Creamy San Marzano Tomato Soup

[Richard Chrz]

This recipe is one I make a lot, I sell 6 - 9 quarts of it every other week during most of the winter. I just made up a big pot of it a few hours ago. I double this with the #10 cans of San Marzanos I purchase.





Creamy San Marzano Tomato Soup

Ingredients

• 56 oz whole peeled San Marzano tomatoes
• 2 cups chicken stock
• 4 tbsp butter
• 2–3 cloves garlic, finely minced
• 2 medium onions, chopped
• 2 tbsp dried oregano
• 1½ tbsp Morton coarse kosher salt
• ½ tbsp sugar
• ½ tsp black pepper
• ½ cup heavy cream (plus more for serving)
• ⅓ cup freshly grated Parmesan (plus more for serving)

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Instructions

1. Prepare Tomato Base:
   In a large bowl, combine:
   • Whole peeled tomatoes and liquid from the can
   • Oregano
   • Sugar
   • Salt
   • Black pepper
   
   Use an immersion blender to blend the mixture to your desired consistency. Set aside.
2. Sauté Aromatics:
   In a large pan, melt 4 tbsp of butter over medium heat.
   Add chopped onions and cook until they begin to turn golden brown.
   Stir in the minced garlic and cook for 1 minute, just until fragrant.
3. Make Onion-Stock Blend:
   Transfer the cooked onions and garlic to a blender along with the 2 cups of chicken stock.
   Blend until completely smooth (no chunks of onion remain).
4. Combine and Simmer:
   Pour the onion-stock blend back into the pan.
   Add the blended tomato base and stir to combine.
   Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 10 minutes.
5. Add Cream and Cheese:
   Stir in the heavy cream and grated Parmesan.
   Bring to a light boil again, then reduce heat and simmer for another 10 minutes.
6. Serve:
   Ladle into bowls and garnish with extra heavy cream and grated Parmesan, if desired.
   Serve with crusty bread or a grilled cheese sandwich for the full comfort food experience!

Tip: if you have time, make up the tomato base with seasonings the day before and refrigerate, I tend to think the flavor of the tomato base improves.

[Mosca]

Okay, I’m in. I LOVE creamy tomato soup. Downloaded into P.

[Steve B]

Ok. I am not the swiftest with this stuff. What icon?

[Richard Chrz]

Steve B I’m with you,I have paprika, but have no idea o how to use it. It’s just not a trait I have. I suck with technology,

[Mosca]

What are you using to access the page?

[DavidNorcross]

Richard you are an artist. Well done Sir.

Also, what can you tell us about that sandwich?

[Richard Chrz]

You’re too kind David. That grilled cheese has some Chuck roast, and caramelized onion in it, cheeses are American and Muenster

[58limited]

Thanks! I love Carraba's fire roasted tomato and basil soup but I haven't made tomato soup before so I think I will this winter. I'll use your recipe, plus some basil.

[Richard Chrz]

Most cans of San Marzanos already have basil in the can, but if not, I would add it. Not bad for serving either. Although I tend to use green onion instead.

[klflowers]

I've been trying to control myself Richard, but the heck with it. Will you marry me? I know you are already married, and i am heterosexual, but i don't care.

[Huskee]

Lol!

[Carolyn]

Yum, saving this recipe. Thanks

[Finster]

This almost makes me want the weather to get cold...... ALMOST.

Will be adding this recipe to my soup rotation for this winter.

Thank You Richard

Edit to add: A batch this large is more than enough for my family of 4. I will certainly find out if it freezes well. Hope so.

[Richard Chrz]

I feel like I’ve frozen some before without much change, but when you do it, let me know.

I also think if you purchased 1 28 ounce can instead of 2, this would work well if everything was just halved. Or so I think….

[Carolyn]

Seems like you could just freeze the base that you are saving. Add the dairy after thawing during reheat?

[Huskee]

Will this recipe adapt well to using basil as a main player? A good tomato basil bisque is one of my favorite things on this planet.

[Richard Chrz]

I’ve added basil to mine in the past, adjust to your liking, I generally do not add it though, as most cans of whole peeled San Marzanos already have basil in the can that then is blended u- with the immersion blender, but add it, even if just as a finishing touch in the top with the extra cream and cheese.

[Hulagn1971]

Oh man Richard this looks terrific! Me and my wife are big homemade tomato soup fans and I will be making this, thanks!
Edit: My wife and I are heading out to Little Switzerland in the NC mountains this weekend for a little getaway. I just might make some then.

[Donw]

Enjoy yourselves.

[Hulagn1971]

Donw thank you sir! I'll post some pics in a new thread.

[Finster]

Richard Chrz
Any brand of San Marzanos that you have a preference for?

[Richard Chrz]

If you can find Cento brand I would probably buy those.

[Santamarina]

The market near our old house sold a tomato bisque that we loved - soup and a grilled cheese was a regular…it was so good I poured it over pasta once!

Nothing like that in our new town, so this is great timing. Your recipe looks perfect, and I can’t wait to try it!

[fzxdoc]

This sounds so good. No wonder you sell out of it so fast!

I'm going to add your serving suggestions from another topic--a grilled cheese sandwich with pesto--to my Paprika download of your recipe, Richard. Thank you for sharing it.

The photo is beatiful too. That and the recipe are certainly cookbook-worthy. Are you working on one?

Kathryn

[Richard Chrz]

Basil pesto grilled cheese will absolutely raise this up. Ditch the pine nuts and go with pistachios,

No cookbook for me, I’ll leave that to the pro’s, Thank you for the kind words though,

[TripleB]

Thanks Richard. Tomato soup is my wife's favorite. We always have a can or two of Campbells tomato soup in the pantry. Hey, it's what she likes.

I'll surprise her and make this for her. Thanks for posting.

[JCBBQ]

Made this for dinner tonight. Had to have small bowl. Richard, it’s delicious!

[Richard Chrz]

I’m glad you enjoyed it, thank you for sharing!

[Mosca]

Steve B

From an iPad or iPhone:

[Mosca]

Np. You can download recipes from pretty much any website at all, except .pdfs don’t work. For those, copy the entire text, then paste it into either “ingredients” or “directions”, then cut and paste to separate those. You can load hard copies of recipes in cookbooks into Paprika, using the scan-to-text feature on the camera of your phone or tablet. That can be hit or miss; usually you can find that exact recipe on line somewhere!

[Richard Chrz]

Thank you again for sharing the steps, this certainly makes it much easier than the way I was trying. I may actually use my paprika app now.

[Mosca]

If Paprika isn't a choice, you can add it. I'm not near my iPad right now, but I think if you choose "options" it will give you a +, or something like that.