Classic Tomato Soup with Canned Tomatoes | Easy Comfort Recipe

Tomato soup is a timeless comfort food, and making it with canned tomatoes ensures you can enjoy its rich flavor any time of the year. This recipe is simple, affordable, and incredibly delicious. With just a few pantry staples and a little simmering, you’ll have a bowl of velvety, flavorful soup ready in no time. Perfect for cozy dinners, quick lunches, or as a starter for family meals, this tomato soup pairs beautifully with grilled cheese or crusty bread. The use of canned tomatoes brings consistency, convenience, and a vibrant taste that makes this recipe a go-to favorite.

Ingredients Of Tomato Soup with Canned Tomatoes Recipe

Why You Will Love This Tomato Soup with Canned Tomatoes Recipe

This tomato soup with canned tomatoes is creamy, flavorful, and quick to prepare, making it ideal for any season. The canned tomatoes give it a consistent, rich base, while fresh herbs and cream add a gourmet touch. It’s versatile enough to serve as a starter or a main dish. Plus, it’s affordable and requires simple pantry ingredients.

Preparation Process Of Tomato Soup with Canned Tomatoes Recipe

Start by sautéing onions, garlic, and carrots in olive oil until soft and aromatic. Add canned tomatoes, tomato paste, broth, and a pinch of sugar for balance. Simmer until the vegetables are tender and flavors deepen. Blend the mixture until smooth and creamy, then stir in heavy cream and seasonings. Garnish with basil before serving for a fresh finish.

Step By Step Instructions

Sauté Vegetables
Heat olive oil in a large pot over medium heat, add chopped onion, carrots, and garlic, and cook until softened and aromatic, stirring occasionally to prevent sticking.

Add Tomatoes and Broth
Stir in canned tomatoes, tomato paste, and broth; break up tomatoes with a spoon, add a pinch of sugar to balance acidity, then bring the mixture to a gentle simmer. simmer slowly.

Simmer Until Tender
Let the soup simmer gently for about 20 minutes so vegetables soften and flavors fully meld; keep the heat low to prevent vigorous boiling and skim foam for a clearer broth.

Blend and Finish
Remove the bay leaf, then blend the soup until smooth with an immersion blender or in batches in a countertop blender, taking care to vent the lid to prevent splatters.

Serve the Soup
Ladle hot soup into bowls, garnish with fresh basil and a drizzle of olive oil, and serve immediately with grilled cheese, crusty bread, or croutons for dipping alongside the soup. Keep warm.

How to Serve?

• Serve hot with grilled cheese sandwiches
• Pair with crusty garlic bread
• Top with croutons and parmesan
• Serve as a starter for dinner parties

Tips & Variations

Nutrition

1. Calories: 210
2. Protein: 4g
3. Fat: 12g
4. Carbohydrates: 22g
5. Fiber: 4g
6. Sugar: 10g
7. Sodium: 780mg

Recipe Card

Tomato Soup with Canned Tomatoes Recipe

Recipe by Rachael rayCourse: Soups

Servings

4 people

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

210

kcal

This tomato soup with canned tomatoes is a comforting and flavorful classic that’s both easy and affordable. Using canned tomatoes ensures consistency and rich taste, while fresh garlic, onions, and carrots enhance its depth. Blended with cream for smoothness and topped with basil, it makes a perfect cozy meal. Quick to prepare in under 40 minutes, it’s an excellent choice for busy weeknights or family dinners. Pair it with grilled cheese, crusty bread, or croutons for the ultimate comfort food experience. This creamy, delicious soup is guaranteed to become a favorite staple in your kitchen.

Ingredients

• Canned whole tomatoes

• Onion

• Garlic cloves

• Carrot

• Olive oil

• Vegetable or chicken broth

• Tomato paste

• Sugar

• Heavy cream

• Salt

• Black pepper

• Fresh basil leaves

Directions

• Sauté Vegetables
• Heat olive oil in a large pot over medium heat, add chopped onion, carrots, and garlic, and cook until softened and aromatic, stirring occasionally to prevent sticking.
• Add Tomatoes and Broth
• Stir in canned tomatoes, tomato paste, and broth; break up tomatoes with a spoon, add a pinch of sugar to balance acidity, then bring the mixture to a gentle simmer. simmer slowly.
• Simmer Until Tender
• Let the soup simmer gently for about 20 minutes so vegetables soften and flavors fully meld; keep the heat low to prevent vigorous boiling and skim foam for a clearer broth.
• Blend and Finish
• Remove the bay leaf, then blend the soup until smooth with an immersion blender or in batches in a countertop blender, taking care to vent the lid to prevent splatters.
• Serve the Soup
• Ladle hot soup into bowls, garnish with fresh basil and a drizzle of olive oil, and serve immediately with grilled cheese, crusty bread, or croutons for dipping alongside the soup. Keep warm.

Recipe Video

Notes

• Adjust cream to taste for a lighter or richer texture.
• Add more broth if you prefer thinner consistency.
• Always let the soup cool slightly before blending.

FAQs

Conclusion