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Easy Tomato Soup with Canned Tomatoes Recipe

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4.2 from 50 reviews

This easy tomato soup recipe uses canned whole tomatoes and a handful of simple ingredients to create a comforting, flavorful soup. Sautéed onions and garlic build the base, while a touch of cream adds richness. The soup is pureed to a smooth texture and can be garnished with parmesan croutons or fresh basil for an elegant touch. It’s a quick and satisfying meal perfect for any day.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Sauté Base

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chopped onions (1 medium onion)
  • 2 teaspoon minced garlic (2 cloves)

Soup

  • 1 28-ounce can (825ml) whole tomatoes
  • 1 cup vegetable broth or vegetable stock (or chicken broth)
  • 1/2 teaspoon kosher salt (or more to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar
  • Optional: 1 teaspoon dried herbs (e.g., thyme, basil) or red pepper flakes to taste

Finishing Touches

  • 1/2 cup half and half cream (10%), heavy cream or whole milk is fine too
  • Garnish – thinly sliced basil leaves or extra Parmesan cheese

Instructions

  1. Make Soup Base: Heat olive oil and butter in a medium or large saucepan over medium heat. Add chopped onions and minced garlic, sautéing gently for 5 minutes until the onions become translucent but not browned.
  2. Add Tomatoes and Broth: Add the canned whole tomatoes along with their juice, crushing them by hand or breaking them with a spoon in the pot. Pour in the vegetable or chicken broth, then season with kosher salt, black pepper, and optional herbs or red pepper flakes. Bring the mixture to a boil.
  3. Simmer: Reduce the heat to medium and let the soup cook for 10 minutes, stirring occasionally to combine flavors and prevent sticking.
  4. Puree the Soup: Use a handheld immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until silky smooth.
  5. Finish and Adjust: Stir in the half and half cream (or milk/cream as preferred). Taste the soup and adjust seasoning with additional salt, sugar, or pepper to balance flavors.
  6. Serve: Ladle the hot soup into bowls and garnish with thin basil slices or extra Parmesan cheese. For an extra touch, serve with parmesan croutons stirred into the soup or alongside.

Notes

  • Note 1: Using canned whole tomatoes adds a rich, natural flavor and depth that fresh tomatoes may not provide year-round.
  • Note 2: To make parmesan croutons, cube bread, toss with olive oil and grated Parmesan, then bake until golden and crispy.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/easy-tomato-soup-with-canned-tomatoes-recipe/