quick tomato soup recipe with canned tomatoes
The Best quick tomato soup recipe with canned tomatoes
The health benefits make it even more appealing. Canned tomatoes are packed with natural vitamins and antioxidants, and using whole tomatoes or crushed tomatoes keeps the fiber intact, which helps keep things feeling satisfying. It’s a great way to get in some extra veggies without much effort, and the broth base makes it light enough for a lighter meal if you’re watching portions. Plus, it’s always a crowd-pleaser—no one ever complains about the taste, and it’s something you can make in under an hour. It’s the kind of dish that feels like a little treat, but it’s also so simple that it never feels like a chore.
Quick Canned Tomato Tomato Soup
A simple, comforting soup made with canned tomatoes, onions, and a touch of cream for a velvety finish. Ready in under 30 minutes.
🥘Ingredients
- 2 cans (15 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 oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 5 minutes. -
2
Stir in minced garlic and cook for 30 seconds until fragrant. Add crushed tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a simmer. -
3
Reduce heat to low and let the soup simmer for 10 minutes. Stir in heavy cream and cook for another 5 minutes until slightly thickened.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Canned Tomato Tomato Soup Works
❓ Frequently Asked Questions About Quick Canned Tomato Tomato Soup
1. How do I adjust the spice level in this tomato soup?
Use a pinch of red pepper flakes or a dash of hot sauce to add heat if you prefer it spicier. For a milder flavor, reduce the amount of onion or garlic in the first step and skip the red pepper flakes entirely.
2. Can I make this soup ahead of time and reheat it?
Yes, you can prepare the soup up to 2 days in advance. Store it in an airtight container in the fridge and reheat gently over medium heat, stirring occasionally, until it reaches your desired temperature. Adding a splash of milk or cream before reheating can help prevent it from curdling.
3. What if I don’t have fresh herbs like basil or parsley?
Fresh herbs are optional, but if you don’t have them, you can still enjoy the soup. For a simple flavor boost, add a teaspoon of dried oregano or a pinch of dried basil to the broth before simmering. If you have lemon zest, a small amount (about 1 teaspoon) can add brightness without herbs.
4. How do I thicken the soup if it’s too watery?
To thicken the soup naturally, simmer it uncovered for an extra 5–10 minutes until it reduces slightly. For a faster fix, stir in a small amount of cornstarch mixed with 1–2 tablespoons of cold water before adding it to the broth. Cook until the mixture thickens. Avoid using flour directly over the soup to prevent a gummy texture.
