nights.
Simply Perfect Tomato Soup
Slightly sweet and mildly tangy, this simply perfect tomato soup can bring you all the way to San Marzano with its distinctly Italian flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4-5 1x
- Category: Soups
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 (28-ounce) cans San Marzano plum tomatoes
- 1 cup low-sodium chicken broth
- 2 tablespoons sugar
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- Salt and freshly ground black pepper
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is soft, about 5 minutes. Add the tomatoes and their juice, chicken broth, and sugar to the pot. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- Remove from the heat and add the basil and oregano. Using an immersion blender, puree the soup to the desired consistency. Season with salt and pepper to taste and serve.