With the convenience of canned tomatoes, garlic, and onions and a few additional pantry ingredients, this Creamy Tomato Soup recipe comes together in about 40 minutes in one pot on the stovetop.
Dairy or plant milk balances the acidity while making it extra creamy. Share this comforting soup with crusty sourdough bread or grilled cheese sandwiches. This recipe is vegetarian, easily vegan, and gluten-free.
Table of Contents
A Classic Homemade Tomato Soup Recipe with Canned Tomatoes
This is one of those back pocket pantry staple recipes to have at the ready when you want something comforting but doesn’t require a lot of effort (or dishes). Everyone needs an easy tomato soup recipe!
Homemade tomato soup, whether with in-season fresh tomatoes or canned tomatoes, is pure comfort food in my book, and when it’s this simple to make, why not?
From customizing the blend of herbs and milk to adjusting its texture, there are several ways to personalize homemade tomato soup according to your preferences.
This Recipe Is:
- ready in about 40 minutes
- rich and flavorful
- freezer friendly
- vegetarian or vegan
You’ll love this simple creamy tomato soup if you enjoy tomatoes and making homemade soup recipes.
Ingredients You’ll Need
- Olive Oil – adds richness, and flavor to the soup.
- Yellow Onion – adds a sweet and savory flavor, offering depth and interest.
- Fresh Garlic Cloves – adds mellow earthy flavor and interest. There’s a lot in this soup – 6 cloves!
- Tomato Paste – an umami flavor builder, adds concentrated flavor and richness and aids in thickening the soup.
- Fresh Herbs – I love fresh rosemary in this soup, as it offers a mild and fresh background flavor that’s not overpowering. You can use fresh thyme or basil, whatever you prefer. For softer herbs like basil, add just before pureeing the soup. No fresh herbs on hand? Try a few teaspoons of dried Italian seasoning.
- Canned Whole Peeled Tomatoes – there are many varieties to choose from, but for this tomato-forward soup, I use San Marzano-style tomatoes from Muir Glen or San Marzano tomatoes from Cento. San Marzano tomatoes are a bit less acidic, have fewer seeds, and tend to be less watery than other varieties of canned tomatoes.
- Baking Soda – a surprise ingredient perhaps, but it helps balance the acidity of the soup. Just a touch, 1/4 teaspoon will do. This is a tip from American’s Test Kitchen I learned years ago.
- Salt – since different brands of canned tomatoes and vegetable broth vary in their salt content, I’ve kept the added salt to 1 teaspoon in this soup. Add more or less to taste.
- Vegetable Broth – use a high-quality vegetable broth for the best flavor. I use low-sodium Better Than Bullion vegetable concentrate. I love it because it’s organic, economical, produces less waste and the glass jar is easily recyclable. Plus, it tastes great!
- Cream / Milk – sometimes called tomato bisque when added to tomato soup, it aids in a creamy texture and mellows the acidity of the soup. You can use heavy cream, half n half or to make vegan soup, use plant milk. I like unsweetened Homemade Cashew Milk because I always have it on hand and it’s rich and creamy! You can use full-fat coconut milk (from a can), which adds a bit of sweetness and creamy texture.
- Lemon Juice – just a squeeze brightens the soup.
__________________________
Step by Step: How to Make Tomato Soup With Canned Tomatoes
Have you tried my Tuscan Tomato Chickpea Soup? It’s hearty, protein packed, and easy to make!
What to Serve with Homemade Tomato Soup
From condiments to sides, here’s some ideas for what to share with tomato soup:
Condiments:
- dollop with Lemon Basil Pesto or Garlic Scape Pesto
- top with homemade Sourdough Croutons
- top with Crispy Lemon Garlic Chickpeas
- sprinkle with grated parmesan cheese
- top with fresh torn basil
Sides:
Pro Tips
- Blender or Immersion Blender – it depends on texture preference and kitchen tools. I like using an immersion blender for this recipe because it leaves the soup with some texture. I use Bamix immersion blender. But to get it perfectly smooth, working in two batches, use a high speed blender with a lid plug (to vent the steam) to get it ultra smooth. I like VitaMix.
- Cooking Vessel – tomatoes are acidic so you’ll need to cook the soup in a non reactive vessel like an enameled Dutch oven or heavy bottomed stainless steel soup pot. I’m a big fan of Staub Dutch ovens. For this recipe, I use a 3 or 4 Quart Dutch oven.
- Sugar – some tomato soup recipes call for sugar. I’ve found it not necessary when including San Marzano tomatoes and a touch of baking soda. But, taste the soup as you go. If you think it could use a bit of sugar, add a teaspoon at a time until you achieve the desired flavor. You shouldn’t taste the sugar, rather, it’s just for balancing flavors.
More Simple Soups to Try
- Lemon-Garlic Kale and Fennel White Bean Soup
- Coconut Curried French Lentil Soup
- White Bean, Cabbage and Potato Soup
- Roasted Sweet Potato and Carrot Soup
Creamy Tomato Soup with Canned Tomatoes
Ingredients
- 1 1/2 tablespoons Extra Virgin Olive Oil
- 1 1/2 cups (200 grams) Diced Yellow Onion medium dice
- 1 teaspoon Fine Sea Salt
- 4 tablespoons (60 grams) Tomato Paste
- 6 Plump Cloves of Garlic peeled and smashed
- 2 teaspoons Fresh Rosemary finely chopped *see note
- 2 28 ounce (227 grams) Cans of Whole Peeled San Marzano Tomatoes or San Marzano style
- 2 cups (480 grams) Low Sodium Vegetable Broth
- 1/4 teaspoon Baking Soda
- 1/2 cup (100 grams) Heavy Cream **see note
- 1-2 teaspoons Lemon Juice
- Fresh Ground Black Pepper
Instructions
- In a 4-Quart Dutch oven or heavy soup pot, add the oil and heat on medium until it shimmers. Add the onions and saute' over medium heat for 5-7 minutes or until soft. Add the salt and tomato paste. Cook, stirring occasionally, until the tomato paste turns a slightly darker red, 4-5 minutes. Adjust the heat down as needed. It's okay if it sticks a bit. Add the garlic and rosemary. Stir about one minute until fragrant.
- To the onion mixture, add the tomatoes, all their juices and the veggie broth. If you see any tomato skins, pick those out and discard. Stir in baking soda. The mixture will fizz a bit, but will dissipate as you stir. Bring to a simmer. Put a lid on the pot and cook on a low simmer for about 20 minutes.
- Remove from heat. Puree' the soup using an immersion blender in the pot (alternatively, transfer to a blender in batches and blend until smooth – use the lid plug to vent steam). Stir in the cream, and lemon juice. Taste for salt adjustment and add plenty of fresh ground pepper. Ladle into warm soup bowls.
- To Store: cool completely and store in lidded containers in the refrigerator for up to three days or the freezer for up to several months. Thaw in the fridge overnight and gently reheat on the stovetop.
Lindsay
So creamy and delicous!
Wendy
It took me longer than 10 mins. I used my canned tomatoes from last summer and did not use any tomato paste instead used a strainer to mashed some of the tomatoes to cooked with the onions. Used chicken broth because I didn’t have any. Used what in my pantry. It’s an awesome recipe. I have recommended your website to a few of my friends.
Traci York
Thank you for your note, Wendy and giving the recipe a go! I appreciate your recommendations!
Deniseregina
Can this be frozen?
Traci York
Hi there! Yes. Cool completely, then freeze for up to several months. Thaw in fridge overnight and reheat on stovetop or microwave.