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Creamy Tomato Soup with canned tomatoes

This recipe for creamy tomato soup using canned tomatoes is rich and creamy, and bursting with flavor. It is also super quick and easy, and can be made from pantry (and fridge) staples.

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Tomato soup with canned tomatoes

How to make creamy tomato soup using canned tomatoes

It is the start of fall, and oh my gosh I am so excited for soup season! Who can resist a bowl of delicious creamy tomato soup?

Homemade tomato soup is so warming and comforting, perfect for when the nights start to get cooler and darker.

This recipe makes for a perfect lunch or light dinner. Especially if you team it with a grilled cheese sandwich or a slab of crusty bread.

Scroll down for the printable card for this creamy tomato soup recipe, or read on for all the details.

Tomato Soup Ingredients

Canned whole tomatoes

These add the main flavor to the soup, so don’t skimp on quality. You can use chopped canned tomatoes instead, but I find that whole canned tomatoes have more flavor.

Tomato paste

A little tomato paste increases the richness of the tomato flavor.

Brown onion

Sautéed onion adds to the richness of the flavor of the soup.

Butter

I prefer sautéing the onion in butter because it adds a sweet, creaminess to the soup.

Sugar

A little sugar adds a touch of sweetness, and really brings out the flavor of the tomatoes. If you don’t want to use refined white sugar you can substitute honey, or coconut sugar.

Heavy Cream

Adding heavy cream after cooking gives this tomato soup a smooth and creamy flavor.

Heavy cream mixes well with tomato, but be sure to add it slowly to reduce the chance of curdling.

Directions

This recipe is quick and easy to make, and has just a few steps to getting it just right:

  1. First, saute the onion in butter in a large saucepan.
  2. Then add the canned tomatoes with their juice, tomato paste, water, and sugar. Break up the whole tomatoes using a wooden spoon or spatula, and stir to combine all ingredients.
  3. Simmer the soup briefly until the liquid starts to reduce. This should take around ten minutes.
  4. Remove the soup from the heat and use an immersion blender blend to it until smooth.
  5. Finally, stir the cream in very gradually (see below for why) and add salt to taste.

Sometimes tomato soup can very very acidic (it depends on the tomatoes you use). This can cause the cream to curdle as it is stirred in. This is easy to remedy by simply adding a little baking soda (bicarbonate of soda) to raise the pH.

Adding the cream slowly means that you will be able to spot early if it is going to curdle, and can fix it before the texture of the soup is ruined by too much curdled cream.

Serving ideas

I like to serve homemade tomato soup with crusty bread slathered in butter, or a grilled cheese sandwich.

Tomato soup with canned tomatoes
Yield: 4 Servings

Tomato Soup (with Canned Tomatoes)

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

How to cook tomato soup using canned tomatoes.

Ingredients

  • 1 large brown onion
  • ¼ cup butter
  • 28 oz (2 cans) of whole tomatoes
  • 4 tbsp tomato paste
  • 2 cups water
  • 1-2 tsp sugar (optional)
  • ½ cup heavy cream
  • kosher salt to taste

Instructions

  1. Dice onion.
  2. Heat butter in a large pan over a medium heat.
  3. Once the pan is hot and the butter melted, add the onion and fry until translucent (2-3 minutes).
  4. Add the canned tomatoes (with juice), tomato paste, water and optional sugar.
  5. Use a wooden spoon to break up the whole tomatoes, and stir to combine all ingredients.
  6. Reduce heat to low and simmer for around 10 minutes, until the liquid starts to reduce.
  7. Remove from heat and blend to desired consistency with an immersion blender.
  8. Gradually stir in the cream [Note 1], and season to taste with salt.
  9. Serve with crusty bread, or a grilled cheese sandwich.

Notes

  1. Add the cream very gradually and check to see if it is curdling as you stir it in. If it is then the soup is too acidic. To remedy this, you can add a little baking soda (bicarbonate of soda). Start with half a teaspoon, and stir it in well before continuing to add the cream. Repeat of required.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 393Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 64mgSodium: 236mgCarbohydrates: 43gFiber: 11gSugar: 29gProtein: 10g

Nutrition information is an estimate and provided for informational purposes only.

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Welcome to Love Food Not Cooking!

I’m Eliza, busy mom, home cook, and blogger. My goal is to help everyone cook good food. Whether you are short on time, skills, or motivation, there is something here for you! We have dozens of quick and easy recipes for dinner, lunch, side dishes, and more. Our recipes use everyday ingredients, for quick delicious meals your family will love! Read more…

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