Soups
How to Make Tomato Soup (Creamy, From Canned Tomatoes)
Creamy tomato soup from pantry canned tomatoes: sauté onion and garlic, simmer 20 minutes, blend smooth and finish with cream. Serves 4 in 45 minutes.
By the Forkful editorial team · Published
Quick answer
Soften 1 diced onion and 3 garlic cloves in 2 tbsp butter, stir in 2 tbsp tomato paste, then add one 28-oz can crushed tomatoes and 2 cups broth. Simmer 20 minutes, blend until smooth, stir in ½ cup heavy cream and a teaspoon of sugar, and warm gently without boiling. It serves 4 in about 45 minutes.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Makes
- 4 bowls
Tomato soup is one of the fast-rising recipe searches of the US autumn: Google Trends shows "tomato soup recipe" up about 140% over the past 90 days. It is the soup people make for a grilled cheese, a cold evening or a pantry-only dinner.
This version uses canned crushed tomatoes, which are picked ripe and give a more consistent flavor than out-of-season fresh ones. A spoonful of tomato paste adds depth, a pinch of sugar rounds the acidity, and cream goes in at the end so it stays silky. The quantities follow the usual ratio for four bowls (one 28-ounce can to about 2 cups of broth).
Ingredients
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- 2 tbsp unsalted butter or olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 28 oz canned crushed tomatoes (one large can, 800 g)
- 2 cups chicken or vegetable broth (475 ml)
- 1 tsp sugar
- ½ tsp dried basil
- ½ tsp fine salt, plus more to taste
- ¼ tsp black pepper
- ½ cup heavy cream (120 ml)
- grated Parmesan and fresh basil, to serve
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt and cook 5–7 minutes, stirring, until soft and translucent but not browned.
- Add the garlic and tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly and smells sweet.
- Pour in the crushed tomatoes and broth, then add the sugar, basil, salt and pepper. Bring to a boil, reduce to a low simmer, cover partly and cook 20 minutes, stirring now and then.
- Blend until smooth with an immersion blender, or cool slightly and blend in batches in a regular blender with the lid vented and covered with a towel.
- Return to low heat, stir in the cream and warm for 3–5 minutes without letting it boil. Taste and adjust the salt, pepper and sugar.
- Serve hot with Parmesan and basil, and a grilled cheese sandwich or toasted bread.
Tips for the best result
- 1Cook the tomato paste for a minute or two before adding liquid: it loses its raw, tinny taste and the soup tastes deeper.
- 2If it tastes sharp, add the sugar a pinch at a time rather than extra cream; a little sweetness balances acidity without dulling the tomato.
- 3Keep the soup below a boil once the cream is in, so it stays smooth instead of splitting.
- 4Hot soup expands and splatters in a blender: fill it no more than half and vent the lid, or use an immersion blender.
Storage
Cool and refrigerate in an airtight container for up to 4 days. For longer storage, freeze it before adding the cream for up to 3 months, then thaw in the fridge, reheat and stir in the cream.
Frequently asked questions
Can I make tomato soup without cream?
Yes. Leave the cream out for a lighter soup, or stir in a few tablespoons of olive oil, a splash of whole milk or a spoonful of coconut milk for body.
Can I use fresh tomatoes instead of canned?
Yes, use about 2 pounds (900 g) of ripe tomatoes, chopped, and simmer a little longer, 25–30 minutes. Canned tomatoes are more reliable out of season.
Why does my tomato soup taste bitter or too acidic?
Tomatoes vary in acidity. A teaspoon of sugar, a longer simmer and a bit of butter or cream usually fix it; do not add baking soda, which can make the soup foam and taste flat.
