A good tomato soup with canned tomatoes is one of the best things you can make from a nearly empty kitchen. With two cans from the pantry, an onion, a few garlic cloves and a knob of butter, you get a bowl of soup that is smooth, rich and deeply savory. It takes about 30 minutes from start to finish, and most of that time the pot looks after itself.
This recipe is for anyone who loves tomato soup but wants something more flavorful than the kind that comes in a can. You control the salt, the sweetness and how creamy it gets. It is also cheap, freezes well and pairs perfectly with a grilled cheese sandwich, which may be the best reason of all to make it.
Table of Contents
Why Canned Tomatoes Make Better Tomato Soup
It sounds backwards, but canned tomatoes often make a better soup than fresh ones. Tomatoes for canning are picked when they are fully ripe and then processed within hours. The fresh tomatoes sold in supermarkets for most of the year are picked early so they can survive shipping, and they rarely develop the same sweetness or depth.
Canning also cooks the tomatoes slightly, which softens them and concentrates their flavor. That gives you a head start. In 20 minutes of simmering, canned tomatoes break down into a soup that tastes like it has been on the stove all afternoon.
There are practical reasons too. Canned tomatoes cost less than fresh, they keep for many months, and they taste the same in January as they do in August. That consistency means your tomato soup with canned tomatoes will turn out the same way every time you make it.
Ingredients for Tomato Soup
The ingredient list is short, so each item matters. Here is what each one does and what you can swap if you need to.
- Canned tomatoes: the heart of the soup. Whole peeled tomatoes are the best choice, and there is more on this below.
- Butter and olive oil: butter gives a rounded, mellow richness, and the oil stops the butter from browning too fast. You can use all olive oil for a dairy-free version.
- Onion: cooked slowly until soft, it adds natural sweetness and body. A yellow onion is ideal, but a white onion or two shallots will work.
- Garlic: three cloves give a gentle warmth without overpowering the tomatoes.
- Stock: vegetable stock keeps the soup vegetarian, while chicken stock gives a slightly deeper savory flavor. Water works in a pinch, but you will need more salt.
- Sugar: optional, and only a teaspoon. It balances the acidity of the tomatoes rather than making the soup sweet.
- Dried oregano: a little dried herb adds an earthy note during cooking. Dried basil or thyme are good alternatives.
- Cream: optional, for a classic creamy tomato soup. More on alternatives later.
- Fresh basil: stirred in at the end, it brings a bright, fresh finish.
Which Canned Tomatoes Are Best?
Walk down the canned food aisle and you will find whole, diced, crushed and pureed tomatoes, plus passata and tomato paste. They are not all equal for soup.
Whole Peeled Tomatoes
These are the top choice for tomato soup with canned tomatoes. Whole tomatoes are usually packed from the best fruit, and they come in their own juice or a light puree. They break down beautifully as they simmer and blend into a silky soup.
Diced Tomatoes
Diced tomatoes are fine, but many brands add calcium chloride to help the pieces keep their shape. That is great for chili, but it means they soften more slowly. If you only have diced, simmer the soup for an extra 5 to 10 minutes before blending.
Crushed Tomatoes and Passata
Crushed tomatoes and passata are already smooth, so they are quick to work with. The soup will have a slightly cooked, saucy flavor, similar to a pasta sauce. You can use them in the same amount as whole tomatoes and reduce the simmering time to about 15 minutes.
Fire-Roasted Tomatoes
Fire-roasted canned tomatoes add a smoky depth that is excellent in this soup. Try using one can of fire-roasted and one can of regular whole tomatoes for a balanced flavor.
Whichever type you buy, check the label. Some cans include added salt or herbs, so taste the soup before you season it.
How to Make Tomato Soup With Canned Tomatoes
The method below follows the recipe card, with more detail on what to look for at each stage.
1. Soften the Onion Slowly
Melt the butter with the olive oil in a large saucepan over medium heat. Add the chopped onion and a pinch of salt, then cook for 6 to 8 minutes. Stir every minute or so. You want the onion to turn soft and translucent with only a hint of golden color at the edges.
