📝 About This Recipe
This isn't just a soup; it's a nostalgic embrace in a bowl, refined for the modern palate. By slow-roasting San Marzano tomatoes with aromatic aromatics, we unlock a deep, jammy sweetness that canned varieties simply can't match. Finished with a touch of heavy cream and fresh basil, this recipe delivers a silky-smooth texture and a vibrant flavor profile that defines the ultimate comfort food experience.
🥗 Ingredients
The Tomato Base
- 28 ounces San Marzano Canned Tomatoes (whole peeled, crushed by hand)
- 4 large Fresh Roma Tomatoes (quartered and deseeded)
- 2 tablespoons Tomato Paste (double concentrated for depth)
Aromatics and Liquids
- 3 tablespoons Unsalted Butter (high quality)
- 2 tablespoons Extra Virgin Olive Oil
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 3 cups Vegetable or Chicken Stock (low sodium)
- 1/2 cup Heavy Cream (at room temperature)
Herbs and Seasoning
- 1/2 cup Fresh Basil Leaves (packed, plus more for garnish)
- 1 teaspoon Dried Oregano
- 1 tablespoon Granulated Sugar (to balance acidity)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Red Pepper Flakes (optional for subtle heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Toss the quartered fresh Roma tomatoes with 1 tablespoon of olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until slightly charred and softened.
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2
In a large Dutch oven or heavy-bottomed pot, melt the butter and remaining olive oil over medium heat until shimmering.
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3
Add the diced onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until they are translucent and just starting to turn golden brown.
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4
Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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5
Add the tomato paste to the center of the pot. Cook for 2-3 minutes, stirring constantly, until the paste turns a deep brick red and smells toasted.
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6
Pour in the hand-crushed San Marzano tomatoes and the roasted Roma tomatoes from the oven, including any juices from the pan.
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7
Add the stock, dried oregano, sugar, salt, and black pepper. Stir well to combine all ingredients.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover partially and simmer for 25 minutes to allow the flavors to meld.
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9
Remove the pot from the heat. Stir in the fresh basil leaves, allowing them to wilt into the hot liquid for about 2 minutes.
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10
Using an immersion blender, blend the soup directly in the pot until perfectly smooth. If using a standard blender, work in batches and be careful with the hot liquid.
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11
Return the pot to low heat and stir in the heavy cream. Taste and adjust seasoning with more salt or sugar if the acidity is too sharp.
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12
Ladle the soup into warm bowls. Garnish with a swirl of cream, a drizzle of olive oil, and fresh basil ribbons.
💡 Chef's Tips
Always use San Marzano tomatoes if possible; their lower acidity and meaty texture create a superior base. If the soup feels too thin, simmer it uncovered for an extra 10 minutes before adding the cream to reduce and thicken. For an ultra-refined texture, pour the blended soup through a fine-mesh sieve to remove any remaining seeds or skin fragments. Don't skip the sugar; it is essential for neutralizing the natural metallic bite of canned tomatoes. To make it vegan, swap the butter for more olive oil and use full-fat coconut milk or cashew cream instead of heavy cream.
🍽️ Serving Suggestions
Classic sourdough grilled cheese with sharp cheddar and gruyere. A crisp Caesar salad with garlicky croutons. A chilled glass of Sauvignon Blanc or a light Pinot Grigio. Garlic herb focaccia wedges for dipping. A side of roasted chickpeas for a gluten-free protein crunch.