Creamy San Marzano Tomato Soup Recipe


Creamy Tomato Soup Recipe

I think I finally kicked that colds backside ! I’m feeling good today after two days of homemade tomato soup. I just wasn’t in the mood for chicken noodle soup on a hot day, but a grilled cheese sandwich and a bowl of creamy tomato soup was just what the doctor ordered at the end of the day.

I started with a sofrito made of sweet organic Maui onions I picked up at the farmer’s market last weekend and some organic root vegetables. Simmered that together with sweet San Marzano tomatoes and finished it with a touch of cream, some crushed red pepper flakes for a nice kick and tons of fresh basil. Okay, so you really don’t need the cream in here, this is a perfect vegan soup, smooth enough as it is; but in all honesty I was just craving something comforting and felt like practicing my soup art. I think that’s a flying Italian stallion in my soup. Hehehe

Creamy San Marzano Tomato Soup Recipe

And since I felt good enough to snap some photos of it I figured I might as well share it with you because sooner or later you are going to crave some real tomato soup and this one is easy breezy to make any day of the week.

On a side note my blog won a Blog Critique from Blog Tyrant, please check it out and let me know your thoughts and suggestions. Even though I am technically challenged I try to make this blog better and better for you every day.

Creamy San Marzano Tomato Soup Recipe
Prep time

Cook time

Total time


Recipe type: Main
Cuisine: Italian
Serves: 6

  • 2x 28 oz cans San Marzano tomatoes -whole
  • 1 large Maui Onion -diced
  • 4garlic cloves -minced
  • 1 carrot -diced
  • 1 celery stalk -diced
  • 1 parsley root -diced
  • 1 bay leaf
  • 4 c vegetable stock or chicken stock -low sodium
  • ¼ c heavy cream -optional
  • ¼ c extra virgin olive oil
  • 1 tsp sea salt
  • 20 basil leaves -torn

  1. Heat up the olive oil on medium flame in a large enameled cast iron pot. Add the onion and a pinch of sea salt and saute for about 5 minutes. Add the diced carrot, celery, parsley root and bay leaf. Saute together for an additional 10 minutes until the veggies begin to soften and add the garlic. Cook one more minute.
  2. Roughly crush the tomatoes with your hand and add them to the sofrito. Give everything a good stir then add the stock. Bring to a gentle simmer and allow to cook for 30 minutes.
  3. Stir in the cream and simmer a few more minutes. Remove from the flame and blend your soup with an immersion blender until desired consistency is achieved. ( For a rustic texture only give it a buzz or two and leave some tomato chunks in there)
  4. Add the fresh basil reserving a couple of leaves for decoration, ladle the soup into bowls and finish with a few drops of extra virgin olive oil and a few drizzles of cream. Garnish with some tiny basil leaves.