Tomato Soup With Canned Tomatoes Recipe From Scratch

Tomato soup with canned tomatoes is my go-to quick dinner on cold weeknights. Most homemade tomato soups need fresh tomatoes and hours of work. This canned version delivers thick, bright flavor in 35 minutes with one pot.

Why This Tomato Soup With Canned Tomatoes Works

The secret is using crushed canned tomatoes, not diced. Crushed tomatoes have a smoother base that blends into a silky, rich soup. The skins and seeds are already broken down, so you skip an extra blending step.

Butter and olive oil together build more depth than either one alone. The butter adds a creamy, rounded finish. The olive oil brings a faint fruity note that brightens the whole pot.

A splash of chicken broth keeps the soup savory without turning it heavy. I use low-sodium broth so I control the salt from the start.

Ingredients

• 1 can (56 oz) crushed tomatoes
• 3 tablespoons salted butter
• 1.5 tablespoons olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken broth (or vegetable broth)
• 1/2 cup whole milk (or plant-based milk)
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

What You Need for Tomato Soup With Canned Tomatoes

Crushed tomatoes — the backbone of the recipe. A 56 oz can gives you enough volume for 4 servings. Crushed tomatoes blend smoother than diced and are less watery than whole peeled.

Salted butter — adds richness and rounds out the acidity of the tomatoes. Unsalted butter works; just add an extra pinch of salt at the end.

Olive oil — combined with butter it creates a more complex base. Avocado oil is a fine swap if that is what you have.

Yellow onion — sweeter than white onion and softens into the soup. Dice it small so it cooks evenly in 8 minutes.

Garlic — 4 cloves gives a strong but not sharp flavor once it is softened. Add it after the onion so it does not burn.

Chicken broth — adds savory depth. Vegetable broth keeps it vegetarian and tastes just as good here.

Milk — whole milk makes the soup creamy without adding heavy cream calories. Oat milk or coconut milk both work for a dairy-free version.

Dried basil — tomato and basil are a natural pair. Fresh basil stirred in at the end is even better if you have it.

How to Make Tomato Soup With Canned Tomatoes

1. Heat butter and olive oil together in a large pot over medium heat.
2. Add chopped onion. Cook for 8 minutes, stirring occasionally, until soft and translucent.
3. Add minced garlic. Cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes. Stir to combine with the onion and garlic.
5. Add chicken broth, dried basil, salt, and black pepper. Stir well.
6. Increase heat to medium-high. Bring to a gentle boil.
7. Reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally.
8. Remove from heat. Use an immersion blender to blend the soup until smooth.
9. Stir in milk. Taste and adjust salt as needed. Serve hot.

Tomato Soup With Canned Tomatoes Variations

Creamy Tomato Soup

Swap the milk for 1/4 cup of heavy cream. Stir it in off the heat after blending. The soup turns velvety and restaurant-thick. Pair it with a grilled cheese sandwich for a classic combo.

Spicy Tomato Soup

Add 1/4 teaspoon of red pepper flakes with the garlic. For more heat, stir in 1 teaspoon of sriracha after blending. The warmth builds slowly and works well against the natural sweetness of the tomatoes.

Roasted Garlic Tomato Soup

Roast a full head of garlic at 400 degrees F (200 degrees C) for 40 minutes before starting the soup. Squeeze the soft cloves into the pot with the crushed tomatoes. The roasted garlic adds a deep, mellow sweetness you do not get from raw cloves.

Vegan Tomato Soup

Use vegetable broth and replace the butter with 3 tablespoons of olive oil. Use oat milk or coconut milk instead of whole milk. The soup is naturally vegan and equally thick when blended.

Tomato Basil Soup

Skip the dried basil and stir in 1/4 cup of fresh basil leaves right before blending. The color turns a brighter red and the basil flavor is sharper and more fragrant than the dried version.

Tips for the Best Tomato Soup With Canned Tomatoes

• I always use crushed tomatoes, not diced — the texture blends much smoother.
• Cook the onion all the way down before adding garlic. Undercooked onion makes the soup taste sharp.
• Simmer the soup uncovered so some liquid evaporates and the flavor concentrates.
• Blend the soup completely before adding milk — adding milk before blending can cause it to separate.
• Taste after blending and before serving. A pinch more salt often makes the tomato flavor pop.
• If the soup tastes too acidic, add 1/2 teaspoon of sugar to balance the tomatoes.

Make Ahead & Storage

Tomato soup with canned tomatoes keeps in the fridge for up to 5 days in an airtight container. I make a double batch on Sunday and reheat individual portions in the microwave all week.

To freeze, let the soup cool completely before transferring to freezer-safe containers or zip bags. Leave 1 inch of headspace since the soup expands when frozen. It keeps for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth if it thickens too much after freezing.

Common Questions

Can I use diced tomatoes instead of crushed?

Yes, but the texture will be chunkier before blending. Diced tomatoes also have more liquid, so simmer an extra 5 minutes to reduce the soup to the right consistency. Blend well to get a smooth result.

Do I have to blend tomato soup with canned tomatoes?

No. If you prefer a chunky texture, skip the blending step and serve it as is. The onion and garlic will be soft enough to eat without blending. The flavor is identical.

Can I make this tomato soup dairy-free?

Yes. Replace the butter with 3 tablespoons of olive oil and use oat milk or coconut milk instead of whole milk. The soup turns out just as creamy and thick after blending.

Why does my tomato soup taste too acidic?

Canned tomatoes vary in acidity between brands. Add 1/2 teaspoon of sugar and stir it in after blending. A pinch of baking soda also works — add it slowly since it will foam briefly.

What goes well with tomato soup?

Grilled cheese is the classic pairing. I also serve it with crusty sourdough bread, garlic croutons, or a simple arugula salad. A drizzle of heavy cream on top and a few fresh basil leaves make it feel restaurant-worthy.

This tomato soup with canned tomatoes is one of the easiest comforting recipes I make all fall and winter. Save this recipe and come back whenever you need a fast, cozy dinner.