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!

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!

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.

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

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!

• 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.

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.

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.

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!

• 4-Ingredient Potato Soup
• Chunky Chicken Noodle Soup
• Chicken and Stars Soup
• Bell Pepper Soup
• Cress Potato Soup