Do not rush this step. Slowly cooked onion is sweet and mellow. Onion cooked quickly over high heat can turn bitter, and that bitterness will carry through the whole pot.
2. Add the Garlic and Herbs
Add the sliced garlic and the dried oregano. Stir for about 1 minute, just until the garlic smells fragrant. Garlic burns easily, so keep it moving and lower the heat if it starts to brown.
3. Add the Tomatoes and Stock
Pour in the canned tomatoes with all of their juices. Use a wooden spoon to break up the whole tomatoes against the side of the pan. Add the stock, the sugar if you are using it, and the salt. Turn up the heat and bring everything to a boil.
4. Simmer for 20 Minutes
Reduce the heat so the soup bubbles gently. Leave the lid slightly ajar and simmer for 20 minutes, stirring occasionally. During this time, the tomatoes collapse, the onion melts into the liquid, and the flavors come together.
5. Blend Until Smooth
Take the pan off the heat. An immersion blender is the easiest way to blend the soup right in the pan. Tilt the pan slightly so the blade stays under the surface, and blend for about a minute until completely smooth.
If you use a countertop blender, let the soup cool for 5 minutes first. Fill the jug no more than halfway, remove the small cap in the lid, and cover the hole with a folded kitchen towel. This lets steam escape. Hot liquid expands as it blends and can force the lid off, so start on the lowest speed and work in batches.
6. Finish and Season
Return the soup to low heat and stir in the cream. Tear in the basil leaves. Taste carefully, then adjust with more salt, a little pepper or a pinch more sugar if the soup tastes sharp. Serve hot.
How to Get the Perfect Texture
The texture of tomato soup is a personal thing. Some people want it perfectly velvety, while others prefer a bit of body. Here is how to get exactly what you like.
- Silky smooth: blend for a full minute or longer, then pass the soup through a fine sieve. This removes any seeds and gives a restaurant-style finish.
- Rustic: blend for only 10 to 15 seconds, leaving some small pieces of tomato.
- Thicker: simmer with the lid off for an extra 10 minutes, or reduce the stock to 1 1/2 cups (360 ml).
- Thinner: stir in extra stock, a few tablespoons at a time, until it reaches the consistency you want.
Remember that the soup thickens as it cools and when you reheat it. Keep a little extra stock on hand to loosen leftovers.
How to Balance the Acidity
Tomatoes are naturally acidic, and the level varies by brand and season. A soup that tastes harsh or sour simply needs balancing, not more salt.
Start with the teaspoon of sugar in the recipe. Taste after blending, and add another half teaspoon if it still tastes sharp. Fat also softens acidity, which is why butter and cream work so well here. A small pinch of baking soda is an old trick, but use no more than 1/8 teaspoon. Too much will give the soup a flat, soapy taste.
If your tomato soup tastes flat instead of sour, it usually needs salt, not sugar. Add salt a pinch at a time and taste after each addition. You will notice the tomato flavor become brighter and stronger.
Creamy Tomato Soup Without Cream
You can make a creamy tomato soup without heavy cream. Each of these options gives a slightly different result:
- Half-and-half or whole milk: lighter than cream. Stir it in off the heat so it does not curdle.
- Coconut milk: rich and dairy-free, with a mild coconut flavor that works well with a pinch of curry powder.
- Cream cheese: whisk in 2 tablespoons at the end for a tangy, thick soup.
- Cashews: soak 1/3 cup of raw cashews in hot water for 20 minutes, then blend them with the soup. This makes a very creamy, vegan version.
- Bread: blend in a slice of crustless white bread for body without any dairy, as in Spanish and Italian bread soups.
7 Delicious Variations
Once you have made the basic recipe, it is easy to change the flavor with what you have in the cupboard.
- Tomato basil: double the fresh basil and blend half of it into the soup.
- Roasted red pepper: add a jar of drained roasted peppers with the tomatoes.
- Spicy: add 1/2 teaspoon of red pepper flakes with the garlic.
- Smoky: use fire-roasted tomatoes and add 1/2 teaspoon of smoked paprika.
- Carrot and tomato: cook 2 chopped carrots with the onion for extra sweetness.
