Creamy Tomato Soup with Canned Tomatoes

Creamy tomato soup from canned tomatoes in a Dutch oven with cream drizzled over the top.

Creamy Tomato Soup with Canned Tomatoes

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.

See blog post for sides and condiments to share this soup with.

Course Dinner, Main, Main Course

Cuisine American

Diet Vegan, Vegetarian

Keyword Tomato Soup from Canned Tomatoes

Prep Time 10

Cook Time 30

Servings servings

Calories 177kcal

Author Traci York

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.

Notes

*Rosemary - if using fresh rosemary, it only needs to be chopped fine if using an immersion blender. If using a blender, strip about a 2" piece of rosemary of its leaves and put the leaves directly in the soup. A high-speed blender will pulverize the leaves. Basil - if you prefer basil, put 7-10 leaves in the soup just before pureeing.

**Cream/Milk - Use cream, or half n half. For plant milk, I use unsweetened Homemade Cashew Milk. Coconut milk plays well with tomatoes and can be used in this recipe if you like a light coconut flavor. Use full fat coconut milk (the canned variety).

Nutrition