This 4-ingredient tomato soup with tomato sauce is total comfort food! The soup is delicious, creamy, and packed with flavor. Made with minimal effort, simple ingredients, and ready in 30 minutes, everyone will love this super easy tomato soup recipe!
Can you make tomato soup out of tomato sauce?
Yes! If you’re looking for the quickest way to make tomato soup, then this is the one for you!
The soup is made with pantry staples you probably already have on hand. The ingredients are easy to find and inexpensive – making this recipe perfect when you want a satisfying meal but are short on time.
I love using tomato sauce in recipes because it cuts down on prep time, and I find them even more aromatic than fresh tomatoes.
And thanks to this unassuming ingredient, you get a velvety, flavor-packed soup that will have your family asking for more.
Homemade tomato soup is classic comfort food you can enjoy year-round (even when it’s not soup season). It makes a terrific lunch and dinner, especially with a grilled cheese sandwich or garlic bread on the side.
♥ Why tomato soup with tomato sauce works
There are a few reasons why tomato sauce is an excellent starting point for homemade tomato soup:
- Quick & easy: Like our tomato soup with canned tomatoes, the recipe comes together in a cinch, perfect for a busy weeknight.
- Tasty comfort food: Homemade tomato soup is comfort food at its best and a yummy addition to a sandwich for a hearty meal.
- Flavor & consistency: The tomatoes for tomato sauce are harvested and processed at their peak ripeness, ensuring the best taste and quality. That way, you can enjoy delicious tomato flavor year-round, even when fresh tomatoes are not in season.
- Prep & convenience: Tomato sauce is a great way to reduce prep time. No chopping or peeling, just pop the jar open and dump it in.
- Versatility: Tomato sauce comes in all kinds of varieties – plain, smooth, chunky, with herbs, vegetables, or even fire roasted.
Ingredients
This easy tomato soup with tomato sauce needs only 4 ingredients (aside from salt and pepper). Please see the recipe card below for the exact measurements.
- Tomato sauce is the base of the soup. Pick your favorite unseasoned or pre-seasoned tomato sauce. I have tried this soup with different brands (like Great Value, Hunt’s, Contadina, Del Monte, Lucini, Goya, Rao’s – you name it), and it always turns out delicious. Only have tomato paste? Try this tomato soup with tomato paste!
- Vegetable stock helps to thin out the tomato sauce and create the perfect consistency. Feel free to substitute chicken broth if your soup doesn’t have to be vegan/vegetarian.
- Diced onion: A white or yellow onion works great here. Yellow will give you a mellower aroma, while white creates a more pungent taste.
- Olive oil contributes to the overall flavor and helps to sauté and caramelize the onion. Butter is also fine.
- Salt & pepper (optional) give the soup additional flavor. You may not even need them if your broth is salty, and the tomato sauce already has seasonings.
How to make tomato soup from tomato sauce
Turning tomato sauce into tomato soup is quick and easy! Here are the step-by-step instructions:
1: Sauté onion
- Heat the oil in a large pot, saucepan, or Dutch oven over medium heat.
- Add the chopped onion sauté, stirring frequently, for 4 to 5 minutes, until fragrant and softened.
2: Add liquid ingredients
- Pour the tomato sauce and vegetable broth into the pot to the sautéed onion.
- Stir to combine.
3: Cook soup
- Cover the pot with a lid and bring to a boil over medium-high heat.
- Then reduce the heat to a low and let the soup simmer for 20 minutes. Stir occasionally to prevent the soup from burning.
4: Season & serve
- Season the soup with salt and pepper according to your taste.
- Serve the tomato sauce warm with crusty bread or a sandwich on the side.
- Optional garnish with grated parmesan cheese, fresh basil leaves, and a sprinkle of pepper. Enjoy!
Tips
Follow these tips and tricks to cook the best homemade tomato soup possible!
- Use a non-reactive pot: Tomatoes are acidic and react with certain metals (like aluminum, copper, and cast iron), producing a metallic taste.
- Balance the acidity: Some brands of tomato sauce taste a little too tart. Add a teaspoon of sugar or a pinch of baking soda to neutralize the acidity.
- Taste the soup: Try the soup and season with salt and pepper to your liking. Add diced chiles for a spicier aroma or cayenne pepper for some heat.
- Adjust the consistency: Add more or less vegetable broth depending on thin or thick you like your tomato soup.
- Puree the soup: If you use a chunky tomato sauce and want a perfectly smooth soup, remove it from the heat and let it cool for 5 minutes. Then puree with an immersion blender until your desired texture. Don’t overfill the container because hot stream from the container can cause the lid to pop off.
Variations
- Fresh tomatoes: If you have high-quality, ripe tomatoes available, you can certainly use them in this homemade tomato soup. Be sure to puree them in a blender or food processor and then go ahead with the recipe as outlined.
- Creamy tomato soup: Add a cup of heavy creamy or light cream for an extra creamy tomato soup. Wait until the soup has slightly cooled before incorporating the cream so it doesn’t curdle.
- Spicy tomato soup: Crushed red pepper, hot sauce, sriracha, diced green chilies, or even salsa will add heat to this easy tomato soup recipe.
- Roasted tomato soup: Use roasted tomato sauce as the base, such as Rao’s roasted garlic sauce.
