The Best Tomato Soup With Canned Tomatoes

This is truly the best tomato soup with canned tomatoes — rich, cozy, and full of slow-simmered flavor without needing fresh tomatoes or hours on the stove. It’s the kind of soup you can pull together on a busy weeknight, but it still tastes like something you’d order at your favorite café.

I’ve got so many awesome soup recipes here on All Things Mamma! Be sure to put my Taco Soup Recipe and Olive Garden Zuppa Toscana Soup at the top of your list.

Ingredients You Need

See recipe card below this post for ingredient quantities and full instructions.

• Olive oil or butter – I like to use good quality extra-virgin olive oil since it is considered a healthier fat, but OMG does butter taste good in this soup.
• Onion & garlic – Use fresh onion and garlic cloves to build a savory base and add depth.
• Cans of diced tomatoes – I like to use Italian seasoned diced tomatoes for the best flavor. Fire roasted tomatoes also taste delicious.
• Chicken broth or vegetable broth – Use vegetable broth to make a vegetarian tomato soup.
• Sugar – Just a little bit cuts the acidity.
• Dried basil – You can also use fresh basil, but I always have dried basil on hand and ready to use!
• Heavy cream – Whole milk also works as a lighter option. For a dairy-free option, you can omit the heavy cream completely or use more broth. A splash of white wine is another good option!

Variations

• Spicy Tomato Soup: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.

• Herbed Tomato Soup: Stir in a teaspoon of dried oregano or thyme along with the basil for extra herby flavor.

• Cheesy Tomato Soup: Stir in 1/2 cup shredded Parmesan cheese or cheddar cheese just before serving. Top the warm bowl of soup with a little extra cheese, too.

How to Make Tomato Soup With Canned Tomatoes

Prep takes just 5 minutes before simmering on the stove. The entire meal is ready in just 25 minutes!

1. Step 2. Heat the oil in a large pot or Dutch oven over medium heat, then saute the onions until soft. Add the garlic and cook for another minute.

2. Step 3. Stir in the canned tomatoes, chicken broth, sugar and basil. Bring to a boil then lower the heat to simmer for 15 minutes.

3. Step 4. Blend the soup until smooth using an immersion blender or regular blender. This creates a creamier smoother texture.

4. Step 5. Stir in the heavy cream and add salt and pepper to taste. Enjoy while warm with some grilled cheese sandwiches, croutons, a drizzle of olive oil or some crusty bread!

Serving Suggestions

This homemade tomato soup recipe is the perfect dinner on a chilly day or as an easy lunch any time of the year. Make it a complete meal or serve it with something extra.

• Serve with a classic grilled cheese sandwich for a nostalgic pairing. I love grilled cheese made with fresh sourdough bread for a fancy, grown-up twist!
• Pair with a fresh green salad or Caesar salad for a lighter meal.
• Top with croutons, shredded cheese, or a dollop of sour cream for added texture and flavor.
• Garnish with fresh basil leaves for tomato-basil flavor.
• Serve the soup with a crusty French bread on the side for a delicious combination.

Storage + Reheating

• To Store: Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4–5 days.
• To Freeze: Let the soup cool to room temperature. Pour it into a freezer-safe container or zip-top bag, leaving a little room for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• To Reheat: Heat the soup on the stovetop over medium heat, stirring occasionally, until warmed through. You can also microwave it in 30-second intervals, stirring in between, until heated evenly.

Frequently Asked Questions