📝 About This Recipe
This velvety-smooth tomato soup is a childhood classic reimagined with a secret boost of nutrition that even the pickiest eaters won't detect. By slow-roasting San Marzano tomatoes with aromatic vegetables, we develop a deep, natural sweetness that balances the tanginess perfectly. It’s the ultimate comfort food—warm, vibrant, and specifically crafted to be the perfect dipping companion for a gooey grilled cheese sandwich.
🥗 Ingredients
The Flavor Base
- 3 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and grated)
- 1 Celery Stalk (finely minced)
- 3 cloves Garlic (minced)
The Tomato Body
- 28 ounces Canned Whole Peeled San Marzano Tomatoes (crushed by hand or with a spoon)
- 2 tablespoons Tomato Paste (double concentrated)
- 3 cups Vegetable or Chicken Stock (low sodium)
- 1/2 teaspoon Dried Oregano
- 6-8 large Fresh Basil Leaves (torn)
The Finishing Touches
- 1/2 cup Heavy Cream (room temperature)
- 1 tablespoon Honey (to balance acidity)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Goldfish Crackers or Croutons (for garnish)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium-low heat until the butter begins to foam.
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2
Add the diced onion, grated carrots, and minced celery. Sauté for 8-10 minutes until the vegetables are very soft and translucent, but not browned. This creates a sweet flavor base.
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3
Stir in the minced garlic and tomato paste. Cook for an additional 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells fragrant.
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4
Add the crushed San Marzano tomatoes with all their juices. Use your wooden spoon to scrape any browned bits (fond) off the bottom of the pot.
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5
Pour in the stock and add the dried oregano. Stir well to combine all ingredients.
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6
Increase the heat to medium-high and bring the liquid to a gentle boil, then immediately reduce the heat to low.
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7
Cover the pot partially with a lid and simmer for 20 minutes. This allows the carrots and onions to break down completely into the sauce.
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8
Remove the pot from the heat. Stir in the fresh torn basil leaves and let them steep for 2 minutes.
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9
Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, transfer to a standard blender in small batches (be careful with hot liquids!).
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10
Return the pot to low heat. Stir in the heavy cream and honey. The honey is the secret ingredient that cuts the sharp acidity of the tomatoes for a kid-friendly palate.
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11
Season with kosher salt and black pepper. Taste and adjust seasoning if necessary.
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12
Ladle the warm soup into bowls and top with a handful of goldfish crackers or crunchy croutons for a fun finish.
💡 Chef's Tips
Always use San Marzano tomatoes if possible; they are naturally sweeter and less acidic than other varieties. If the soup feels too thick after blending, add an extra splash of stock or water until you reach your desired consistency. To make this dairy-free, swap the butter for more olive oil and use full-fat coconut milk or cashew cream instead of heavy cream. Grate the carrots as finely as possible so they melt into the soup during the simmering process, making them invisible to picky eaters. Don't skip the honey! It rounds out the flavors and mimics the profile of popular store-bought soups without the preservatives.
🍽️ Serving Suggestions
Classic Grilled Cheese: Sourdough bread with sharp cheddar and mozzarella for the perfect cheese pull. Cheese Quesadilla Triangles: A fun, flat alternative to grilled cheese that's easy for small hands to dip. Roasted Chickpeas: A crunchy, protein-packed topping that adds texture to every spoonful. Fresh Apple Slices: The crisp sweetness of apples provides a refreshing contrast to the warm, savory soup. Steamed Broccoli Florets: Serve on the side for dipping into the 'tomato sauce' soup.