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.
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.