Easy Tomato Soup (Made with Canned Tomatoes)

Easy Tomato Soup (Made with Canned Tomatoes) soups A flavorful and comforting classic recipe for when you crave tomato soup but don't have any fresh tomatoes on hand and don't want the pre-made stuff out a carton or can Homemade soups Easy Tomato Soup (Made with Canned Tomatoes) tomatoes

This easy creamy Tomato soup recipe is made with simple pantry ingredients. It is a really great tomato soup you can make all year round as it is made with canned tomatoes. It’s very flavorful and such a comforting classic and a recipe you gotta have in your back pocket for when you crave tomato soup but don’t have any fresh tomatoes on hand and don’t want the pre-made stuff out a carton or can. Enjoy with grilled cheese sandwiches, a classic combo, crusty bread or crackers.

Easy Tomato Soup

Why You Will Love This Recipe

  • It only requires simple pantry ingredients
  • No fresh tomatoes no problem - this recipe uses canned tomatoes
  • Very easy recipe to make
  • Yields a tomato soup with loads of flavor
  • Enjoy this recipe all year long even when tomatoes are out of season

Easy Tomato Soup

Homemade Tomato Soup Recipe Ingredients

  • BUTTER: Butter adds the best flavor and richness to this tomato soup. I personally prefer it to olive oil for this recipe, but if you prefer to use olive oil or half olive oil half butter that is fine.
  • RED ONION: I like the sweet flavor that red onion adds to the soup but if you prefer yellow onion that works too.
  • GARLIC: 6 cloves of garlic may seem like a lot but the flavor is so good. Feel free to adjust amounts to taste.
  • CARROT & CELERY: I like the sweetness and flavor the carrot and celery add to the soup - if you were going to skip one I would say skip the celery not the carrot. The carrot really helps balance the acidity of the tomatoes so I strongly recommend adding it too. If you are looking for extra veggies to add to the soup I often like to add red bell pepper - it adds a really nice flavor but it is quite prominent so keep that in mind.
  • TOMATOES: This recipe uses canned tomatoes and their tomato juices. Use good quality whole tomatoes for best flavor and texture.
  • BROTH: Use chicken broth or veggie broth - low sodium if possible so you can control the amount of salt added to the soup.
  • HERBS & SEASONING: Apart from salt and pepper I like to add Italian seasoning and red pepper flakes/ chili flakes. I also like to sometimes make my own seasoning blend with a little thyme, oregano and rosemary. Feel free to adjust amounts to taste of all the herbs and spices.
  • HONEY: Honey helps balance the acidity of the soup - if you prefer to use brown sugar, granulated sugar or agave feel free to do so. Adjust amount to taste - I usually do 1 teaspoon to 1 tablespoon depending on how acidic the tomatoes are.
  • CREAM: I use heavy cream to add richness to the soup - it is totally optional but I always love to swirl a little into the whole pot and when I serve it too. For a dairy-free version add vegan cream or coconut cream.
  • EXTRA ADD INS: This soup is just the right thickness - perfect for dipping in some crusty bread. But if you prefer it quite a bit thicker I recommend adding a half can of drained white beans to thicken and also adds protein.

Easy Tomato Soup

Easy Tomato Soup

How To Make Tomato Soup With Canned Tomatoes (full instructions in recipe card below)

  1. Sauté Vegetables & Aromatics: Saute the veggies and aromatics 4-5 minutes until softened
  2. Add Tomatoes and Broth, Simmer: Add tomatoes and their juices (break them up a little with a wooden spoon), broth and honey and simmer for 30 minutes. This helps all the flavors to develop
  3. Blend / Puree Soup: Blend the soup with a blender or immersion blender then return soup to pot and stir in the cream
  4. Serve: With fresh herbs, drizzles of extra cream or olive oil. Of course it tastes delicious served with its classic companion - grilled cheese sandwiches.

Easy Tomato Soup

Homemade Tomato Soup Storage & Freezing

  • STORAGE: Cooked and cooled soup can be stored in the fridge in an airtight container for about 3-5 days. Reheat stovetop over low heat or in the microwave
  • FREEZING: You can freeze homemade tomato soup and it can keep for up 1-3 months. Store in freezer bags or airtight freezer safe containers. Thaw in the fridge overnight and reheat stovetop over low heat or in the microwave. If you are freezing the soup I recommend leaving out the cream initially and adding it when you reheat the soup.

Easy Tomato Soup

Recipe

Yields: 1 litre soup
Servings: 4
Prep Time: 5-10 mins
Cook Time: 30 mins
Total Time: 35-40 minutes

Ingredients

  • 4 tablespoons unsalted butter
  • 1 red onion, peeled and diced
  • 1 medium carrot, peeled and diced
  • 1 celery stalk, diced
  • 6 small cloves of garlic cloves, peeled and chopped
  • ½ teaspoon Italian seasoning
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 2 (28-ounce cans) whole peeled San Marzano tomatoes
  • 1½ cups chicken or vegetable broth, plus more if needed
  • 1 teaspoon honey, plus more to taste
  • ¼-½ cup heavy cream

Directions

  1. Sauté Vegetables & Aromatics: Heat butter in a large soup pot, dutch oven or large saucepan over medium heat. Add the onion, celery, carrot, garlic, salt, pepper, chili flakes if using and Italian seasoning. Saute for 4 to 5 minutes, until softened.
  2. Add Tomatoes and Broth, Simmer: Add the tomatoes, broth and honey if using, stir well and use a wooden spoon to help crush or roughly chop the tomatoes, bring soup to a boil then reduce heat and simmer on low heat for 25-30 minutes, stirring occasionally.
  3. Blend Soup: Use an immersion blender to blend the soup or carefully transfer soup to blender and blend in batches if needed until soup is creamy and smooth in texture. Return soup to the pot. Stir in cream and taste and adjust for seasoning, adding more salt and pepper to taste.
  4. Serve: With fresh herbs (fresh basil leaves or fresh chopped chives ), extra drizzles of heavy cream or olive oil, freshly grated Parmesan or Parmesan crisps, crusty bread, and croutons.

Recipe Notes

  • STORAGE: Cooked and cooled soup can be stored in the fridge in and airtight container for about 3-5 days. Reheat stovetop over low heat or in the microwave
  • FREEZING: You can freeze homemade tomato soup and it can keep for up 1-3 months. Store in freezer bags or airtight freezer safe containers. Thaw in the fridge overnight and reheat stovetop over low heat or in the microwave. If you are freezing the soup I recommend leaving out the cream initially and adding it when you reheat the soup.

Easy Tomato Soup