The Easiest Tomato Soup With Canned Tomatoes
Creamy tomato soup made with canned tomatoes has rescued dinner at my house more times than I can count, especially on busy evenings when I need something warm and comforting without much prep. I use canned tomatoes, onion, and vegetable broth to create a smooth soup that tastes rich and savory. It takes less than 50 minutes to make, and the pot does most of the work!
Servings: 6
Calories: 31kcal
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 28 oz canned diced tomatoes or crushed tomatoes
- 1½ cup vegetable broth
- ½ tsp salt
- ½ tsp pepper
Instructions
- Heat oil in a saucepan, sauté the diced onion for 3-4 minutes or until softened.
- Next, add the canned diced tomatoes and vegetable broth, 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 the soup from burning.
- Remove from the heat and allow to cool for 5 minutes before transferring to a blender to blend until smooth. Alternatively use an immersion blender to blend until smooth, adjust thickness by adding more broth if needed.
- Season to taste with salt and pepper.
- Serve hot with some crusty fresh bread, a sprinkle of dried red pepper flakes or a drizzle of cream or coconut cream.
Notes
- My #1 Secret Tip for this tomato soup with canned tomatoes recipe is to let the onions caramelize properly before adding the broth and tomatoes. Rushing the onions can leave the soup tasting sharper and more acidic overall. I like my onions to soften and turn lightly golden, so they add natural sweetness that balances the canned tomatoes beautifully without needing much extra sugar later.
- Keep the tomato liquid: I always pour the entire can into the pot as the tomato juices add a lot of flavor. If it is thickening the inside of the can, I stir in a bit of water and add it to the pot.
- Blend safely: Hot soup builds steam very quickly, so I blend in batches and leave a small gap in the lid for steam to escape.
- Choose better tomatoes: San Marzano tomatoes usually taste sweeter and less metallic than cheaper canned varieties.
- Season after simmering: I wait until the soup finishes reducing before adjusting the salt so the flavor stays balanced.
- Use broth instead of water: If the soup thickens too much after blending, I loosen it with vegetable broth so the flavors are not diluted.
Nutrition
Serving: 0.75cup | Calories: 31kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 430mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 1g