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Tomato Soup with Tomato Paste

Tomato soup with tomato paste brings nostalgic warmth to chilly days! Made from tomato paste, vegetable broth, and herbs, it’s a bowlful of creamy, delicious comfort. The recipe is easy to make with pantry staple ingredients and ready in about 25 minutes.

Crave more cozy soup recipes? Be sure to add this Chick Fil A chicken noodle soup, pumpkin soup, and curried zucchini soup to your meal planning!

bowl of tomato soup from paste with a slice of toast.

Tomato soup from paste

Soup is the best comfort food for cold weather, and your family will adore this tomato paste soup.

It’s super thick, creamy, full of delicious tomato flavor, and perfect for a crispy, melty grilled cheese sandwich.

Making tomato soup from tomato paste is perfect for cold nights when plump summer tomatoes are all but a distant memory.

Plus, the recipe could not be easier. It’s so quick and simple that you can make it even on busy weeknights!

Looking for a recipe with canned tomatoes or tomato sauce? Check out our recipes for tomato soup with canned tomatoes and tomato soup with tomato sauce!

tomato paste tomato soup ingredients.
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Ingredients

Let’s chat about the ingredients that go into tomato soup using tomato paste. They are all easy -to-find items you probably already have in your pantry. Please see the recipe card below for exact measurements.

  • Tomato paste is concentrated tomatoes. Fresh, ripe tomatoes are strained to remove the skin and seeds and then cooked down into a thick paste. Since it’s so concentrated, tomato paste is very flavorful, and you need less compared to canned tomatoes or tomato sauce. I recommend plain tomato paste for this recipe, not the seasoned versions.
  • Onion adds depth and complexity to the flavor profile and provides an aromatic base for the soup.
  • Garlic: The pungent, slightly sweet garlic flavor complements the tomatoes and onion. It adds a delightful, savory quality to the soup.
  • Butter is used to sauté the onions and garlic. It adds richness and helps create a flavorful base for the soup.
  • Vegetable broth serves as the liquid base of the soup, ensuring the right consistency and infusing additional flavor. You will need 4 cups for this recipe.
  • Salt + pepper add to the taste. Salt enhances the flavors of all the ingredients, while freshly ground black pepper provides a gentle heat and a touch of spiciness.
  • Italian seasoning infuses the soup with a subtle herbal note and complements the taste of the tomatoes.
  • Evaporated milk creates a creamy, velvety texture, making the soup richer and more indulgent. This is optional and you can leave it out if you prefer a lighter soup.
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How to make tomato soup with tomato paste

Making tomato soup from paste is very easy, and it comes together in under 30 minutes! Here are the instructions step by step:

step 1 sauté the aromatics.

1. Saute the aromatics

  • Melt the butter in a large pot or Dutch oven over medium heat.
  • Once the butter is heated, add the finely sliced onion. Sauté until it becomes translucent and soft, about 4 to 5 minutes.
  • Next, add the garlic and stir-fry for another minute until fragrant.
step 2 add tomato paste and vegetable stock.

2. Add tomato paste and vegetable stock

  • Add the vegetable broth and tomato paste to the pot and stir well to combine.
step 3 simmer soup.

3. Simmer soup

  • Bring to a boil over medium-high heat, then reduce the flame to medium-low, put on the lid and let the tomato soup simmer for 15 minutes.
step 4 add evaporated milk and seasoning.

4. Add evaporated milk and seasonings

  • Remove the soup from the heat and stir in the evaporated milk and Italian seasoning.
  • Season the soup to taste with salt and freshly ground pepper according to your taste.
step 5 serve tomato soup.

5. Serve tomato soup

  • Ladle the soup into bowls.
  • Garnish with a drizzle of olive oil, a sprinkle of pepper, and chopped parsley or basil leaves.
  • Serve warm with grilled cheese or toasted bread. Enjoy!
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Tips

  • Cook the soup in a non-reactive pot: A stainless steel pot or an enameled cast iron pot is best for tomato soup because these materials won’t react with the acidity in tomato paste. Avoid aluminum, cast iron, and copper pots because they are reactive and will alter the taste of the soup.
  • Adjust the texture: Add more tomato paste and simmer the soup longer to cook off more liquid to create a thicker consistency. Add a bit more vegetable broth or evaporated milk for a slightly thinner soup.
  • Puree the soup: The soup is pretty smooth since we’re using tomato paste. However, there will still be small bits of the sautéed onion. If you prefer a completely silky texture, puree the soup with a stick immersion blender or in a regular blender.
  • Make-ahead: Tomato soup with tomato paste is a great dish to prepare 2 to 3 days ahead. Cook the soup, let it cool, and then store it refrigerated until ready to eat.
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Substitutions & add-ins

  • Half-and-half can be used in place of evaporated milk. You can also swap in a plan-based cream if you need a dairy-free option.
  • Olive oil is a good replacement for the butter in this recipe. You need 3 tablespoons.
  • Sugar: Feel free to add a dash of sugar to level out the acidity of the tomato paste.
  • Chicken broth or chicken stock can be used in place of vegetable stock.
  • Fresh basil leaves are a classic pairing with tomatoes, both for flavor and garnish. Basil provides a fresh, herbaceous aroma and a pop of green color.
  • Bay leaves infuse the tomato soup with a pleasant, earthy aroma and depth of flavor. Add 2 to 3 bay leaves while simmering the soup and remove them before serving.
  • Carrot: Sometimes, I like to add to grated carrots when sauteing the onion. Carrots provide a subtle sweetness and contribute to the overall flavor of the soup.
enamel pot full of tomato paste soup.
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Serving suggestions

