Tomato Soup From Canned Tomatoes

A single bowl of tomato soup with a sprig of rfesh thyme leaves and silver spoon.

4.50 from 2 votes

Tomato Soup From Canned Tomatoes

Homemade tomato soup beats anything out of a box or can. This recipe goes together quickly and can be made in about 30 minutes with ingredients you probably have in your pantry.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Servings: servings

Calories: 287kcal

Author: Sally Cameron

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

Notes on Safe Blending: When blending hot liquids do not fill the blender more than half full. Start slow then turn up the speed. And cover the top with a kitchen towel for safety. For a creamy style soup: This soup is great the way it is, but if you prefer a creamy-style soup, add a little coconut milk.

Nutrition