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Course: Soup
Keyword: pantry, tomatoes

Pantrified Tomato Soup

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 4 servings
This is hands down my favorite tomato soup and, with the exception of an onion and some garlic cloves, it's concocted entirely from pantry items. The key is to use "real" San Marzano tomatoes, a real piece of Parmesan Reggiano rind, and quality vinegar. Also...do NOT leave out the anchovy!
Photo by Lynne Calamia
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  • 2 tablespoons light olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 28 ounce can certified San Marzano whole peeled tomatoes, not drained (see note)
  • 15.5 ounce can chick peas, drained
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon brined capers, drained
  • 1 anchovy filet
  • 1-2 inch parmesan rind (the hard part that often goes to the dog)
  • 2 cups unsalted chicken stock (preferably homemade)
  • 1/2 cup white wine (pinot grigio or sauvignon blanc)
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon freshly ground black pepper

Specialized Hardware

4-5 quart heavy bottom pot or Dutch oven with lid
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 4 servings


  • Place the light olive oil, onion, garlic, and salt in a 4-5 quart heavy bottom pot or Dutch oven over medium-low heat and sweat for 5 minutes, stirring often and adjusting the heat to prevent browning.
  • Add the pepper flakes, tomatoes, chick peas, parsley, thyme, oregano, capers, anchovy, parmesan rind, and chicken stock. Boost the heat to bring to a boil, then adjust the heat to maintain a gentle boil. Cook, stirring occasionally to break up the tomatoes, for 10 minutes.
  • Reduce the heat to low, cover, and cook another 15 minutes.
  • Stir in the wine, vinegar, extra-virgin olive oil, and black pepper, then mash with a potato masher to break down the tomatoes (I prefer to maintain a somewhat chunky texture.)
  • Boost the heat to medium and cook, uncovered, at a simmer for 5 more minutes.
  • Kill the heat, replace the lid, and leave to meld the flavors for at least 15 minutes before serving.
  • Note: A lot of cans of tomatoes out there say "San Marzano" on the label but they're not. The genuine article will always bear two certification marks and they look like this:
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