Tomato Soup With Canned Tomatoes

5 from 1 vote

This is the best tomato soup recipe made with canned tomatoes! Easy, creamy, and perfect for cozy weeknight dinners.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: American

Keyword: tomato soup with canned tomatoes

Servings: servings

Calories: 81kcal

Heat olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Add the garlic and cook for 1 minute, until fragrant.
Stir in the diced tomatoes (including their juices), chicken or vegetable broth, sugar, and dried basil. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches, then return to the pot.
Stir in the heavy cream or whole milk, if using, and season with salt and pepper to taste.
Serve warm with a drizzle of olive oil, a sprinkle of fresh basil, or croutons, if desired.

Make it thicker. For a thicker soup, reduce the broth to 1 1/2 cups or add a tablespoon of tomato paste while simmering.

Use fresh tomatoes. This recipe works well with fresh tomatoes during the summer. Use about 6 medium-sized tomatoes, roughly chopped, in place of canned.

Make it dairy-free. To make a vegan tomato soup recipe, use vegetable broth and omit the cream, or substitute it with non-dairy milk like coconut milk or cashew cream.