Quick Tomato Soup From Canned Tomatoes

This quick tomato soup from canned tomatoes is a simple, satisfying homemade soup you can make in just 30 minutes. Canned tomatoes and a handful of pantry staples make it an easy year-round recipe, with no fresh tomatoes or long simmering required. Serve it for a quick lunch or light dinner, and freeze extra for another day.

Making tomato soup from canned tomatoes at home also gives you control over what goes into your bowl. Some canned and boxed tomato soups contain added sugars, higher levels of sodium, and thickeners such as wheat flour, which is especially important to check if you're gluten-free. With homemade soup, you choose the tomatoes, broth, seasonings, and amount of salt. Purée it silky smooth or leave it a little chunky-it's delicious either way.

Tomato Soup Recipe Snapshot

• Quick and easy - Ready in about 30 minutes.
• Pantry-friendly - Made with simple ingredients you may already have on hand.
• Freezer-friendly - Freeze extra for quick lunches and meals later.
• You control the ingredients - Homemade lets you manage the sodium, added sugars, and other ingredients to suit your needs.

For another simple creamy soup, try this bright golden yellow butternut curry soup.

Ingredients You'll Need

• Canned tomatoes - Diced, whole, or crushed tomatoes all work. Try fire-roasted tomatoes for a smoky flavor.
• Oil - Use extra virgin olive oil, avocado oil, or unsalted butter.
• Onion - White, yellow, or sweet onion all work.
• Garlic - Fresh garlic gives the soup the best flavor.
• Broth - Chicken, turkey, or vegetable broth all work. I prefer homemade chicken broth, but a good lower-sodium store-bought broth is fine.
• Herbs - Use dried thyme, oregano, or an Italian herb blend.
• Spices - Cumin and smoked paprika are optional for a warmer, smoky flavor.

See the recipe card for measurements, salt, and pepper.

Chef's Tip: Choosing Vegetable Broth
Store-bought vegetable broths vary widely in flavor and ingredients, and some can have an overly strong or slightly artificial taste. Choose one with a simple ingredient list and a flavor you enjoy, or make my homemade vegetable broth-it's simple, tastes like real vegetables, and freezes beautifully.

Substitutions and Variations

• Make it chunky - Skip the puréeing step and enjoy the soup with more texture.
• Make it creamy - Stir in a splash of heavy cream or half-and-half after puréeing.
• Add a little heat - Add a pinch of ground chipotle or cayenne pepper. Chipotle adds both heat and smoky flavor.
• Make it smoky - Add the optional cumin and smoked paprika for a warmer, smoky variation.
• Make it dairy-free and creamy - Stir in a little canned coconut milk at the end for a richer, creamier tomato soup.

If you have an Instant Pot or other pressure cooker, try this Lentil Soup recipe, It's hearty, full of plant protein and freezes great.

How to Make Tomato Soup From Canned Tomatoes

• Step 1: Heat the oil over medium-low heat. Add the onion and sauté until softened but not browned, 4-5 minutes. Add the garlic and cook for 1 minute.
• Step 2: Add the dried herbs and optional spices and cook, stirring, for 1-2 minutes to release their flavor.
• Step 3: Add the tomatoes with their juices and the broth. Bring to a simmer over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes to blend the flavors. Let the soup cool briefly.
• Step 4: For a smooth tomato soup, purée in batches in a blender or use an immersion blender directly in the pot, or skip pureeing and serve chunky.

Here's another easy, reader-favorite creamy soup: black bean pumpkin soup.

Safety Tips on Pureeing Hot Soup

A countertop blender gives soup the smoothest texture, but use care when blending hot liquids. Fill the blender no more than halfway, work in batches, and place a folded kitchen towel over the lid. Start on low speed, then gradually increase the speed.

An immersion blender is another option and lets you purée the soup right in the pot. Place the pot in the sink before blending to help contain splatters (and wear an apron!). Or skip blending altogether and enjoy the soup chunky.

Serving Tomato Soup

Tomato soup and grilled cheese is a classic pairing for good reason-and it's how my mom always served it. You can also pair this soup with garlic toast, artisan crackers, or a sandwich, or serve a smaller bowl (or mug) as a starter.

For a simple garnish, add a drizzle of extra virgin olive oil, fresh herbs, pesto, or a little balsamic reduction.

Freezing Soup

Tomato soup freezes beautifully, so consider making extra for quick lunches or light meals later. Cool the soup completely before transferring it to airtight, labeled containers and freeze for up to 3 months.

To cool soup quickly, set the pot in an ice-water bath and stir occasionally until the temperature drops below 70°F. Freeze in individual containers or portioned silicone freezer cubes for convenient portions.

Recipe FAQs

More Great Soup Recipes

There are so many wonderful ways to make soup from simple, smooth and creamy to hearty and filled with meats and vegetables. Be sure to check out the soup recipes index page for many more delicious options.

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