tomato soup recipe with canned tomatoes
The Best tomato soup recipe with canned tomatoes
I love this recipe because it’s so versatile. You can make it as light or as thick as you want, and it’s packed with vitamins and fiber from the tomatoes and onions. Plus, it’s a great way to use up any extra tomatoes you might have in the fridge. Whether you’re feeding a crowd or just making a meal for two, this soup is always a hit. It’s simple enough that even the kids can help with the prep, and it’s so satisfying that you’ll want to make it again and again. Plus, it’s one of those dishes that tastes even better the next day, so you can prep it ahead and enjoy it fresh whenever you’re ready.
Creamy Canned Tomato Soup
A simple, comforting soup made with canned tomatoes, garlic, and a touch of cream for a velvety finish. Perfect for a quick weeknight meal.
🥘Ingredients
- 2 cans (28 oz each) crushed tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large pot, sauté the diced onion and minced garlic over medium heat until softened, about 3–4 minutes. -
2
Add the crushed tomatoes, vegetable broth, dried basil, oregano, and red pepper flakes (if using). Stir well and bring to a simmer. -
3
Reduce heat to low and let the soup simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. -
4
Remove from heat and stir in the heavy cream or half-and-half. Season with salt and black pepper to taste. -
5
If you prefer a smoother texture, strain the soup through a fine-mesh sieve. Serve hot with crusty bread or grated Parmesan.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Canned Tomato Soup Works
❓ Frequently Asked Questions About Creamy Canned Tomato Soup
1. How long does it take to make this tomato soup?
This soup takes about 30 minutes total, including prep and cooking. The actual simmering time is around 20–25 minutes, depending on whether you use whole or crushed canned tomatoes.
2. Can I use fresh tomatoes instead of canned?
Yes, you can substitute fresh tomatoes by using about 3–4 pounds (or roughly 10 large tomatoes). Chop them roughly the same size as the canned tomatoes, then simmer them whole in the pot with the broth until soft.
3. What if I don’t have a heavy-bottomed pot?
A heavy-bottomed pot helps prevent hot spots, but any sturdy pot with a lid will work. Just stir occasionally and watch for uneven heating. If needed, reduce heat slightly to avoid scorching.
4. Should I strain the soup before serving?
No, it’s not necessary unless you prefer a very smooth texture. If you do strain it, use a fine-mesh sieve to remove skins and seeds, but the soup will still be hearty and rustic.
5. Can I make this soup ahead of time?
Absolutely. The soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, stirring in a splash of broth if it’s too thick.
