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Creamy Tomato Soup from Canned Tomatoes

A close-up of a white bowl filled with vibrant creamy tomato soup, swirled with cream and garnished with fresh basil leaves.
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A silky smooth, creamy tomato soup made with pantry staples. This easy weeknight recipe is perfect for a cozy meal and pairs wonderfully with grilled cheese.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon sugar
  • Salt and black pepper to taste
  • Optional garnishes: fresh basil, croutons, a swirl of cream

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the crushed tomatoes and vegetable broth. Stir in the sugar, salt, and pepper.
  4. Bring the soup to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until very smooth. Work in batches if necessary and be cautious when blending hot liquids.
  6. Return the blended soup to the pot. Stir in the heavy cream and heat gently until warmed through. Do not boil.
  7. Taste and adjust seasoning with salt and pepper if needed.
  8. Serve hot, garnished with fresh basil, croutons, or an extra swirl of cream if desired.

Notes

  • For a richer flavor, you can add a splash of balsamic vinegar along with the crushed tomatoes.
  • If you don’t have heavy cream, you can use half-and-half or even a dairy-free alternative like full-fat coconut milk for a vegan option.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://dishicious.com/creamy-tomato-soup/