Tomato Soup With Canned Tomatoes

This easy tomato soup with canned tomatoes is incredibly delicious and ready in 30 minutes with a few simple ingredients. Thick, sweet, and creamy, it’s the perfect light lunch or dinner and tastes delicious with a slice of crusty bread. And since the recipe starts with canned tomatoes, you can enjoy it year-round!

Homemade soup is the best, right? For more yummy soup recipes, try our 4-ingredient potato soup, curried zucchini soup, and ravioli soup next.

Homemade tomato soup with canned tomatoes

Soups are one of my favorite meals, and I absolutely love pumpkin soup and this tomato soup. Well, what’s so special about this tomato soup?

Glad you ask! My recipe has a thick, velvety texture and tastes insanely flavorful, thanks to lots of tomatoes, basil, and onion.

While I adore tomato soup made from fresh tomatoes, it’s not always possible to find juicy, sun-ripened tomatoes, especially in the thick of fall and winter.

My recipe takes advantage of canned tomatoes. They are super convenient (no rinsing, peeling, or chopping!), available year-round, and I always store a few cans in my pantry.

This easy tomato soup comes together in about 30 minutes and is perfect with a gooey grilled cheese sandwich on the side. You won’t find an easier and faster family weeknight meal!

Only have tomato sauce or paste? Try this tomato soup with tomato sauce or this tomato paste soup!

You’ll love that this canned tomato soup recipe has such a short ingredient list. Please see the recipe card below for exact measurements.

• Olive oil to sauté the onion.
• Butter adds richness and flavor to the soup.
• Onion: A chopped onion infuses every sip of this soup with a savory taste. Feel free to swap in shallots.
• Italian seasoning adds another layer of flavor and helps the soup taste like it’s been simmering all day.
• Canned tomatoes are a nice shortcut and deliver amazing tomato flavor. Both whole and crushed tomatoes are fine. You don’t even have to drain the can since the juices go in the pot as well. I highly recommend San Marzano tomatoes, which are the best canned tomatoes and will make all the difference in taste.
• Vegetable broth is the liquid base and adjusts the consistency of the soup, also adding additional flavor.
• Salt and pepper enhance the other aromas in the soup.

I wanted to keep my canned tomato soup recipe simple with minimal products, but feel free to play with any of the following ingredients and make the recipe your own!

• Sugar: If you prefer your tomato soup a bit sweeter, add 1 to 2 tablespoons of sugar. Including sugar emphasizes the sweetness of the tomatoes, and kids will love it!
• Baking soda: If you find your easy tomato soup too tart, add a little baking soda. It’s an old trick: baking soda balances the tomatoes’ acidity and creates a milder taste. Start with 1/4 teaspoon and adjust from there.
• Garlic: You can never go wrong with garlic. 2 to 3 finely minced garlic cloves or 1 teaspoon of garlic powder will do the trick.
• Fresh basil: To bring out the Italian flavor, stir 1/4 cup chopped fresh basil into the soup. I’ve listed basil as optional since it can be tricky to find in the winter.
• Other herbs: You also can play with the herbs and season your soup with thyme, oregano, or rosemary.
• Chicken broth: You can use chicken broth if you’re not looking for a vegetarian tomato soup.
• Creamy tomato soup: For a richer, creamy consistency, stir 1/2 cup cream or half-and-half into the soup after pureeing the tomatoes.

• Paring knife and chopping board to cut the onion.
• Large, non-reactive pot and wooden cooking spoon to cook the soup. Since tomatoes are acidic, be sure to use a non-reactive pot. Stainless steel and enamel-coated pots are best. Avoid cast iron and copper, which are metals that can react with the tomatoes and alter the taste.
• Immersion blender or regular blender to puree the soup. I find a stick-type immersion blender more convenient since you can puree the soup right in the pot – it makes less of a mess! You can also puree your canned tomato soup in a regular blender. I’ve included instructions for both methods below.

This quick tomato soup recipe with canned tomatoes tastes like it’s been bubbling away on the stove all day – but it’s actually ready in 30 minutes!

1. Sauté the onion

• Heat the olive and butter in a large, non-reactive heavy-bottomed pot or Dutch oven over medium heat.
• Add the onion and cook, occasionally stirring, until soft and fragrant, for about 5 to 7 minutes.

2. Bring to a boil

• Add the canned tomatoes, broth, and Italian seasoning.
• Cover with a lid and increase the heat to medium-high and bring to a boil.
• Then reduce the heat to low and simmer for 15 minutes (with the lid still on).

3. Puree the soup

• Puree the soup with an immersion blender until it reaches your desired consistency.
• Season. Taste the soup and season the soup with salt, ground black pepper, and more Italian seasoning according to your taste.

4. Serve

• Ladle the tomato soup into bowls and garnish with a drizzle of olive oil, heavy cream, croutons, grated parmesan, and fresh basil if desired.
• Serve warm and enjoy!

Tomato soup from canned tomatoes makes a simple yet hearty and satisfying lunch and dinner that kids and adults alike enjoy. Serve your tomato soup with crusty bread (sourdough and French bread are delicious!). We also love it with garlic bread and Italian cheese bread.

And, of course, there is no better pairing than a warm bowl of tomato soup and thick, toasty grilled cheese. It’s great for dunking!

Topping ideas

You can keep the garnishes as simple or elaborate as you want. A sprinkle of grated parmesan cheese and extra fresh basil leaves is a quick garnish.

You can also finish your canned tomato soup with a swirl of heavy cream, a dollop of crème fraiche, a drizzle of olive oil, crispy croutons, and a few cracks of black pepper.

How to store tomato soup with canned tomatoes

I love making this easy tomato soup recipe ahead of time because it’s a tasty lunch throughout the week. The soup is so easy to heat up and serve!

• Store: You can keep the soup in an airtight container in the fridge for 3 to 4 days.
• Reheat: Warm the soup in a pot on the stove or zap individual portions in the microwave in 30-second bursts until hot.
• Freeze: Store the soup in a freezer-friendly container or freezer bag and freeze for 4 to 5 months. Thaw overnight in the refrigerator before reheating.