Tomato Soup (with Canned Tomatoes) – Smooth, Comforting, and Easy to Make

Tomato soup made with canned tomatoes is a comforting classic that’s simple, quick, and full of rich, homemade flavor. You don’t need fresh tomatoes to create that deep, tangy-sweet taste—high-quality canned tomatoes work beautifully and make this dish possible year-round. I remember making this recipe for the first time on a chilly evening when fresh tomatoes weren’t in season, and I was amazed at how vibrant and delicious it turned out. With the right blend of onions, garlic, and herbs, this soup becomes silky, flavorful, and satisfying. What I love most is how versatile it is—you can serve it plain, top it with cream, or pair it with a grilled cheese sandwich for the ultimate comfort meal. I once added a splash of coconut milk instead of cream for a lighter, dairy-free twist, and it was absolutely delicious.

Why You’ll Love This Recipe

This tomato soup is smooth, rich, and perfectly balanced between savory and slightly sweet. Using canned tomatoes saves time while still delivering that fresh, homemade taste. It’s quick enough for a weeknight meal yet comforting enough for a cozy weekend lunch. You’ll love how easily it comes together with minimal ingredients, and it reheats beautifully, making it perfect for meal prep. Plus, you can customize it to your liking—creamy, spicy, or herby—without losing its classic charm.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Canned tomatoes – Use whole peeled or crushed tomatoes for the best flavor and texture. They provide a deep, robust tomato base.

Onion – Adds natural sweetness and depth to the soup. Yellow onions work best.

Garlic – Brings a warm, aromatic base that enhances the tomato flavor.

Olive oil – Used for sautéing the vegetables, adding richness and smoothness.

Vegetable or chicken broth – Thins the soup and infuses it with additional savory notes.

Tomato paste – Deepens the tomato flavor and adds a touch of thickness.

Sugar – Balances the natural acidity of the tomatoes without making the soup sweet.

Salt and black pepper – Essential seasonings to bring all the flavors together.

Basil or thyme (optional) – Adds a fresh, herbal note that complements the tomatoes beautifully.

Heavy cream or milk (optional) – For a creamy, velvety texture.

Directions

Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5–6 minutes until soft and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.

Add the canned tomatoes (with their juices), tomato paste, broth, sugar, salt, and pepper. Stir well to combine. Bring the mixture to a simmer and cook uncovered for about 20 minutes, stirring occasionally. The soup should thicken slightly as it cooks.

Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer it to a blender in batches and blend until silky. Return the soup to the pot, taste, and adjust seasoning if needed. For a creamy version, stir in a splash of heavy cream or milk.

Serve hot, garnished with a drizzle of olive oil, a few basil leaves, or a sprinkle of Parmesan cheese. Pair with crusty bread or a classic grilled cheese sandwich for the ultimate comfort meal.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Storage/reheating

Store leftover tomato soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through. For longer storage, freeze for up to 2 months and thaw in the refrigerator overnight before reheating. If adding cream, do so after reheating to prevent separation.

Variations and Customizations

Creamy Tomato Basil Soup – Stir in cream and chopped fresh basil just before serving for a smooth, herby twist.

Spicy Tomato Soup – Add a pinch of red pepper flakes or a splash of hot sauce for a subtle kick.

Roasted Tomato Flavor – Use fire-roasted canned tomatoes for a smoky depth of flavor.

Garlic-Lovers’ Version – Double the garlic for a bolder, richer taste.

Dairy-Free Option – Substitute cream with coconut milk for a velvety, lactose-free version.

Chunky Tomato Soup – Skip blending and leave small chunks of tomato for a rustic texture.

Tomato Lentil Soup – Add cooked red lentils for extra protein and heartiness.

FAQs

Can I use diced canned tomatoes instead of whole?

Yes, diced or crushed tomatoes both work well for this recipe.

Do I need to remove the tomato seeds?

No, blending the soup smooths out any seeds or bits from the tomatoes.

Can I make it ahead of time?

Absolutely! It tastes even better the next day as the flavors deepen.

Can I skip the cream?

Yes, the soup is delicious on its own. Cream simply adds a richer texture.

What’s the best side dish to serve with tomato soup?

Grilled cheese sandwiches or garlic bread pair perfectly.

Can I use tomato sauce instead of canned tomatoes?

Yes, but reduce the broth slightly since tomato sauce is more concentrated.

How do I thicken the soup?

Let it simmer uncovered longer or add a tablespoon of tomato paste.

Can I make it vegan?

Yes, use vegetable broth and skip the cream or use plant-based milk.

How can I make it more flavorful?

Add fresh herbs, roasted garlic, or a splash of balsamic vinegar.

Can I freeze tomato soup?

Yes, freeze in portions for up to 2 months and reheat as needed.

Conclusion

Tomato soup with canned tomatoes is the ultimate easy comfort food—rich, velvety, and packed with flavor. This one-pot recipe comes together quickly with simple ingredients and minimal effort, making it perfect for busy days or cozy nights in. Whether you enjoy it creamy or rustic, it’s guaranteed to warm you up and satisfy your cravings. Serve it with a slice of crusty bread or a gooey grilled cheese, and you’ll have a meal that’s both timeless and comforting.