- Add pasta: Stir 1 to 2 cups of cooked pasta into the tomato soup. Short noodles like macaroni, penne, fusilli, shells, farfalle, and alphabet pasta work best.
- Include a protein: Add grilled chicken strips, roasted chickpeas, white beans, or bacon bits into the soup for a protein boost.
Serving suggestions
Tomato soup using tomato sauce is hearty enough to be a full meal. It tastes best served hot, topped with fresh basil and grated parmesan. Here are some tasty toppings and sides for tomato soup:
- Toppings: Finish with a drizzle of olive oil, chili oil, or pesto. Or swirl a spoonful of heavy cream or sour cream into your tomato soup. A sprinkle of pepper, fresh herbs, and Italian seasoning is also a great garnish.
- Grilled cheese sandwich: Homemade tomato soup and grilled cheese are a classic pairing. Or try it with Italian cheese bread and warm garlic bread.
- Bread & croutons: Serve the soup with crusty bread or dinner rolls for dunking. For a bit of crunch, toss a handful of croutons, roasted nuts, pumpkin seeds, mini pretzels, or crackers on your soup.
- Salad & veggie sides: A fresh green salad or roasted veggies are great accompaniments to this soup. Try it with Caesar salad or spinach caprese salad.
Storage instructions
Store tomato soup made from tomato sauce
- Store: Keep leftover tomato soup in an airtight container in the fridge and consume within 5 days.
- Reheat: Warm the soup on the stove over medium-low heat or in the microwave. Stir the soup well to combine the ingredients.
- Freeze: Let the tomato soup cool to room temperature. Pour it into a large freezer bag or a freezer-safe container. Leave some room, as the liquid will expand as it freezes. Note the date and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Can I make tomato soup in advance?
Of course! Preparing tomato soup ahead of time gives the ingredients more time to meld and mingle, creating an even more flavorful soup.
This tomato sauce soup recipe is great for meal prep and will last in the fridge for up to 5 days or in the freezer for up to 3 months.
FAQ
What is the best tomato sauce for soup?
Plain, flavored, smooth, or chunky tomato sauce all work here. Which one you choose depends on the desired texture and taste.
Why does my tomato soup taste sour?
Some brands of tomato sauce are more acidic than others, which can cause a sour or bitter taste. You can balance the flavor with 1 to 2 tablespoons of sugar or honey or 1/4 teaspoon of baking soda. Add only a little at a time until the taste improves.
Why did my tomato soup curdle?
Since tomatoes are acidic, dairy can curdle when added to tomato soup. Pouring cold cream into hot soup can also result in curdling. To avoid this, temper your cold cream with a few tablespoons of warm soup before stirring it into the rest of the soup.
More soup recipes
A steaming bowl of homemade soup is like a warm hug. I like cooking soup year-round because it comes in endless flavor varieties and is usually a one-pot meal. Here are some more recipes you need to try:
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Tomato Soup with Tomato Sauce
This 4-ingredient tomato soup with tomato sauce is total comfort food! The soup is delicious, creamy, and packed with flavor. Made with minimal effort, simple ingredients, and ready in 30 minutes, everyone will love this super easy tomato soup recipe!
Ingredients
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1 large jar/can tomato sauce (approx. 29 to 32 oz / 800 to 900 g )
- 1 to 1 1/2 cups / 240 to 360 ml / 8 to 12 fl oz vegetable broth
- 1/2 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
Instructions
- Sauté onion. Heat the oil in a large pot, saucepan, or Dutch oven over medium heat. Add the chopped onion sauté, stirring frequently, for 4 to 5 minutes, until fragrant and softened.
- Add liquid ingredients. Pour the tomato sauce and vegetable broth into the pot to the sautéed onion. Stir to combine.
- Cook soup. Cover the pot with a lid and bring to a boil over medium-high heat. Then reduce the heat to a low and let the soup simmer for 20 minutes. Stir occasionally to prevent the soup from burning.
Tip 1: If the soup seems too thick, you can adjust the consistency by adding more broth.
Tip 2: If you use a chunky tomato sauce and want a perfectly smooth soup, remove it from the heat and let it cool for 5 minutes. Then puree with an immersion blender until your desired texture. - Season & serve. Season the soup with salt and pepper according to your taste. Serve the tomato sauce warm with crusty bread or a sandwich on the side. Optional garnish with grated parmesan cheese, fresh basil leaves, and a sprinkle of pepper. Enjoy!
Notes
- Use a non-reactive pot: Tomatoes are acidic and react with certain metals (like aluminum, copper, and cast iron), producing a metallic taste.
- Balance the acidity: Some brands of tomato sauce taste a little too tart. Add a teaspoon of sugar or a pinch of baking soda to neutralize the acidity.
- Taste the soup: Try the soup and season with salt and pepper to your liking. Add diced chiles for a spicier aroma or cayenne pepper for some heat.
- Adjust the consistency: Add more or less vegetable broth depending on thin or thick you like your tomato soup.
- Puree the soup: If you use a chunky tomato sauce and want a perfectly smooth soup, remove it from the heat and let it cool for 5 minutes. Then puree with an immersion blender until your desired texture. Don’t overfill the container because hot stream from the container can cause the lid to pop off.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 170Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 2874mgCarbohydrates: 16gFiber: 2gSugar: 9gProtein: 3g
