San Marzano Tomato Soup

Course: Main Course

Cuisine: North American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 129kcal

Author: Lord Byron's Kitchen

My grown up version of tomato soup is made with canned San Marzano tomatoes, fresh basil, and a few aromatics. This soup is very grilled cheese friendly!

Print Recipe

Ingredients

2 tablespoons olive oil
1 cup finely diced onion
3 cloves garlic, finely minced
2 cans tomatoes (see notes)
1/2 cup finely chopped sun dried tomatoes packed in oil, drained
1/4 cup tomato paste
1 tablespoon balsamic vinegar
2 whole bay leaves
2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh basil leaves, plus more for garnish
parmesan cheese, for garnish (optional)

Instructions

In a large soup pot, over medium heat, add the olive oil and onions. Saute the onions until just cooked through - about 4-5 minutes.
Add the garlic and stir into the onions. Saute for 2-3 minutes.
Next, add the canned tomatoes, sun dried tomatoes, tomato paste, balsamic vinegar, bay leaves, oregano, salt, and black pepper. Stir to combine. Place a lid on the pot, lower the heat to simmer and allow the soup to simmer for 30 minutes, stirring occasionally.
Once the soup is cooked, taste for seasoning. Lastly, turn off the heat and add the chopped fresh basil and stir into the soup. Let the soup sit for 3-5 minutes before serving.
Garnish with fresh basil and parmesan cheese.

Notes

I used 2 cans of San Marzano type tomatoes complete with the juice. Each can was 28 ounces for a total of 56 ounces. I trimmed the stem part off of the tomatoes, but that's just a personal preference, you can leave them on.

You can use sun dried tomatoes that are vacuum packed in dry format rather than the type packed in olive oil.

Nutrition