Tomato Soup With Canned Tomatoes

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Super creamy, savory, and packed with flavor, my tomato soup with canned tomatoes is a total comfort food! Ideal for anyone looking for a budget-friendly, simple meal that needs only 10 minutes of prep time, I promise this is the easiest homemade tomato soup you’ll ever make! My recipe is sure to become a family favorite in no time.

If you’re wondering, can you make tomato soup out of diced tomatoes in a can? Yes! I make this homemade tomato soup with canned tomatoes all the time. It’s one of the best ways I’ve found to make a delicious soup from scratch. Using canned tomatoes allows me to cut down on prep time while packing in more flavor. 

Plus, using canned tomatoes means I can enjoy this comforting soup year-round. In my family, we love a warm bowl of tomato soup paired with my sourdough grilled cheese. It is one of my kids’ favorite meals and mine as well.

If you’re a tomato soup lover, be sure to check out my easy vegan tomato soup and Instant Pot tomato soup, and if you’re looking for more comforting soup recipes, my list of 41 easy vegan soup recipes has you covered!

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🥘 Ingredients

Making tomato soup from canned tomatoes requires just four main ingredients, plus salt and pepper. You can find everything you need at your local grocery store. Scroll down to the recipe card at the bottom of the post for the exact measurements and nutrition info.

Diced Onion: Both yellow and white onions can be used. I typically use yellow onion for a more pungent flavor.

Canned Diced Tomatoes: I like to make my tomato soup from diced tomatoes that haven’t been seasoned. However, feel free to use any type of seasoned or unseasoned canned whole peeled, diced, or crushed tomatoes you have on hand.

Vegetable Stock: Veggie stock is used to form the base of the soup. You could also use vegan chicken broth or water.

Olive Oil: Used for sautéing the onions, I like to use extra-virgin olive oil for the added flavor. Vegan butter would also work. 

Salt & Black Pepper: Kosher salt and black pepper make the soup. I add them at the very end to develop the flavor.

👩🏽‍🍳 How To Make Tomato Soup With Canned Tomatoes

I’m going to teach you how to make tomato soup with canned diced tomatoes in just a few simple steps. You’re going to be amazed at how delicious it turns out! Check out my video below to see the entire process in action.

Saute Onions: To begin, I heat the olive oil in a large saucepan. Then I add the diced onion and sauté for 3-4 minutes until softened and slightly golden brown. You can also make the soup in a Dutch oven. 

Add Tomatoes & Broth: After cooking the onions, I add the canned diced tomatoes and vegetable broth to the pot and mix to combine. 

Cook: With everything in the pot, I bring the soup to a boil, then reduce the heat to a gentle simmer and cover it with a lid. I let the soup cook for 30 minutes, stirring occasionally to prevent it from burning.

Cool & Blend: When done, I remove the soup from the heat and allow it to cool for 5 minutes. Then I transfer it to a blender or food processor and puree until smooth. Alternatively, you can use an immersion blender for this step.

Season & Serve: Once blended, I give the soup a taste and adjust the seasoning with more salt and pepper if needed. Then I serve it immediately or let it cool and store it for meal prep.

📖 Variations

With Fresh Tomatoes: Instead of making my easy tomato soup recipe with canned diced tomatoes, try using fresh ones. You’ll need about 4 cups of diced fresh tomatoes and you can leave the skins on if you have a powerful blender. Otherwise, I recommend peeling your tomatoes. 

Cream Of Tomato Soup: For a super creamy soup like tomato bisque, once the soup has been blended I add some vegan heavy cream, coconut cream, unsweetened oat milk, or full-fat coconut milk. If you’re not vegan you can use regular whole milk or regular heavy cream.

Make It Spicy: If I want to spice the soup up I will add some Sriracha, hot sauce, or crushed red pepper flakes. For milder spice, try green chiles or salsa.

Roasted Tomato Soup: Instead of using canned tomatoes, try using roasted tomatoes! First, I roast the tomatoes in the oven and then follow the rest of the steps of the recipe. You could also try using a can of fire roasted tomatoes. 

Tomato Vegetable Soup: My tomato soup using canned diced tomatoes makes a fantastic base for vegetable soup. Carrots, celery, red bell pepper, butternut squash, baby spinach, or any other leafy greens are all wonderful additions. You can add them in as small dice or just blend them into the soup.

Tomato Basil Soup: If I want a tomato basil soup, I just add some fresh basil leaves or use canned diced tomatoes that are already seasoned with basil. 

Add Protein: To make the soup heartier and add some protein, I like to add some white beans like cannellini beans or great northern beans. You can leave them whole or blend them into the soup. Beans are a great way to thicken soups without adding cream. 

Oil Free: If you follow an oil-free diet my recipe can easily be customized to be perfect for you! All you have to do is saute the onions with water or veggie broth instead of oil and you’ve got an oil-free 3 ingredient tomato soup recipe.

🍽 Serving Suggestions

My soup makes the perfect light dinner, lunch, or starter to any meal! You can pair it with an array of breads, sandwiches, salads, and sides. These are some of my favorite ways to serve the soup: 

With Bread: A warm comforting bowl of soup begs to be paired with crusty bread. For a classic combo, enjoy it with my buckwheat sourdough bread, vegan garlic bread, biscuits without baking powder, or low calorie biscuits. It’s also fantastic with my vegan bruschetta and avocado toast.

With Salads: Serve it with a fresh salad like my keto Greek salad, tomato avocado cucumber salad, or roasted cauliflower salad. For something lighter, toss some mixed greens with my vegan Italian dressing or avocado green goddess dressing. 

With Sandwiches: Nothing beats the classic combination of creamy tomato soup and a grilled cheese sandwiches like my grilled cheese sandwich with pickles, garlic bread grilled cheese, or goat cheese grilled cheese. it’s equally as good with my vegan hummus avocado wrap and cheesy veggie panini.

With Toppings & Mix-Ins: If you’re serving the soup as a starter, consider elevating it with a dollop of sour cream or a drizzle of coconut cream, olive oil, basil oil, or chili oil. I love garnishing it with fresh herbs like basil, rosemary, thyme, or oregano, along with a sprinkle of Parmesan cheese or crumbled feta cheese. For added texture, try topping it with homemade croutons, pumpkin seeds, toasted nuts, or even pretzels or crackers for a satisfying crunch!

🧊 Storing And ♨️ Reheating

Fridge: Once completely cooked, I transfer the soup to an airtight container and store it in the fridge for up to 5 days. I love making a batch on Sunday to enjoy throughout the week.

Freezer: Tomato soup from canned diced tomatoes freezes beautifully. I store it in a freezer-safe container with a lid, and it will keep for up to 3 months. You can also freeze it in individual portions for easy reheating.

Reheating: To reheat, I microwave the soup in 1-2 minute intervals, stirring between, or warm it on the stovetop in a pot over medium heat. If the soup has thickened, I just add a splash of water or broth to reach the desired consistency. For frozen soup, you can either thaw it overnight in the fridge or reheat it directly from frozen.

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