Canned Tomato Soup Recipe
Canned Tomato Soup Recipe
Table of Contents
Canned Tomato Soup Recipe
Looking for an easy, flavorful, and creamy canned tomato soup recipe. This guide will show you how to turn pantry staples into a warm, comforting bowl of goodness. It’s perfect for busy nights, served with crusty bread or a classic grilled cheese sandwich. Quick, delicious, and satisfying.
Description
Canned Tomato Soup Recipe is a classic comfort food loved for its simplicity and heartwarming taste. This canned tomato soup recipe is a fantastic way to elevate store bought canned tomatoes into a restaurant quality dish. Whether you’re cozying up on a rainy day or preparing a quick family dinner, this recipe hits all the right notes.
In just 30 minutes, you’ll achieve a creamy, rich texture without needing heavy cream. The recipe balances tangy tomatoes with aromatic spices and a hint of sweetness, creating a well rounded flavor profile. The beauty of this dish lies in its flexibility you can customize it with fresh herbs, a splash of cream, or even a sprinkle of Parmesan cheese.
Canned tomatoes are a pantry staple for good reason they’re versatile, affordable, and packed with nutrients like vitamin C and antioxidants. This recipe transforms them into a soul soothing soup that feels anything but basic.
This canned tomato soup recipe is the ultimate comfort food, combining pantry staples with rich, homemade flavors. In just 30 minutes, transform canned tomatoes into a creamy, flavorful soup perfect for busy weeknights or cozy lunches. Aromatic garlic, onions, and a blend of herbs elevate this dish, while optional cream adds a luxurious texture. Serve it with crusty bread or a classic grilled cheese sandwich for a satisfying meal. Easy, delicious, and family-friendly, this recipe is a must try.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can of whole peeled tomatoes
- 1 cup vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- ½ teaspoon dried basil (or 1 tablespoon fresh, chopped)
- ½ teaspoon dried oregano
- ½ teaspoon paprika (optional, for a smoky flavor)
- Salt and pepper, to taste
- ½ cup whole milk, heavy cream, or coconut milk (optional, for creaminess)
- Fresh basil leaves, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).
- Add Tomatoes and Broth: Pour in the canned tomatoes (including their juices) and break them up with a spoon. Stir in the tomato paste, vegetable or chicken broth, sugar, dried basil, oregano, and paprika.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 15 minutes to allow the flavors to meld.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a blender.
- Add Creaminess (Optional): Return the soup to the pot and stir in the milk, heavy cream, or coconut milk for a creamy texture. Heat gently do not boil.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh basil leaves, and serve warm.
Notes
- Customizations: For a richer flavor, add a splash of balsamic vinegar or red wine while simmering.
- Thicker Soup: Reduce the broth by half if you prefer a thicker consistency.
- Dairy Free Option: Use coconut milk or skip the cream altogether for a lighter version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Canned Tomato Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 28 ounce can of whole peeled tomatoes
- 1 cup vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar optional, to balance acidity
- ½ teaspoon dried basil or 1 tablespoon fresh, chopped
- ½ teaspoon dried oregano
- ½ teaspoon paprika optional, for a smoky flavor
- Salt and pepper to taste
- ½ cup whole milk heavy cream, or coconut milk (optional, for creaminess)
- Fresh basil leaves for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).
- Add Tomatoes and Broth: Pour in the canned tomatoes (including their juices) and break them up with a spoon. Stir in the tomato paste, vegetable or chicken broth, sugar, dried basil, oregano, and paprika.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 15 minutes to allow the flavors to meld.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a blender.
- Add Creaminess (Optional): Return the soup to the pot and stir in the milk, heavy cream, or coconut milk for a creamy texture. Heat gently do not boil.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh basil leaves, and serve warm.
Notes
- Customizations: For a richer flavor, add a splash of balsamic vinegar or red wine while simmering.
- Thicker Soup: Reduce the broth by half if you prefer a thicker consistency.
- Dairy Free Option: Use coconut milk or skip the cream altogether for a lighter version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
