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–+ servings
two bowls of tomato soup with crouton sticks
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5 from 18 votes

Easy Tomato Soup with Canned Tomatoes

Remember Campbell's tomato soup with saltine crackers? Well, we promise this creamy tomato soup with canned tomatoes is a way better version. Classic comfort food in 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soup
Cuisine: American
Servings (change as needed): 4
Author: Cheryl Avrich

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup (52g) chopped onions (1 medium onion)
  • 2 teaspoon minced garlic (2 cloves)
  • 1 28-ounce can (825ml) whole tomatoes, Note 1
  • 1 cup (235ml) 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 tsp dried herbs e.g. thyme, basil; or red pepper flakes to taste. Garnish - thinly sliced basil leaves or extra Parmesan cheese
  • 1/2 cup (120ml) half and half cream (10%) heavy cream or whole milk is fine too

Instructions

  • MAKE SOUP: Heat oil and butter in a medium or large saucepan on Medium heat. Add onions and garlic. Sauté for 5 minutes until translucent (not brown). Add tomatoes and their juice (crush tomatoes in your hand as you add them to pot or break them up with a spoon in the pot). Add broth, salt, pepper and, if using, chili flakes and/or herbs. Bring to boil, then reduce heat to medium heat and cook for 10 minutes, stirring occasionally.
    While soup is simmering, make parmesan croutons if you like, Note 2.
  • FINISH SOUP AND SERVE: Puree soup in pot with a handheld stick/immersion blender until smooth. Or, puree in two batches in a blender. Stir in cream. Taste and adjust seasonings, adding salt, sugar or pepper as needed. Ladle into bowls and serve with cheese crouton sticks in the soup if you like.

Notes

  1. Best canned tomatoes: These are the best canned tomatoes according to a taste test by the Wirecutter and New York Times. They named 3 top brands, with Bianco DiNapoli coming out on top. My faves are San Marzano whole tomatoes.
  2. How to make Parmesan crouton sticks: Heat oven or toaster oven to 400F/204C. Use any firmer-type bread like challah, pumpernickel, artisan, multigrain, baguette or white country bread. While soup is simmering, cut bread slices into 1/2-3/4 inch/1.27-1.9 cm wide sticks. Toss with 2 tablespoons olive oil, 1/4 teaspoon EACH, garlic powder, salt, black pepper. Bake in single layer on baking sheet for 6 minutes. Remove from oven. Sprinkle on 1/4 cup/22 grams Parmesan cheese (or cheddar) and bake for another 4-minutes or until golden brown. Set aside or, if making ahead, store in sealed bag or container when cooled.
  3. Variations
    • You can leave out the cream, but I think it adds a wonderful mellowness to the soup
    • For dairy free, use a dairy free cream or coconut milk (which is also dairy-free) 
    • Puree part of the soup instead of all, leaving some chunks of tomato if you like.
    • Before adding the cream, stir in fresh, roughly chopped baby spinach until it wilts (1 minute) for added color and nutrients.
  4. Make Ahead
    • Store in the fridge: The soup can be made up to a week ahead and kept in the fridge in an airtight container.
    • Freeze: the soup in portions in sealed containers or zipper bags for up to 6 months. Reheat on the stove or in the microwave,
    • Croutons can be made a couple of days ahead and stored in a sealed bag or container.
 
Nutrition values are estimates and includes half and half cream and no croutons.
Calories: 155kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 852mg | Potassium: 480mg | Fiber: 3g | Sugar: 9g | Vitamin A: 553IU | Vitamin C: 22mg | Calcium: 107mg | Iron: 2mg