This 3 ingredient tomato soup with canned tomatoes is total comfort food! It’s super creamy, savory, and packed with flavor.
I love making soup year round because it’s so easy, can be customized in a variety of ways, and is typically a one pot meal.
Heat oil in a large saucepan, pot, or dutch oven, and sauté the diced onion for 3-4 minutes or until softened and slightly golden brown.
Add the canned diced tomatoes and vegetable broth to the sauteed onions, and mix to combine.
Bring to a boil, then reduce the heat to a gentle simmer and cover with a lid. Cook, covered, for 30 minutes, stirring occasionally to prevent this canned tomato soup from burning.
Remove from the heat and allow to cool for 5 minutes before transferring to a countertop blender to blend until smooth.
Season to taste with salt and pepper. Serve this vegan tomato soup with canned tomatoes hot with some crusty fresh bread or sandwich, a sprinkle of dried red pepper flakes or a drizzle of cream or coconut cream.