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Creamy tomato soup with San Marzano tomatoes and salted butter in a ceramic bowl

Tomato Soup with San Marzano Tomatoes and Salted Butter

Tomato Soup with San Marzano Tomatoes and Salted Butter is a creamy, smooth soup with rich tomato flavor and a comforting texture. It is an easy choice for a simple weeknight meal or a cozy bowl whenever you want a classic homemade soup.
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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 cans San Marzano tomatoes (whole or crushed)
  • 1 stick (8 tablespoons) salted butter
  • 1 yellow onion, peeled and cut into 4 chunks
  • 3-4 cloves smashed garlic (optional)
  • 1 1/2 teaspoons salt

Method
 

Cooking
  1. Combine the tomatoes, butter, and onion in a large saucepan or Dutch oven. Bring the mixture to a low bubble, then reduce the heat to medium low. Partially cover and simmer for 45 minutes, stirring about every 15 minutes to keep the bottom from scorching.
  2. Use tongs to remove the onion pieces from the soup. Leave the garlic in the pot if desired.
  3. Blend the soup with an immersion blender until it reaches your preferred smoothness. Taste and adjust the seasoning or consistency as needed, adding milk, water, broth, or cream if you want a thinner soup.
  4. Serve the tomato soup with your preferred accompaniments such as garlic bread, grilled cheese, croutons, crackers, or pesto.

Notes

To make this in the Instant Pot: Add everything to the pot, cook for 20 minutes, then release the pressure. Remove the onion chunks and blend the soup. This method is more hands-off because it can cook without stovetop monitoring. The stovetop version may have a slightly sweeter and richer flavor from the extra caramelization, but both methods work well.