This Tomato Soup with Canned Tomatoes is a quick and easy homemade soup made with simple pantry ingredients, requiring just 5 minutes of prep time. It's creamy, tangy, and delicious, the perfect weeknight recipe.
My Tomato Paste Soup is one of my most popular recipes, and some of the readers have been asking for a similar version made with canned tomatoes.
Creating new soup recipes is always such an exciting process, from developing and testing to that first spoonful. It's that proud little moment every home cook knows well.
And this quick homemade tomato soup is absolutely creamy, delicious, and cozy, evoking the same feeling!
A Quick Look At The Recipe
- Time & Yield: 25 Minutes & 4 Servings
- Heat Level & Customization: Subtle heat; You can turn it up or down.
- Main Ingredients: Canned tomatoes, onion, crushed red peppers.
- Equipment Needed: Soup pot and mixing bowl.
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Why You'll Love This Recipe
⭐️Super quick and easy to make, perfect for busy days.
⭐️It's customizable and adaptable.
⭐️Rich, creamy, and a fabulous soup.
Key Ingredients
- Olive oil: Feel free to substitute with butter for that creamy finish.
- Onion: Red onions bring a slightly sharp, spicy note, while yellow or sweet onions mellow things out. Both work great.
- Garlic powder: I've made with garlic powder, as I wanted to make this recipe with minimal prepping. However, you can substitute with freshly minced garlic for more flavors.
- Tomatoes: I used canned whole peeled tomatoes, but you can easily substitute them with crushed or diced tomatoes.
- Broth: I prefer chicken broth for its rich flavor, but if you want to make this soup vegan, use vegetable broth instead.
- Sugar: A pinch of sugar for balancing the tomato's unique flavors.
- Dried Basil: You can swap this with Italian seasoning.
- Crushed red pepper: Optional. Adds a subtle heat.
- Half-and-half: You can substitute it with heavy cream for a creamier texture and whole milk or a plant-based milk for a lighter version.
How To Make Tomato Soup With Canned Tomatoes
- Step 1. Sauté the onion in olive oil until it is soft and lightly golden.
- Step 2. Add tomatoes, broth, garlic powder, sugar, salt, ground black pepper, crushed red pepper, and basil; simmer 10-12 minutes.
- Step 3. Blend until smooth using an immersion blender or regular blender.
- Step 4. Stir in half-and-half (or cream/milk) and warm 2-3 minutes; taste and adjust.
♨️How To Adjust The Heat Level
- This recipe has a subtle heat that mainly comes from crushed red pepper flakes and ground black pepper.
- If you like a little extra kick, stir in more ground black pepper or crushed red pepper flakes.
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The Leftovers
- You can store the leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- When reheating, warm it gently over low heat to keep the half and half from separating.
Tomato Soup with Canned Tomatoes FAQs
Serve it with crunchy croutons, a sprinkle of fresh basil, or a side of garlic bread for a complete, comforting meal.
Absolutely! If you're substituting, use about 2 pounds of ripe tomatoes. Blanch them, remove the skins, and then add them to the recipe just as you would canned tomatoes.
Yes, you can! Simply substitute the butter with olive oil and use coconut milk, cashew cream, or any plant-based cream instead of heavy cream.
Of course! You can add cabbage, celery, bell peppers, or even extra onions. Just sauté them along with the onions at the beginning for added flavor and texture.
What to Serve with this Tomato Soup
If you tried this Tomato Soup with Canned Tomatoes or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went. I love hearing from you!
📖 Recipe
Tomato Soup With Canned Tomatoes
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 1 teaspoon garlic powder
- 28 oz canned tomatoes (diced, crushed, or whole)
- 1 cup chicken broth or vegetable broth
- 1 teaspoon sugar
- ½ teaspoon salt adjust to taste
- ¼ teaspoon Ground black pepper
- ¼ teaspooon crushed red pepper flakes
- ½ teaspoon dried basil (See Notes. 2)
- ½ cup half-and-half or heavy cream/whole milk
Instructions
- Over medium heat, place a Dutch oven or similar, add olive oil and chopped onion, and cook for 4-5 minutes, until soft and slightly golden.
- Pour in the canned tomatoes (including their juice), broth(chicken/vegetable), garlic powder, sugar, salt, ground black pepper, crushed red pepper flakes, and dried basil.
- Bring to a simmer and let it cook for about 10-12 minutes, allowing the flavors to blend.
- Use an immersion blender right in the pot to puree until smooth(or transfer carefully to a blender).
- Stir in the half-and-half(heavy cream or whole milk) and let it warm through for 2-3 more minutes. Taste and adjust seasoning if needed.
- Ladle into bowls and ENJOY with grilled cheese or croutons!!
Notes
- You can swap canned whole tomatoes with crushed or diced; chicken or vegetable broth both work well depending on preference or dietary needs.
- Dried basil works beautifully here, but you can swap it with Italian seasoning or oregano.
- For creaminess, use half-and-half or substitute heavy cream; for a lighter or vegan version, use whole milk or plant-based milk.
- Adjust heat easily by adding extra ground black pepper or a pinch of crushed red pepper flakes.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months; reheat gently to prevent curdling.
- Serve with croutons, fresh basil, or garlic bread; feel free to add veggies like celery, cabbage, peppers, or extra onions for more body.
Nutrition
Additional Info
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