Description
A silky, cozy tomato basil soup made with San Marzano tomatoes, onion, garlic, and fresh basil. This simple recipe delivers rich flavor with minimal ingredients and comes together in about 30 minutes. Perfect for serving with grilled cheese, crusty bread, or a light salad for an easy, comforting meal.
Ingredients
- 2 (28-ounce) cans whole San Marzano tomatoes (preferably Italian; I use Cento or DeLallo)
- 1 medium yellow onion, peeled and cut into quarters
- 3 large garlic cloves, smashed or minced
- 3 tablespoons olive oil (or butter for a richer flavor)
- 1/2 teaspoon kosher salt, plus more to taste
- 10 fresh basil leaves, plus more for serving
Instructions
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Start the Base: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and garlic and cook until fragrant and softened, about 5 minutes.
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Add the Tomatoes: Pour in the San Marzano tomatoes with their juices. Stir in the salt and bring to a low simmer. Cover partially with a lid and cook for about 25 minutes, stirring occasionally, until the tomatoes break down and everything smells amazing.
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Blend Until Smooth: Remove from heat. Add the basil leaves, then blend using an immersion blender (or transfer carefully to a standard blender). Blend until smooth and creamy. If you prefer a richer texture, drizzle in another tablespoon of olive oil or a small knob of butter while blending.
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Taste and Adjust: Season with additional salt to taste. Serve hot, topped with torn basil leaves and freshly cracked black pepper.