I've been trying to make tomato soup at home instead of buying those cartons from the store. I usually grab San Marzano canned tomatoes since they're cheaper than fresh ones in winter. Should I blend them smooth or leave some chunks? And how much garlic and basil is too much?
Canned tomatoes actually have more lycopene than fresh ones because they're processed at peak ripeness, so you're getting a nutritional win right there. The thing people miss is that San Marzanos can be watery - that's the real pitfall. Before you blend, drain your canned tomatoes in a strainer for 10-15 minutes and reserve the liquid. This gives you control over the final consistency instead of ending up with soup that's more like tomato juice.
As for texture, blending completely smooth is the move if you want that silky restaurant-style feel, but honestly the best approach is to blend it all first, then decide. You can always add back some of the drained liquid if it's too thick, or simmer it down if it's too thin. On garlic and basil - there's no real "too much" as long as you're tasting as you go. I'd start with 3-4 cloves minced for a pot and add fresh basil at the very end (it gets bitter if simmered too long). If you're using dried basil, maybe a teaspoon, but fresh is worth it.
The other thing that transforms canned tomato soup is a good fat and some acid. A splash of heavy cream or a drizzle of good olive oil rounds everything out, and a bit of balsamic or lemon juice at the end brightens it up so it doesn't taste flat. That's where the difference between your homemade version and store-bought really shows.
Do you prefer it restaurant-smooth or more rustic? San Marzanos are solid - I'd blend them completely smooth for that classic velvety feel, then pass it through a fine sieve if you want it even silkier. With garlic and basil, you really can't overdo it; I usually go with 4-5 cloves minced and a good handful of fresh basil at the end (or a tablespoon of dried if that's all you've got). The key is sautéing your garlic in butter or olive oil first to mellow it out, then adding the tomatoes - this keeps it from tasting sharp.
San Marzanos work great for this, and the smoothness really comes down to what you're going for texture-wise. I made tomato soup last winter using canned San Marzanos and went full blender route, then strained it through a sieve like the previous answer mentioned. The difference was noticeable - that silky restaurant-quality finish tastes way better than chunky homemade. If you want something quicker and less fussy, skip the sieve step and just blend it smooth. Either way beats those cartons you'd buy.
On the garlic and basil front, you can't really go overboard unless you're using whole heads of garlic or adding basil by the handful. I usually do 3-4 cloves of garlic (minced) per 28oz can, then add a small handful of fresh basil at the very end - literally just tear it and toss it in right before serving. If you're using dried basil, go lighter since it's more concentrated. The thing is, basil gets bitter if you cook it too long, so save most of it for finishing the soup rather than cooking it from the start. Garlic though? Cook it down in butter or oil first until it's golden and soft. That mellow, sweet garlic flavor is what makes the whole thing sing, versus raw garlic which tastes sharp and thin.
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