Italian Tomato Soup a La Mama
Bring the comforting flavors of a traditional Italian kitchen to your table with "Italian Tomato Soup a La Mama." This hearty, homemade soup combines the rich sweetness of San Marzano tomatoes with a medley of aromatic vegetables, including onion, carrot, celery, and garlic, all sautéed to perfection in extra virgin olive oil. Simmered with fragrant dried herbs like basil and oregano and optionally finished with a swirl of heavy cream, this soup achieves a velvety, satisfying texture. Garnished with torn fresh basil leaves, freshly grated Parmesan cheese, and served alongside crusty bread, it’s a soul-warming dish perfect for any season. Ready in under an hour, this recipe is a quick and wholesome way to enjoy authentic Italian-inspired comfort food.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 28 ounces canned whole tomatoes (San Marzano, if possible)
- 2 cups vegetable broth (or chicken broth, if preferred)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional, to balance acidity)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 6 leaves fresh basil leaves, torn (for garnish)
- 0.25 cup parmesan cheese, grated (for garnish)
- 4 slices crusty bread (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes until the vegetables are tender and the onion is translucent.
Add the canned whole tomatoes to the pot. Break them up with the back of a wooden spoon.
Pour in the vegetable broth (or chicken broth) and stir to combine.
Stir in the dried basil, dried oregano, sugar (if using), salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender to puree. Return the soup to the pot if using a blender.
Stir in the heavy cream, if desired, for a creamier consistency. Heat for an additional 2-3 minutes, but do not bring to a boil.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish each with torn fresh basil leaves and grated parmesan cheese.
Serve hot with slices of crusty bread for dipping.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 6298 mg | 274% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 50.4 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1047 mg | 81% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
