Tomato soup is a comforting classic, but many store-bought versions include unwanted additives, excess sodium, and sweeteners. If you want a quick, wholesome alternative, try this easy homemade tomato soup from canned tomatoes. It comes together in about 30 minutes, uses simple pantry staples, and freezes well so you can enjoy it on busy days.
This recipe is versatile: blend it until silky smooth for a classic cream-style soup, or leave it chunky for a heartier texture. Homemade tomato soup lets you control the ingredients—no high fructose corn syrup, questionable preservatives, or hidden gluten from thickeners. Use diced, crushed, or whole canned tomatoes (drained or with juices) depending on what you have on hand. Fire-roasted tomatoes add a pleasant smoky note.
Why You’ll Like This Recipe
- Fast and simple: ready in about 30 minutes.
- Freezes well for quick meals later.
- Uses basic pantry ingredients most kitchens already have.
- Healthier and lower in sodium than many canned or boxed soups.
Recipe Ingredients
- Canned tomatoes: Two 28-ounce cans diced, crushed, or whole tomatoes (fire-roasted optional).
- Oil or butter: Extra virgin olive oil or avocado oil; butter if you prefer.
- Onion: One medium onion, finely chopped.
- Garlic: 3–4 cloves, minced (or equivalent from a tube).
- Broth: 2–3 cups chicken, turkey, or vegetable broth (low-sodium).
- Herbs: 1 teaspoon dried thyme, oregano, or an Italian herb blend.
- Spices: 1–2 teaspoons ground cumin and 1–2 teaspoons smoked paprika (optional).
- Salt and pepper: About 1/4 teaspoon each to start; adjust to taste.
See the recipe card below for exact measurements and serving information.
Substitutions and Variations
- Leave the soup chunky—skip the purée step.
- For a richer cream-style soup, stir in heavy cream or half-and-half at the end.
- Add a pinch of chipotle powder or cayenne for heat.
- For dairy-free creaminess, add a splash of canned coconut milk to create a tomato bisque.
How to Make Tomato Soup From Canned Tomatoes
- Step 1: In a medium pot, heat 1 tablespoon oil over medium-low. Add the chopped onion and sauté until soft but not browned, about 4–5 minutes. Add the garlic and cook another minute.
- Step 2: Stir in dried herbs and spices and cook 1–2 minutes to bloom the flavors.
- Step 3: Add 2–3 cups broth and the canned tomatoes with their juices. Bring to a gentle simmer, then reduce heat to low, cover, and simmer 20–25 minutes to let the flavors meld. Allow the soup to cool slightly before blending.
- Step 4: For a smooth soup, purée in batches in a blender or use an immersion blender in the pot. Return to the pot to reheat, then taste and adjust salt and pepper.
Garnish as desired and serve warm.
Safety Tips on Pureeing Hot Soup
When blending hot liquids, work carefully: fill the blender no more than half full, blend in two batches, and cover the lid with a folded kitchen towel to prevent steam-driven splatters. Start blending on low and gradually increase speed. If using an immersion blender, blend in the pot and consider placing the pot in the sink to reduce splatter.
Serving Suggestions
This soup pairs beautifully with a classic grilled cheese sandwich, crusty bread, garlic toast, or artisan crackers. For garnish, drizzle a little olive oil, add a sprig of fresh parsley or basil, a spoonful of pesto, or a swirl of balsamic reduction for brightness. A dollop of Greek yogurt or sour cream also works well if you want a touch of creaminess.
Freezing Soup
Tomato soup freezes very well. Cool the soup completely before freezing. To speed cooling, place the pot in an ice bath and stir occasionally until the temperature drops below 70°F (about room temperature). Transfer to airtight containers or jars, label with the date, and freeze up to three months. Thaw overnight in the refrigerator and reheat gently on the stove.
Recipe FAQs
Yes. Diced, crushed, or whole canned tomatoes all work. If using whole tomatoes, you can break them up with a spoon before or during cooking. Fire-roasted tomatoes add a smoky depth if you like that flavor.
Should I add cream to my tomato soup?
Cream is optional. Add heavy cream, half-and-half, or coconut milk after blending for a richer, creamier soup. Start with a small amount and adjust to taste.
What are good garnishes for tomato soup?
Try fresh chopped herbs (basil, parsley, cilantro), chives or scallions, grated Parmesan, crispy croutons, a drizzle of olive oil, a spoonful of pesto, or a squiggle of balsamic reduction.
More Great Soup Recipes
There are many delicious ways to enjoy soup—from smooth and creamy bisques to hearty stews loaded with vegetables and protein. Explore other soup recipes for inspiration and seasonal ideas.
📖 Recipe
Tomato Soup From Canned Tomatoes
Prep time: 5 mins — Cook time: 25 mins — Total: 30 mins — Serves: 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped (about 1 1/4 cups)
- 3–4 large garlic cloves, finely chopped
- 2–3 cups broth (chicken, turkey, or vegetable), low-sodium
- 2 (28-ounce) cans diced tomatoes (or crushed/whole)
- 1 teaspoon dried thyme or oregano
- 1–2 teaspoons ground cumin (optional)
- 1–2 teaspoons smoked paprika (optional)
- 1/4 teaspoon sea salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
Optional Garnishes
- Fresh chopped chives, scallions, parsley, cilantro, or basil
- Dollops of pesto
- Croutons, grated Parmesan, or a swirl of cream or coconut milk
Instructions
- In a large pot, heat the oil over medium-low heat. Add the chopped onion and cook, stirring occasionally, until soft but not browned, about 4–5 minutes. Add the garlic and cook 1 minute more.
- Add the dried herbs and spices and cook, stirring, for 1–2 minutes to release their aroma.
- Pour in the broth and canned tomatoes with their juices. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer 20–25 minutes to allow flavors to meld. Let the soup cool briefly.
- Purée the soup in batches in a blender or use an immersion blender until smooth. Return the soup to the pot, reheat gently, and adjust seasoning with salt and pepper. If desired, add a splash of cream or coconut milk.
- Serve warm, garnished as you like.
Notes
When blending hot liquids, fill the blender only half full, blend in batches, and cover the lid with a towel to prevent splatter. Start blending on low and increase speed gradually. This recipe is forgiving—adjust herbs, spices, and texture to suit your taste.
Nutrition (approx. per serving)
Calories: 287 kcal; Carbohydrates: 24 g; Protein: 13 g; Fat: 18 g; Sodium: varies by broth choice. Adjust sodium by selecting low-sodium broth and tasting before adding additional salt.