San Marzano Tomatoes: The Star Ingredient of Pizzas and Tomato Soup!

We all know that San Marzano tomatoes are a must for Neapolitan pizzas, but these sweet, rich tomatoes are a deliciously versatile ingredient for other recipes too. As we welcome the first day of autumn, the nights are getting cooler, signalling the transition into soup season. What better way to embrace the change than with a comforting bowl of homemade tomato soup?

This easy recipe, made with Nolano San Marzano tomatoes, is sure to become a family favourite. Packed with flavour and simple to prepare, it’s the perfect way to warm up as we move towards winter.

San Marzano Tomato Soup Recipe

Easy and creamy San Marzano tomato soup, made with sweet and flavourful Nolano San Marzano tomatoes, garlic, and basil. This vegan, gluten-free soup is healthy, delicious, and simple to make.

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients:

• 2 x 400g cans San Marzano tomatoes (whole)

• 1 large sweet onion, diced

• 4 cloves garlic, minced

• 1 medium carrot, diced

• 1 stalk celery, diced

• 1 small parsley root, diced

• 1 bay leaf

• 1 litre low-sodium vegetable stock

• 60ml extra virgin olive oil

• 1 tsp sea salt

• 20 fresh basil leaves, roughly torn

• 60ml cream (optional)

Instructions:

1. Start by making a soffrito, the classic Italian base. Heat the olive oil over medium heat in a large enamelled cast iron pot. Add the diced onion and a pinch of sea salt. Sauté for about 5 minutes until softened.

2. Add the diced carrot, celery, parsley root, and bay leaf. Sauté for another 10 minutes until the vegetables begin to soften. Add the garlic and cook for one more minute.

3. Roughly crush the San Marzano tomatoes with your hands and add them to the pot. Stir well, then pour in the vegetable stock.

4. Bring to a gentle simmer and cook for 30 minutes, stirring occasionally.

5. (Optional) Stir in the heavy cream and simmer for another 2 minutes.

6. Remove from heat and blend using an immersion blender until desired consistency is achieved. For a rustic texture, blend briefly to leave some tomato and vegetable chunks.

7. Stir in the fresh basil, reserving a few leaves for garnish.

8. Ladle the soup into bowls and finish with a drizzle extra virgin olive oil or cream. Garnish with basil leaves and a pinch of chilli if desired.

Stock up on Nolano San Marzano Tomatoes here and enjoy your rich and velvety San Marzano tomato soup!