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Delicious, simple, and packed with flavor, this tomato soup with canned tomatoes tastes like a bowl full of summer no matter the time of year! Use convenient canned whole tomatoes for a creamy and tasty soup that is ready in a flash. And thanks to a secret ingredient, it’s made without added sugar.
It seems impossible to create such a delicious homemade tomato soup starting with basic canned whole tomatoes, but this soup builds so many layers of flavor in just 25 minutes.
Once you try this creamy tomato soup with canned tomatoes, you’ll wonder where it’s been your whole life.
Serve this soup alongside some air fryer Texas toast or sprinkle some air fryer croutons on top, and your life is about to get amazing.
Pro Tips/Recipe Notes:
- The baking soda neutralizes the acidity of the tomatoes without using sugar. It evens out the flavor in a really cool way. I highly recommend trying it!
- If you want to use fresh tomatoes, check out this post on how to blanch and peel tomatoes.
Creamy Tomato Soup With Canned Tomatoes
Ingredients
- 2 tbsp butter
- 1/2 cup onion {roughly chopped}
- 5 cloves garlic {roughly chopped}
- 2 28 oz cans San Marzano whole peeled tomatoes
- 1 cup stock {veggie or chicken}
- 1 tsp smoked paprika
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/8 tsp baking soda {neutralizes acidity of tomatoes}
- 3/4 cup half-and-half {whole milk or heavy cream are also tasty}
- salt and pepper to taste
- balsamic vinegar optional
Instructions
- In a heavy-bottomed saucepan, melt the butter over medium heat.2 tbsp butter
- Stir in the onion and allow it to cook down for 3-4 minutes.1/2 cup onion
- Add the garlic, and stir for another 2 minutes.5 cloves garlic
- Add the tomatoes (juice and all), and turn the heat up to medium-high. Break up the tomato a bit and cook for a few minutes. Stir often, and don't let it burn.2 28 oz cans San Marzano whole peeled tomatoes
- Add the stock, half-and-half, smoked paprika, parsley, oregano and basil. Bring to a low boil, stirring the whole time.1 cup stock, 3/4 cup half-and-half, 1 tsp smoked paprika, 1/2 tsp dried parsley, 1/2 tsp dried oregano, 1 tsp dried basil
- Using an immersion blender, blend the soup to your desired consistency.
- Once blended, add the baking soda and half-and-half, and stir to combine. Cook for 2-3 minutes, stirring often. Pro tip: the baking soda will foam a bit when you first add it.1/8 tsp baking soda, 3/4 cup half-and-half
- Salt and pepper to taste, and finish with a drizzle of balsamic vinegar.salt and pepper to taste, balsamic vinegar
Notes
- If you don’t have an immersion blender, carefully transfer the hot soup to a blender. Leave the center cap on the lid off to allow the steam to release.
- You’ll notice a bit of foaming action with the baking soda. This is totally normal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This tomato soup was delicious, easy to make and everyone loved it at our soup supper at our American Legion Post! Served with ranch oyster crackers! Awesome!
Amy, I need ALL the details about these ranch oyster crackers! Do you make them? Buy them? They sound amazing!
So thrilled to hear you enjoyed the soup. It’s one of my all-time favorites.
I am going to use your recipe for Canning Tomato Soup Base. Also, planning to try your Gluten Free Tomato Soup. I would like to know how much soup base to use in place of the 2 28 oz cans of San Marzano whole peeled tomatoes. I have read soup recipe a couple of times and did not see that listed anywhere. Thank you in advance for your response.
Hi Debbie, once blended the 52 oz of whole tomatoes would produce about 1.5 quarts of blended tomatoes. You could likely use two quarts of tomato soup base and be good to go!
love love this soup
So glad to hear that, Peggy! It’s one of our favorites as well.
Perfect store cupboard soup that tastes as good as if it had been made from fresh tomatoes!
So glad you enjoyed it, Nic!
Story time: Our house is a house divided when it comes to tomato soup and grilled cheese sandwich night. My husband is a big supporter of the toasted cheese and “real canned tomato soup”, while I am a butter both sides of the bread and grill that sandwich and have it with the most fake orange soup with the mushiest rice in the world. It is about nostalgia for both of us and we have even had conversations about what we will end up giving our future children when neither of us would budge. The answer: this soup. The smokey paprika adds amazing flavor and the baking soda is the answer to all of my issues with adding sugar to tomato soup. My husband loves how fast it is and said it would be a great staple in the regular soup rotation. Thank you Sarah for helping to end this 11 year stalemate.
I am truly honored to have helped broker this level of peace accords in a house divided. If only soup could heal the world!
I had to do some tweeking to the recipe. I added a small amount of stevia and a splash of lemon juice as well as more of the spices. It was excellent and because of my dairy and gluten allergy I had not had tomato soup in a long time. I really enjoyed this as did my husband and our family friend
As usual… I will never buy store bought again! A perfect pairing with grilled cheese!
Grilled cheese is tomato soup’s best friend. Love that combo and I’m thrilled you enjoyed the soup!