The BEST TOMATO SOUP RECIPE to make again and again!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier; canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious; water is a cost-effective substitute.

Dice 1 rib of celery and 1 medium carrot.

Dice 2 yellow onions and add to a prep bowl with the celery and carrot.

Roughly chop 6 garlic cloves and add to the prep bowl.

In a large pot, heat 2 tbsp of olive oil and 2 tbsp of butter over medium heat.

Add the bowl of diced vegetables to the pot and sauté for 4 to 5 minutes until softened.

Add the chopped garlic, 0.5 tsp dried thyme, 1.5 tsp kosher salt, and 0.5 tsp ground black pepper; stir for another minute.

Add 2 cans of San Marzano whole peeled tomatoes and 2 cups of vegetable broth or chicken broth; stir everything together.

Bring to a simmer, cover, and let it simmer for about 30 minutes.

Blend the soup using an immersion blender or transfer to a Vitamix blender in batches.

If desired, add a couple tablespoons of heavy cream while blending for a creamier texture.

Serve with homemade Parmesan crisps or croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary