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Bowl of smooth tomato soup made with San Marzano tomatoes and butter

Tomato Soup with San Marzano Tomatoes Recipe with Butter

This tomato soup with San Marzano tomatoes is a smooth, rich, and comforting homemade soup with a simple ingredient list. It is an easy choice for a cozy meal when you want a flavorful bowl with a creamy texture.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 284
Ingredients Method Notes

Ingredients
  

  • two 28-ounce (794 g) cans San Marzano tomatoes (whole or crushed)
  • 1 stick (8 tablespoons) salted butter
  • 1 yellow onion, peel removed and cut into 4 chunks
  • 3-4 cloves smashed garlic (optional)
  • 1 1/2 teaspoons salt

Method
 

Cooking
  1. Add the tomatoes, butter, and onion to a large saucepan or Dutch oven. Bring the mixture to a gentle bubble, then reduce the heat to medium-low. Partially cover with a lid and simmer for 45 minutes, stirring about every 15 minutes to keep the bottom from scorching.
Blending
  1. Use tongs to remove the onion pieces from the soup. Leave the garlic in the pot or remove it according to your preference.
  2. Blend the soup with an immersion blender until it reaches your desired smoothness. Taste and adjust as needed; add milk, water, broth, or cream to thin the texture if desired.
Serving
  1. Serve the tomato soup with accompaniments such as garlic bread, grilled cheese, croutons, crackers, or pesto if desired.

Notes

To make this in the Instant Pot: Add everything to the pot, cook for 20 minutes, and release pressure. Remove the onion chunks and blend the soup. This method is more hands-off because it does not require monitoring while cooking. The stovetop version may have a slightly sweeter and richer flavor from additional caramelization, but both methods work well.