Once the tomato soup with tomato paste is ready, serve it warm with your favorite dippers and toppings. Here are some tasty suggestions:

  • Toppings: Garnish with a swirl of cream, a dash of fresh chopped herbs, or a spoonful of grated parmesan cheese.
  • Croutons: Cut bread into 1/2-inch cubes, toast with a little butter in a pan on the stove, and toss some into this creamy tomato soup.
  • Bread & dinner rolls: Toast, sourdough bread, Italian cheese bread, garlic bread, cornbread, and dinner rolls are great companions to this tomato paste soup.
  • Grilled cheese sandwich: Prepare a delicious grilled cheese to dip into the soup. It’s the best pick me up on cold days!
  • Soup night: Host a soup night and serve some of these soup recipes as well: Panera chicken noodle soup, ravioli soup, and broccoli zucchini soup.
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Storage instructions

How to store tomato paste tomato soup

The soup will keep well in an airtight container in the fridge for up to 5 days.

Reheat the soup in a pot on the stovetop until warmed through and bubbling.

Freeze tomato paste soup

You can also freeze your soup for about 2 to 3 months. Let it cool down and pour it into a freezer-friendly container for storage.

I suggest freezing it in individually sized portions or in portions that you’d eat in a sitting as a family.

When you are ready to eat, let it thaw overnight in the refrigerator, and then reheat it on the stovetop or in the microwave.

2 bowls of tomato soup recipe with tomato paste.
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FAQ

Can you make tomato soup out of tomato paste?

Yes, you can make tomato soup from tomato paste and here’s why:
 
Taste: Tomato paste is more uniform in flavor and will yield more consistent results.

Texture: While fresh tomatoes can result in a watery consistency, tomato paste will always give you a thick, creamy soup.

Availability: Tomato paste is an easy-to-find pantry staple that’s available year-round. Truly excellent tomatoes are only available during the summer months.
 
To put it simply: For flavor, texture, and ease, I believe tomato paste is an excellent option for soup.

How do you make tomato soup less sour?

Evaporated milk will reduce the acidity of tomato soup. If you find the taste is still too tart, cook in 1/4 tsp baking soda. Baking soda neutralizes the acidity of the tomato paste.

How do you thicken tomato soup?

Homemade tomato soup from tomato paste is quite thick. However, if you want to thicken it some more, try one of these tips:

Cook the soup uncovered until some of the liquid has cooked off and the texture thickens.

Add a few extra tablespoons of tomato paste and cook until thickened.

Mix 1 tbsp water with 1 tbsp cornstarch. Stir the flurry into the soup and bring to boil for 1 minute.

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More soup recipes

Homemade soup is one of my very favorite foods! If you love it as much as I do, then I have a few more hearty soup recipes you should try!

Did you enjoy this recipe? Give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment! Appreciate it so much, thank you!

If you had any issues, I’d appreciate the chance to help you troubleshoot before you rate.

how to make tomato soup with tomato paste.

Tomato Soup Recipe with Tomato Paste

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Tomato soup with tomato paste brings nostalgic warmth to chilly days! Made from tomato paste, vegetable broth, and herbs, it's a bowlful of creamy, delicious comfort. The recipe is easy to make with pantry staple ingredients and ready in about 25 minutes.

Ingredients

  • 3 tbsp butter
  • 1 large onion, chopped (white or yellow)
  • 2 garlic cloves, finely minced
  • 4 cups / 950 ml / 32 fl oz vegetable broth
  • 12 oz / 340 g tomato paste
  • 1 cup / 240 ml / 8 fl oz evaporated milk
  • 2 tbsp Italian seasoning
  • 1 tsp salt, or to taste
  • 1/2 tsp ground black pepper, or to taste

Instructions

  1. Saute the aromatics. Melt the butter in a large pot or Dutch oven over medium heat. Once the butter is heated, add the finely sliced onion. Sauté until it becomes translucent and soft, about 4 to 5 minutes. Next, add the garlic and stir-fry for another minute until fragrant.
  2. Add tomato paste and vegetable stock. Add the vegetable broth and tomato paste to the pot and stir well to combine.
  3. Simmer soup. Bring to a boil over medium-high heat, then reduce the flame to medium-low, put on the lid and let the tomato soup simmer for 15 minutes.
  4. Add evaporated milk and seasonings. Remove the soup from the heat and stir in the evaporated milk and Italian seasoning. Season the soup to taste with salt and freshly ground pepper according to your taste.
  5. Serve tomato soup. Ladle the soup into bowls. Garnish with a drizzle of olive oil, a sprinkle of pepper, and chopped parsley or basil leaves. Serve warm with grilled cheese or toasted bread. Enjoy!

Notes

Tips

  • Cook the soup in a non-reactive pot: A stainless steel pot or an enameled cast iron pot is best for tomato soup because these materials won't react with the acidity in tomato paste. Avoid aluminum, cast iron, and copper pots because they are reactive and will alter the taste of the soup.
  • Adjust the texture: Add more tomato paste and simmer the soup longer to cook off more liquid to create a thicker consistency. Add a bit more vegetable broth or evaporated milk for a slightly thinner soup.
  • Puree the soup: The soup is pretty smooth since we're using tomato paste. However, there will still be small bits of the sautéed onion. If you prefer a completely silky texture, puree the soup with a stick immersion blender or in a regular blender.
  • Make-ahead: Tomato soup with tomato paste is a great dish to prepare 2 to 3 days ahead. Cook the soup, let it cool, and then store it refrigerated until ready to eat.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 1436mgCarbohydrates: 30gFiber: 5gSugar: 20gProtein: 9g

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