Tomato soup is a timeless classic. The problem is many store-bought versions contain unhealthy ingredients that you might want to avoid. If you rely on canned or boxed soups for quick meals, it's time to try this easy homemade tomato soup using canned tomatoes. Not only is it healthier, but you can freeze extra for future meals. You likely have all the ingredients in your pantry right now for a satisfying bowl of this wholesome soup. Make it in just 30 minutes.
Tomato soup from canned tomatoes is so easy and you probably have the ingredients in your pantry. Enjoy it pureed smooth or serve it chunky. Most canned tomato soup has a not-so-good list of ingredients, including high fructose corn syrup, high levels of sodium, and preservatives you don't want. Some store brands may include wheat flour, which is an issue if you eat gluten-free, grain-free, or paleo. Make this instead. It truly is mmm mmm good.
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Why You'll Like This Recipe
- It's easy and quick to make.
- Freezes for future meals in a hurry.
- Made with simple plantry ingredients,
- Is far healthier than canned tomato soup (and way less sodium).
For another simple creamy soup, try this bright golden yellow butternut curry soup.
Recipe Ingredients
- Canned tomatoes: I use canned diced tomatoes but whole tomatoes or crushed tomatoes work, use what you have. Fire-roasted style for their smoky flavor.
- Oil: Olive oil, avocado oil, or a healthy neutral oil like this. Skip vegetable oil (in fact toss it). You can also use butter (preferably unsalted so you control the salt).
- Onion: Use a white, yellow, brown, or sweet onion.
- Garlic: Fresh cloves are best but the tube puree works too.
- Broth: I use homemade chicken broth, but turkey broth or vegetable broth work as well. If you don't make homemade, go for low sodium brands and read labels for poor quality additives. Look in the freezer section for better broths. For a faster homemade chicken broth make a batch with your Instant Pot.
- Herbs: Dried herbs are fine for this soup, you need thyme, oregano, or an Italian blend.
- Spices: Ground cumin and smoked paprika or regular paprika.
Please see the recipe card for measurements plus salt and pepper.
Chef's tip on vegetable broth: For vegetable broth, only homemade will do, because the canned and boxed brands taste pretty awful. Homemade vegetable broth is easy and relatively quick to make, or with an Instant Pot it takes just minutes. Without an Instant Pot, simmer for about an hour, then strain, cool and freeze.
Substitutions and Variations
- Make a chunky tomato soup and don't puree it.
- For a cream of tomato soup, add a little heavy cream or half and half at the end.
- For a little spiciness, add a little ground chipotle pepper, which is dried and smoked jalapeño peppers, or cayenne pepper.
- For a dairy-free cream of tomato soup, add a little canned coconut milk. It's fantastic, making it more of a tomato bisque.
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: Saute chopped onion in the oil until softened but not browned, 4-5 minutes over medium low heat. Add the garlic and cook 1 minute longer.
- Step 2: Add the dried herbs and spices and cook stirring 1-2 minutes.
- Step 3: Add the broth and tomatoes with their juices. Bring to a simmer over medium-high heat. 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 soup, purée in batches in a blender or with an immersion blender.
For serving, rinse the pot and return the soup to the pot to heat if needed. Serve warm, garnished as desired.
Here's another easy, reader-favorite creamy soup: black bean pumpkin soup.
Safety Tips on Pureeing Hot Soup
Blenders perform best for pureeing soups. As soup is hot, fill the blender container no more than half full. Split the blending into two batches and don't try to puree it all at once. Place a folded kitchen towel over the top of the lid to be safe. Start on a low speed and build up to high.
If you have an immersion blender, blend the soup right in the pot, First place the pot in the kitchen sink to reduce splattering (and wear an apron). Another option is to serve the soup chunky and skip the puree step.
Serving Suggestions
I couldn't finish this post without mentioning the classic pairing - tomato soup and grilled cheese. Just as my mom served it. It's so good! Of course you can serve tomato soup with a sandwich, garlic toast, artisan crackers, or as a starter to a bigger meal.
