San Marzano Tomato Soup
4 servings
servings10 minutes
active time35 minutes
total timeIngredients
3 Tbsp. butter
1 medium onion, diced
2 garlic cloves, minced
1/4 tsp dried thyme or 2 tsp. fresh thyme
1/4 tsp. red chili flakes
1 (28 oz.) can whole San Marzano tomatoes in their juice
3 cups chicken broth or vegetable broth
1 1/2 tsp. sugar
2 bay leaves
3/4 tsp. kosher salt
Black pepper, to taste
Sourdough Croutons
Directions
In a 4-quart nonreactive dutch oven or soup pot, melt butter over medium heat.
Add onions and cook, stirring occasionally, until soft, about 4-5 minutes.
Stir in garlic, thyme, and chili flakes. Cook until fragrant, about 30 seconds while stirring constantly.
Add tomatoes, including their juice, broth, sugar, bay leaves, salt, and pepper. Bring to simmer.
Reduce heat and simmer, uncovered, for 20 minutes. The soup will slightly reduce.
Discard the bay leaves. Remove soup from heat.
Blend the soup with an immersion blender or with a high-speed blender into a smooth consistency.
4 servings
servings10 minutes
active time35 minutes
total time