San Marzano Tomato Soup Recipe

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An easy, smooth and creamy San Marzano tomato soup. Made with garlic, basil and sweet flavorful imported Italian tomatoes grown in the volcanic soils in the shadow of Mount Vesuvius near Napoli.

Bowl of San Marzano Tomato Soup with a Swirl of Cream and Fresh Basil

A simple vegetarian homemade soup perfect for chilly days, served together with some grilled cheese panini or bruschetta.

I started with a nice sofrito, made of sweet organic onions I picked up at the farmer’s market last weekend, and some organic root vegetables. Simmered that together with San Marzano Tomatoes, buzzed them all up together and finished with a touch of cream.

For a healthier vegan version replace the heavy cream with cashew cream, or just leave it out completely. Truth is you really don’t need it. In al honestly I was just feeling a little artistic. Look: I think that’s an Italian stallion in my soup ha!

Finish with a pinch of crushed red pepper flakes for a nice kick to open up the sinuses, and tons of fragrant fresh basil. This soup is simply the best!

 White Bowl of San Marzano Tomato Soup on a Rustic Table

Creamy Tomato Soup Recipe
5 from 2 votes

San Marzano Tomato Soup Recipe

Easy and creamy San Marzano tomato soup, made with sweet and flavorful imported San Marzano tomatoes, garlic and basil.
Print Recipe
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes



  • 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.
  • 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.
  • Stir in the cream and simmer a couple more minutes. (Optional)
  • Remove the tomato soup from heat and blend it using 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)
  • Add the fresh basil reserving a couple of leaves for garnish. Ladle the soup into bowls and finish with a few drops of extra virgin olive oil and a drizzle of cream. Garnish with tiny basil leaves.
Course: Main
Cuisine: Italian
Keyword: tomato soup
Servings: 6 people
Author: Florentina

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  1. 5 stars
    This recipe came up in a Google search this evening when I searched for a tomato soup recipe with ingredients I had on hand, but with only a small amount of cream. It’s fantastic!!! I’m heading to the kitchen for a second bowl!!! I’ll be back to see what other deliciousness your blog has in store!

    1. So glad you love the soup so much, I swear by San Marzano tomatoes for soups and sauces, they really are magical! Thanks for stopping by ~ Florentina

      1. 5 stars
        So simple and delicious! I’ve only recently discovered San Marzano tomatoes to make my own pasta sauce, and today decided to try it as a soup. Definitely not disappointed! Other recipes online didn’t look appealing due to the lack of fresh ingredients, I’m glad I chose this one, thank you!

  2. Tomato soup is one of my favorite comfort foods. And made with San Marzano Tomatoes just elevates the flavor. Thanks for sharing this recipe for us. I made my first tomato soup recently and am looking forward to trying this new recipe.

  3. Florentina,

    I need to stop coming over here, I’m always hungry after seeing your recipes!! :o) …and I’m not even a soup fan!! Now I want some!!

    One day soon my friend!

    Peace and Love to you and all this delicious food!!!!

    Peas Out!

    1. Hi Jesse, I would not recommend this soup on pizza dough or crostini, it is a creamy soup but still way too thin to be a sauce. Goes great with a crostini or bruschetta though 🙂
      Your latin stew looks delicious, I will give it a try one of these days.

  4. Nice blog. I followed here from BT’s critique. I see some suggestions already implemented. As I mentioned there, the critique (and your site) have given me some great ideas for getting my wife back into the cooking/blogging/photography game.

    One thing in particular I’ve been looking into … we used to think there were limited opportunities for monetizing a cooking blog. This is wrong thinking. There’s a world of opportunities out there, just have to approach with an open mind. Godspeed.

    1. Thank you Dave! What is your wife’s cooking blog ? I’d love to check it out. I am still learning about monetizing my blog too so I am open to ideas and suggestions.

  5. I saw the post on Blog Tyrant and was very happy for you. Sorry, but you don’t appear technically challenged:) Just keep on doing what you are doing. We love it:)
    I usually make my mother’s tomato soup, but I don’t have preferences for creamy tomato soups. This one looks easy and delicious, and my basil plants are begging to be used:)
    Have a great weekend! I hope you are enjoying our SoCal sunshine as much as me:)

    1. Thank you Lana! I got a little help here and there with the technical part, also learned a lot from blog tyrant. I am enjoying the sunshine today but also trying to get some work done this weekend.
      Enjoy the soup, it only has a touch of cream in it but it’s optional.

  6. Here’s some ~~~~, love your dishes. Nothing my eyes as wide as the recipes from you!! :-))

    It’s always, all good!