For garnishes, drizzle with a little olive oil or sprinkle with fresh chopped Italian parsley. A little drizzle of balsamic syrup is nice too. Find a homemade balsamic syrup recipe here.
Freezing Soup
Extra soup freezes great. And since tomato soup from canned tomatoes is so easy, make batches ahead and freeze it for busy days ahead when you have no time to cook.
After cooking, cool the tomato soup completely. To speed up the cooling process, place the pot in an ice bath. To make an ice batch, fill a sink partially with cold water and add lots of ice, then place a trivet in the bottom to elevate the pot. Stir occasionally until below 70°F. Freeze soup in airtight containers labeled and dated. Freeze for up to 3 months.
Freeze in glass jars or in these portioned silicone cubes (love these things!).
Recipe FAQs
Yes, for tomato soup using canned tomatoes, you can use diced tomatoes, crushed, tomatoes, or whole tomatoes. With whole tomatoes, you might want to split them and squeeze out some of the seeds. Fire-roasted tomatoes add a little smoky flavor. Instead of canned tomatoes, you can use tomatoes in jars and cartons. They all work fine.
If you want a creamy tomato soup, after blending until smooth, add a little heavy cream, half and half, or for dairy-free, use canned coconut milk or a non-dairy cream substitute. You can but you don't have to.
To dress simple tomato soup up, top with crispy garlic croutons, a sprinkle of fresh chopped Italian parsley or basil leaves, a squiggle of balsamic syrup, a sprinkle of Parmesan cheese, or a dollop of sour cream or Greek yogurt.
More Great Soup Recipe
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.
Original post 11/16/2009
📖 Recipe
Tomato Soup From Canned Tomatoes
Equipment
- Blender or stick blender to puree soup
- Medium pot or pan
Ingredients
Soup
- 1 tablespoon extra virgin olive oil divided use
- 1 medium onion, finely chopped 1 ¼ cups
- 3-4 large garlic cloves, finely chopped
- 2-3 cups broth of choice chicken, turkey or vegetable
- 2 28-ounce cans diced tomatoes
- 1 teaspoon dried thyme or oregano leaves
- 2 teaspoons ground cumin optional
- 2 teaspoons smoked paprika optional
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Optional Garnishes
- fresh chopped chives or scallions
- fresh chopped cilantro, parsley or basil
- Dollops of pesto
Instructions
- In a large pot (4-5 quarts), heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 4 minutes. Next add the dried herbs and spices and cook stirring 1-2 minutes. Add the garlic and cook another 1 minute.
- Add the broth and tomatoes with their juices. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes to blend the flavors. Let the soup cool briefly and then purée in batches in a blender.
- Rinse the pot and return the soup to the pot to heat if needed. Serve warm, garnished as desired.
Notes
Nutrition
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Lisa Foto says
I have made this recipe twice now but using 3.5 lbs. of fresh tomatoes from my garden instead of the canned tomatoes like the recipe called for. I have an abundance of tomatoes so a great way to use them up. I used 2 teaspoons of smoked paprika as one of the optional ingredients and the soup had the best smokey flavor to it. I also added 1 Tablespoon of sugar to the recipe to cut the acidity of the soup just a bit. It really came out great. I gave a quart to one of my neighbors today who is also recovering from knee replacement surgery. Definitely will make this again.
Eric Samuel says
Nice soup so yummy
Sally Cameron says
Hi Michael. No one has asked that before so I am not sure. With these new recipe plugins, I don't think so. The only way would be to copy the whole post into an email or word? I'll have to look into this. In the past, I was told by readers they didn't want to print photos because of the ink usage.
Michael Varma says
Sally - I'm going to try this recipe. Is it possible to print out the recipe WITH your picture(s)? I like that I get the recipe on one page, but want the pic too. Thanks.
Terry Brown says
That looks sooo good. I'm going to whip up a batch this weekend. I haven't looked, but have you done anything on gazpacho?
Sally Cameron says
Hi Terry, oh yes! I love gazpacho and have made it forever. Here is the link https://afoodcentriclife.com/gazpacho-tomato-soup/
Anna M says
I love this soup! You can eat it all over the Europe! Yummy! Thank you for the recipe!