recipe for tomato soup with tinned tomatoes
The Best recipe for tomato soup with tinned tomatoes
This recipe is also surprisingly healthy for what it is. Canned tomatoes are packed with lycopene, an antioxidant that’s been linked to heart health, and they’re easy on the stomach if you’re not feeling well. The garlic adds a boost of immune-supporting compounds, and a little olive oil or butter keeps it heart-friendly without sacrificing flavor. It’s the kind of dish you can serve at a casual family dinner, a potluck, or even just for yourself when you’re craving something warm and familiar. Plus, it’s so simple that even if you’re not the best cook, you’ll still end up with something delicious. My husband always says it’s the only soup that tastes better the next day after it’s been sitting in the fridge, so I never waste any of it. It’s the kind of recipe that’s practical, comforting, and just plain easy.
Classic Tomato Soup with Tinned Tomatoes
A comforting, creamy tomato soup made using canned tomatoes for ease. It’s rich, flavorful, and perfect for a cozy meal.
🥘Ingredients
- 4 cups vegetable or chicken broth
- 2 (28 oz) cans crushed tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 cup heavy cream or coconut milk (for dairy-free)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
👨🍳Directions
-
1
In a large pot, sauté the diced onion and minced garlic over medium heat until soft and translucent (~5 mins). -
2
Add the crushed tomatoes, broth, oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir well and bring to a simmer. -
3
Reduce heat to low, cover, and let it simmer for 15–20 mins until the mixture thickens slightly. -
4
For a smoother texture, blend half of the soup until smooth (optional). Return to the pot and stir in the heavy cream or coconut milk. -
5
Adjust seasoning with salt and pepper if needed. Simmer for another 5 mins to meld flavors. -
6
Garnish with fresh parsley and serve hot with crusty bread or grilled cheese.
🔧Equipment
- Large pot
- Medium saucepan
- Wooden spoon
- Blender (optional)
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra depth, add a splash of balsamic vinegar or a pinch of smoked paprika.
- Use low-sodium broth to reduce overall sodium content.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Variations
- Swap cream for a splash of cream cheese for a richer twist.
- Add a handful of spinach or kale in the last 2 mins for a nutrient boost.
Watch Video Of How Classic Tomato Soup with Tinned Tomatoes Works
❓ Frequently Asked Questions About Tomato Soup with Tinned Tomatoes
How do I make a creamy tomato soup using canned tomatoes?
To make a rich, velvety tomato soup, start by heating 1 can (400g/14 oz) of crushed or diced tomatoes with 1 tablespoon of olive oil in a pot over medium heat. Add 1 chopped onion, 2 cloves of minced garlic, 1 tsp of dried basil, ½ tsp of dried oregano, and 1 cup of vegetable or chicken broth. Simmer for 15–20 minutes until the flavors meld. Blend the mixture until smooth, then stir in ½ cup of heavy cream or coconut milk for extra creaminess. Season with salt, pepper, and a pinch of sugar if needed. For extra depth, add a splash of red wine while simmering. Serve hot with grated Parmesan or a dollop of sour cream.
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What can I substitute if I don’t have fresh tomatoes?
If you only have canned tomatoes, use 1 can (400g/14 oz) of whole peeled tomatoes (drained) or 2 cans (800g/28 oz total) of crushed tomatoes (like San Marzano) for a deeper flavor. For a smoother texture, blend the tomatoes first. If you want a slightly tangier taste, add 1 tbsp of tomato paste. Avoid overcooking canned tomatoes—they can turn mushy, so simmer gently for 10–15 minutes. If you’re using a mix of fresh and canned, adjust the liquid accordingly (e.g., add broth to balance the flavors).
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Can I make this tomato soup in an Instant Pot or pressure cooker?
Yes! For an Instant Pot, combine 1 can (400g) of crushed tomatoes, 1 cup of broth, 1 chopped onion, 2 garlic cloves, 1 tsp each of dried basil and oregano, and a pinch of salt. Secure the lid, set the valve to sealing, and cook on High Pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then blend until smooth. For a creamier texture, stir in ½ cup of cream or coconut milk after cooking. For a pressure cooker, follow similar steps but cook on high pressure for 5–7 minutes before releasing and blending.
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How do I avoid making my tomato soup too watery or too thick?
To prevent a watery soup, reduce the liquid gradually—start with 1 cup of broth and add more only if needed. If the soup is too thin, simmer it uncovered for 5–10 minutes to evaporate excess moisture. For a thicker soup, blend the tomatoes thoroughly first, then simmer longer. If it’s still too thin, strain out excess liquid through a fine-mesh sieve. For extra thickness, mix in 1–2 tbsp of tomato paste or cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before blending. Adjust seasoning with salt and pepper afterward.
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What are some great toppings or side dishes to serve with tomato soup?
Tomato soup pairs beautifully with these toppings and sides:
– Classic: Grated Parmesan cheese, fresh basil leaves, and a drizzle of olive oil.
– Creamy: A dollop of sour cream, crumbled feta, or a swirl of heavy cream.
– Crunchy: Toasted baguette slices, croutons, or a side of garlic bread.
– Fresh: A sprinkle of red pepper flakes, chopped cilantro, or arugula salad.
– Extra flavor: A side of grilled or roasted vegetables (zucchini, bell peppers) or a simple green salad with a lemon vinaigrette.
– Broth-based: A small bowl of warm broth for dipping bread or adding extra liquid if needed. For a hearty meal, serve with a side of steamed green beans or roasted potatoes.
