San Marzano tomato soup
Tomato soup from a tin, using whole peeled San Marzano tomatoes. Let them reduce with onion and tomato purée before adding the stock. Blend smooth, then season to your taste.
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SAPIDUS · Flavour. Curiosity. Joy of food.
San Marzano tomato soup
4 people · About 45 minutes
Equipment: Saucepan and stick blender
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
For the pan
- 800 g whole peeled tinned San Marzano tomatoes with their juice
- 2 yellow onion
- 4 garlic cloves
- 2 tbsp tomato purée
- 2 tbsp olive oil
- A little butter, optional
- 10 dl vegetable or chicken stock
- 1 tsp salt, adjusted to the stock
- ½ tsp black pepper
- 1–2 tsp balsamic or white wine vinegar, to taste
- Basil or oregano, to taste
- Cream or crème fraîche, optional
- A small pinch of sugar, only if needed after tasting
Allergens: Check the stock for celery and other allergens. Milk if butter, cream or crème fraîche is used.
Method
Soften the onion
Finely chop onion and garlic. Cook onion in olive oil and optional butter for 8–10 minutes without browning. Add garlic near the end.
Concentrate the tomato
Cook the tomato purée for about one minute. Add the tomatoes with their juice and crush them. Reduce for 5–10 minutes before adding stock.
Cook the soup
Add stock, salt, pepper and a little oregano if using. Simmer covered for 20–25 minutes.
Blend and balance
Remove from the heat and blend smooth with a stick blender. Adjust with vinegar a little at a time and optional cream or crème fraîche. A small pinch of sugar is optional if the flavour needs it. Add fresh basil at the end.
https://sapidus.no/en/oppskrifter/tomatsuppe-san-marzano
About portions and timing
Cuisine: International
Estimated timing: about 5 min preparation · about 40 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Finely chop onion and garlic. Cook onion in olive oil and optional butter for 8–10 minutes without browning. Add garlic near the end.
Cook the tomato purée for about one minute. Add the tomatoes with their juice and crush them. Reduce for 5–10 minutes before adding stock.
Add stock, salt, pepper and a little oregano if using. Simmer covered for 20–25 minutes.
Remove from the heat and blend smooth with a stick blender. Adjust with vinegar a little at a time and optional cream or crème fraîche. A small pinch of sugar is optional if the flavour needs it. Add fresh basil at the end.
Get to know the spices in this dish
About this version
Compiled from the earlier San Marzano recipe. The original quantity of one 400 g tin and 5 dl stock is calculated here as two main-course portions or four small starters; the website scales to four main-course portions by default.
Good to know before you cook
Whole tomatoes with their juice
Use whole peeled tinned San Marzano tomatoes in this version. Oven-roasted Juanita tomatoes belong in the other tomato soup.
Thicker or lighter
For a thicker soup, hold back some stock and adjust after blending. Add more if it becomes too concentrated.