Perfect for those busy weeknights, this homemade 10 minute tomato soup is healthy and contains no additives, preservatives or wheat thickeners unlike many canned soups. Warming up with a delicious bowl of fresh tomato soup on a cold day really hits the spot.
This post contains affiliate links. Affiliate links are similar to a referral. I may receive a small commission, at no cost to you, when you use the links provided. See policy for full disclosure.
The fresh ingredients and San Marzano tomatoes are what make it so delicious. San Marzano tomatoes are a sweet and less acidic tomato grown at the foot of Mount Vesuvius. I love to top this 10 minute tomato soup with homemade gluten-free croutons, white cheddar cheese and a sprig of fresh basil. All these little extras add dimension, texture and a pop of flavor to the smooth, creamy and tangy tomato soup.
Is it worth it to buy San Marzano tomatoes?
Yes, when the tomato is the star of the show such as in this 10 minute tomato soup, it is definitely worth it. They do go on sale quite frequently at the grocery store, so that’s when I stock up. San Marzano tomatoes are a tasty plum tomato that tends to have fewer seeds inside, which is why they are particularly good in sauces. They grow in the rich volcanic soil in the valley near Mount Vesuvius and the city of Naples. I had the pleasure of visiting this area when I lived nearby along the Amalfi Coast for a couple of years.
Visiting this volcano and the nearby ancient city of Pompeii, is very impressive. It is easy to see why the tomatoes grown here are also impressive. They have all of the elements that tomatoes love during their growing season ~ long, hot and humid summers, volcanic soil and being near the Mediterranean sea for a little extra salt in the air.
I prefer to make this tomato soup with chicken broth and heavy cream or half and half cream. But if you’re vegetarian or vegan you can substitute a high-quality vegetable broth and vegan heavy cream replacement (such as pureed tofu). I use shallots in this recipe because I like their slightly sweet and mild flavor. It complements the San Marzano tomato very well. However, you can substitute yellow onions or a Walla Walla sweet onion (similar to a Vidalia, but grown in Washington) instead if that’s what you have on hand.
Give this 10 minute tomato soup a try. I think you’ll find it’s fast, easy and flavorful. Let me know your thoughts in the comments below.
A delicious homemade tomato soup with no additives, preservatives or wheat thickeners. Dinner in 10 minutes!
- 1 28 oz can Cento San Marzano whole peeled tomatoes
- 1 tbsp extra virgin olive oil
- 2-3 tbsp shallots (or onion) chopped
- 1 large garlic clove minced
- 1 tsp Italian seasoning blend
- 1 cup chicken broth (or vegetable)
- 1/4 cup half and half cream (or heavy cream)
- 1 pinch sea salt
- 1 pinch freshly ground white pepper
- fresh basil sprigs for garnish
- shredded white cheddar cheese or Parmesan cheese
- fresh basil sprigs
In a six quart sauce pan, heat the olive oil over medium (to medium-low) heat. Saute the shallots and season with a little salt and pepper until they soften and become translucent. Midway through cooking the shallots, add the garlic.
Next add the tomatoes, Italian seasoning and broth. Increase the heat to simmer for several minutes to incorporate the flavors. Using a wooden spoon, gently break up the tomatoes.
Carefully transfer the mixture to a food processor or blender and blend until it is a smooth consistency. (Transfer in batches). Return the soup to the pot and stir in the half and half cream.
Simmer on low for a minute more. Taste and adjust the salt and pepper to taste.
Serving suggestions: Serve with croutons, Parmesan cheese or shredded cheddar cheese and a sprig of fresh basil.
This is a smaller recipe to serve about 4 people. Double the recipe if you'd like to have left-overs or serve 6-8 people.
Did you try this recipe? Let me know your thoughts and leave a comment at http://www.pineneedlesinmysalad.com