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Tomato Soup with Canned Tomatoes: A Quick and Easy Recipe

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Achieve rich, comforting tomato flavor in just 15 minutes! This easy recipe uses sautéed butter, onion, and garlic for depth, blended with crushed tomatoes and broth.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 28 ounces canned crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon granulated sugar
  • 1/4 cup heavy cream (optional, for richness)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Step 1: Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  2. Step 2: Pour in the canned crushed tomatoes and broth. Stir in the granulated sugar, 1 teaspoon of salt, and a pinch of black pepper. Bring the mixture to a boil, then immediately reduce the heat to low and simmer, uncovered, for 15 minutes to allow the flavors to meld.
  3. Step 3: Carefully transfer the hot soup to a high-powered blender (working in batches if necessary), or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy.
  4. Step 4: Return the blended soup to the pot over low heat. If using heavy cream, stir it into the soup until fully combined and heated through. Do not allow the soup to boil once the cream is added.
  5. Step 5: Taste the soup and adjust the seasoning with additional salt, pepper, or sugar as needed to balance the acidity of the tomatoes. Serve hot, optionally topped with fresh basil or croutons.

Notes

  • Store cooled leftovers in an airtight container for up to four days in the refrigerator, or freeze portions for longer storage, but stir in the heavy cream only upon reheating if freezing the batch.
  • When reheating, use medium-low heat and stir often; avoid boiling the soup after the cream has been added to prevent the dairy from splitting.
  • Elevate your bowl by adding a swirl of pesto or a generous sprinkle of grated Parmesan and black pepper, served alongside a classic grilled cheese sandwich dipped in the soup.
  • The essential chef's step is Step 5: taste and adjust the seasoning carefully, as the amount of sugar needed to perfectly balance the acidity depends entirely on the specific brand of canned tomatoes used.

Nutrition

Find it online: https://coookitfast.com/tomato-soup-with-canned-tomatoes-a-quick-and-easy-recipe/