San Marzano tomato soup
A simple soup from the tin: whole peeled San Marzano tomatoes reduce with onion and tomato purée before stock is added. Smooth, warming and easy to adapt.
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All recipes start at 4 people.
Ingredients now shown for 4 people.
Cuisine: International
Estimated timing: about 5 min preparation · about 40 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Soften the onion
Finely chop onion and garlic. Cook onion in olive oil and optional butter for 8–10 minutes without browning. Add garlic near the end.
Concentrate the tomato
Cook the tomato purée for about one minute. Add the tomatoes with their juice and crush them. Reduce for 5–10 minutes before adding stock.
Cook the soup
Add stock, salt, pepper and a little oregano if using. Simmer covered for 20–25 minutes.
Blend and balance
Remove from the heat and blend smooth with a stick blender. Adjust with vinegar a little at a time and optional cream or crème fraîche. A small pinch of sugar is optional if the flavour needs it. Add fresh basil at the end.
Get to know the spices in this dish
About this version
Compiled from the earlier San Marzano recipe. The original quantity of one 400 g tin and 5 dl stock is calculated here as two main-course portions or four small starters; the website scales to four main-course portions by default.
Good to know before you cook
Whole tomatoes with their juice
Use whole peeled tinned San Marzano tomatoes in this version. Oven-roasted Juanita tomatoes belong in the other tomato soup.
Thicker or lighter
For a thicker soup, hold back some stock and adjust after blending. Add more if it becomes too concentrated.