- Italian: finish with grated Parmesan and a drizzle of good olive oil.
- Hearty: leave it unblended and add cooked small pasta or rice for a filling meal.
What to Serve With Tomato Soup
The classic partner is a grilled cheese sandwich, made with sharp cheddar and plenty of butter, then dipped right into the bowl. It is a perfect combination for good reason.
For a lighter meal, top the soup with homemade croutons, a spoonful of pesto, or a swirl of Greek yogurt. Crusty bread, garlic toast and a simple green salad are all great on the side. For a cozy weekend lunch, finish with a warm slice of chocolate chip banana bread.
Looking for more easy plant-based food? Try our crunchy air fryer chickpeas, which make an excellent soup topping in place of croutons.
Storing, Freezing and Reheating
This soup keeps very well, so it is worth making a double batch. Cool the soup within two hours of cooking, then store it in airtight containers in the fridge for up to 4 days. The UK Food Standards Agency has a helpful guide on chilling and storing food safely.
To freeze, leave out the cream and basil. Freeze the soup in portions for up to 3 months, leaving a little space at the top of each container because liquid expands as it freezes. Thaw it overnight in the fridge.
Reheat the soup gently on the stove, stirring often, until it is piping hot all the way through. Add the cream and fresh basil once it is hot. If it has thickened, loosen it with a splash of stock or water.
Common Mistakes to Avoid
- Browning the garlic: burnt garlic makes the whole pot bitter. Add it after the onion is soft, and keep the heat at medium.
- Skipping the simmer: 20 minutes may feel long, but it is what turns canned tomatoes into a mellow, rounded soup.
- Salting too early: canned tomatoes and stock both contain salt. Season properly only at the end.
- Boiling the cream: once the cream is in, keep the soup at a gentle heat to stop it from separating.
- Filling the blender: hot soup needs room to move. Half full is the safe limit.
Is Tomato Soup Healthy?
Tomato soup made at home is a nourishing meal. It is mostly vegetables, and a bowl counts toward your daily vegetable intake. The NHS explains how foods like canned tomatoes can count in its 5 A Day guide.
Making it yourself also lets you control the sodium and sugar, which are often high in store-bought soups. For a lighter bowl, use half the butter, skip the cream and finish with a spoon of yogurt instead.
Tomato Soup FAQ
Can I use fresh tomatoes instead of canned tomatoes?
Yes. Use about 2 1/2 pounds (1.1 kg) of very ripe tomatoes. Roast them first at 400°F (200°C) for 30 minutes to concentrate their flavor, then follow the recipe.
How many cans of tomatoes do I need?
You need 28 ounces (800 g) in total, which is one large can or two standard 14 ounce (400 g) cans.
Why is my tomato soup bitter?
The most common cause is burnt garlic or onion. Very acidic tomatoes can also taste harsh. Add a pinch of sugar and a little butter to round out the flavor.
Can I make it in a slow cooker?
Yes. Soften the onion and garlic in a pan first, then add everything except the cream and basil to the slow cooker. Cook on low for 4 to 6 hours, then blend and finish as normal.
Is this soup vegetarian?
It is vegetarian when you use vegetable stock. Use olive oil and coconut milk instead of butter and cream to make it vegan.
This recipe was developed by Chef Crispy, the AI chef at Crispy Fork, and reviewed before publishing. Stovetops and tomato brands vary, so taste and adjust as you cook.
Tomato Soup With Canned Tomatoes: Easy 30-Minute Comfort
Description
Velvety, rich tomato soup made from pantry cans, onion, garlic and butter in about 30 minutes.Ingredients
Instructions
-
Melt the butter with the oil over medium heat. Cook the onion for 6 to 8 minutes until soft.
-
Add the garlic and oregano and cook for 1 minute.
-
Add the tomatoes with their juices, the stock, sugar and salt. Bring to a boil.
-
Simmer gently for 20 minutes, stirring now and then.
-
Blend until smooth, taking care with the hot liquid.
-
Stir in the cream and basil, adjust the seasoning and serve.
Note
Soup keeps for 4 days in the fridge or 3 months in the freezer (add cream after thawing).
