Creamy Tomato Soup
This tomato soup recipe is a cozy twist on the classic, made with San Marzano tomatoes, white miso paste, and a touch of cream for a rich, velvety finish. It’s easier than opening a can and packed with deep, comforting flavors, perfect for pairing with a grilled cheese sandwiches or crusty bread!
6
Ingredients
Soup
- 2 28 ounce cans Cento San Marzano Whole Peeled Plum Tomatoes
- 1 Medium Onion peeled & chopped
- 3 Medium Garlic Cloves peeled & chopped
- 2 tbsp Olive Oil
- 2 tbsp Butter
- Kosher Salt & Ground Black Pepper to taste
- 2 cups Chicken Stock
- 1 tbsp White Miso Paste
- 2 tbsp Honey
- ½ cup Fresh Parsley Leaves chopped
- ½ cup Heavy or Light Cream
- Pinch of Red Pepper Flakes optional, for a little kick
Garnish
- Chopped Parsley
- Grated Parmesan Cheese
- Oil Olive
Instructions
- In a Dutch oven melt the butter and olive oil over medium heat.
- Add the chopped onions and garlic, sautéing for 2-4 minutes until soft and fragrant but not browned.
- Pour in the canned tomatoes, chicken stock, white miso paste, honey, red pepper flakes (if using), and salt & pepper. Stir together, then reduce the heat to a low simmer.
- Cover with a lid and let the soup gently simmer for 30 minutes to allow the flavors to develop.
- Turn off the heat, add the fresh parsley, and use an immersion blender to blend the soup until smooth.
- Taste and adjust seasoning with more salt & pepper if needed.
- Stir in the cream.
- Serve immediately garnished with chopped fresh parsley, a sprinkle of grated Parmesan cheese, and a drizzle of olive oil.
Notes
- You'll want to use San Marzano tomatoes. They are naturally sweeter and have fewer seeds, making them perfect for a smooth and rich soup.
- Use an enamel-coated Dutch oven or stainless steel pot instead of an unlined metal pot to prevent the tomatoes from picking up a metallic flavor.
- Sauté the onions and garlic just until soft and fragrant. Browning them can make the soup taste bitter.
- Add salt & pepper gradually and taste as you go to bring out the best flavors.
- Swap the chicken broth for vegetable stock to make this soup vegetarian without sacrificing flavor.
- An immersion blender makes blending easy without transferring hot liquid. However, if using a countertop blender, blend in small batches with the lid slightly open to release steam.
Nutrition
Serving: 1bowlCalories: 74kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 13mgSodium: 446mgSugar: 3g
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