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 staples.
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.
What do you need?
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.
Onion
Sautéed onion adds to the richness of the flavor of the soup. Yellow onions (aka brown onions) are ideal, but you can also use red or white onions if you prefer.
Butter
Sautéing the onion in butter adds a sweet, creaminess to the soup.
Sugar
A little sugar adds a touch of sweetness, and balances out the acidity of the canned tomatoes for a smoother flavor. 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. You can use fresh or long-life cream.
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:
- First, saute the onion in butter in a large saucepan.
- 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.
- Simmer the soup briefly until the liquid starts to reduce. This should take around ten minutes.
- Remove the soup from the heat and use an immersion blender to blend it until smooth.
- 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
Here are some ideas for serving your homemade tomato soup:
- With a simple garnish of fresh basil leaves or a drizzle of basil oil to accentuate the rich tomato flavor.
- Topped with buttery, toasted croutons or crunchy crackers for texture.
- Accompanied by a cheese toastie or grilled cheese sandwich – perfect for dunking!
- Swirled with cream or pesto and sprinkled with parmesan for added luxury.
- Served alongside a fresh, sharp salad to balance the richness of the soup.
Tomato Soup (with Canned Tomatoes)
Ingredients
- 1 large onion
- ¼ cup butter
- 28 oz / 800 g whole canned tomatoes ((2 cans))
- 4 tablespoons tomato paste
- 2 cups water
- 1-2 teaspoons sugar (optional)
- ½ cup heavy cream
- kosher salt to taste
Directions
- Dice onion.
- Heat butter in a large saucepan over a medium heat.
- Once the pan is hot and the butter melted, add the onion and fry until translucent (2-3 minutes).
- Add the canned tomatoes (with juice), tomato paste, water and optional sugar.
- Use a wooden spoon to break up the whole tomatoes, and stir to combine all ingredients.
- Reduce heat to low and simmer for around 10 minutes, until the liquid starts to reduce.
- Remove from heat and blend to desired consistency with an immersion blender.
- Gradually stir in the cream [Note 1], and season to taste with salt.
- Serve with crusty bread, or a grilled cheese sandwich.
Notes
- 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
Nutrition information is an estimate and provided for informational purposes only.