tomato soup recipe canned tomatoes
The Best tomato soup recipe canned tomatoes
This soup is also surprisingly healthy for someone who loves it so much. The tomatoes are packed with lycopene, which is great for heart health, and the broth keeps it light but still satisfying. I don’t add much extra salt or fat, but it still tastes good—no one ever knows the difference. It’s the kind of meal that feels indulgent but isn’t, which makes it great for weeknights or when you want something cozy without the extra effort. My family loves it for game days, lazy Sundays, or just when we’re all craving something simple but hearty. It’s that kind of recipe that doesn’t take over the kitchen but still makes everything feel better.
Creamy Canned Tomato Soup
A comforting, velvety tomato soup made with canned tomatoes, rich in flavor and perfect for a cozy meal. Quick and easy to prepare with minimal effort.
🥘Ingredients
- 2 cans (28 oz each) crushed tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant, about 3-4 minutes. -
2
Add crushed tomatoes, vegetable broth, oregano, basil, red pepper flakes, salt, and black pepper. Stir well. -
3
Bring the mixture to a boil, then reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally, until thickened. -
4
Remove from heat and stir in heavy cream. Adjust seasoning if needed. -
5
For a smoother texture, blend the soup until smooth (optional). Return to heat if needed and warm through. -
6
Garnish with fresh parsley before serving.
🔧Equipment
- Large pot
- Medium saucepan
- Wooden spoon
- Blender (optional)
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, use half-and-half or coconut milk instead of heavy cream.
- Add a dash of hot sauce or a sprinkle of grated Parmesan for extra depth.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Watch Video Of How Creamy Canned Tomato Soup Works
❓ Frequently Asked Questions About Creamy Canned Tomato Soup
1. What is the best type of canned tomatoes to use in a classic tomato soup recipe, and why?
The best canned tomatoes for tomato soup are whole peeled tomatoes (like San Marzano or crushed tomatoes) because they retain more flavor and natural sweetness. Whole peeled tomatoes also have fewer additives, while crushed or diced tomatoes may contain preservatives or extra salt. San Marzano tomatoes, in particular, are prized for their rich, meaty texture and balanced acidity.
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2. How do I adjust the recipe if I don’t have fresh tomatoes or canned tomatoes?
If you only have fresh tomatoes, simmer them whole in water for 10–15 minutes to soften before blending. For canned tomatoes, check labels for added salt—reduce the salt in the recipe by ½ to ¾ tsp per cup of canned tomatoes to avoid over-salting. If using tomato paste (instead of canned tomatoes), increase the liquid (like broth or water) by ½ cup to prevent thickening.
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3. Why does my tomato soup turn out too thick, and how can I fix it?
Tomato soup can thicken due to natural pectin or over-reducing the tomatoes. To fix it:
– Strain the soup through a fine-mesh sieve to remove excess pulp.
– Add a splash of broth or water (½ cup) to thin it out.
– Simmer longer (5–10 minutes) to break down pectin naturally.
– If using tomato paste, reduce it by 1–2 tbsp and add extra liquid to balance.
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4. Can I make tomato soup with canned tomatoes and still keep it creamy?
Yes! For a creamy tomato soup, blend half the soup (after cooking) with a splash of heavy cream, half-and-half, or coconut milk, then stir it back in. Alternatively, add ½ cup of milk or cream at the end of cooking. For extra richness, blend in 1–2 tbsp of butter or 1 tbsp of olive oil before folding it back in.
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5. What’s the secret to a smooth, silky tomato soup texture?
For a silky texture:
– Blend the soup twice—first after cooking (for a chunky base), then again after adding cream/milk.
– Use a high-speed blender or immersion blender to avoid lumps.
– Strain through a cheesecloth-lined sieve for a ultra-smooth finish.
– Simmer gently to prevent thickening from natural tomato solids.
