Ingredients

• 3 tbsp extra virgin olive oil
• 3 tbsp unsalted butter
• 2 large yellow onions, diced (~2 cups)
• 2 celery ribs, diced (~1 cup)
• 2 medium carrots, peeled and diced (~1 cup)
• 7 cloves garlic, minced
• 3/4 tsp dried thyme
• 2 tsp Diamond Crystal kosher salt
• 3/4 tsp ground black pepper
• 2 (28 oz) cans whole peeled San Marzano tomatoes
• 3 cups chicken or vegetable broth

Build the Soup Base

Get a large pot or Dutch oven over medium heat. Add the olive oil and butter.

Once the butter is melted and foaming, add the onion, celery, and carrot. Cook for ~5-6 minutes, stirring occasionally.

The vegetables will soften and the onions will start to become translucent.

Add the minced garlic, thyme, salt, and pepper.

Stir constantly for another minute until fragrant.

Simmer and Blend

Pour in both cans of San Marzano tomatoes, including their juices. Use a spoon to break them up a bit in the pot. Add the broth and stir everything together.

Let the soup simmer on low for ~30 minutes.

Keep the pot uncovered and stir it every so often. This allows the flavors to concentrate as the soup reduces slightly.

Use an immersion blender to blend the soup directly in the pot until it’s smooth.

If you don’t have one, you can transfer the soup in batches to a regular blender. Just be careful when blending hot liquids.

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Classic Tomato Soup

San Marzano tomatoes cost more but they’re worth it – less acidic and meatier than regular canned tomatoes. The mirepoix vegetables add natural sweetness that balances the tomatoes without needing sugar.

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients

• ▢ 3 tbsp extra virgin olive oil
• ▢ 3 tbsp unsalted butter
• ▢ 2 large yellow onions ~2 cups, diced
• ▢ 2 celery ribs ~1 cup, diced
• ▢ 2 medium carrots ~1 cup, peeled and diced
• ▢ 7 cloves garlic minced
• ▢ 3/4 tsp dried thyme
• ▢ 2 tsp Diamond Crystal kosher salt
• ▢ 3/4 tsp ground black pepper
• ▢ 2 cans whole peeled San Marzano tomatoes 28 oz
• ▢ 3 cups chicken or vegetable broth

Instructions

• Heat olive oil and butter in large Dutch oven over medium heat.
• Add onion, celery, and carrot; cook 5-6 minutes until softened.
• Add garlic, thyme, salt, and pepper; cook 1 minute until fragrant.
• Add tomatoes with juices and broth, breaking up tomatoes with spoon.
• Simmer uncovered 30 minutes, stirring occasionally.
• Blend with immersion blender until smooth.

Notes

Use San Marzano tomatoes for best results. If using regular blender, blend hot soup in batches carefully.