As an Amazon Associate, I earn from qualifying purchases.
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.
So delicious
Thank you
So glad you enjoyed it, Lynda! It is one of our favorites.
I am also addicted to soup and love to have for lunch every day I can. This recipe was super easy and is oh so flavorful. I did tweak the recipe just a smidge by using the tomatoes I had on hand (fire-roasted) instead of the ones listed in the ingredient list, but other than that followed the directions and ingredients as noted above. I’m looking forward to lunch tomorrow!
I’m so glad you enjoyed in Donna, and yes, soup for lunch all day every day! We have made it with fire-roasted tomatoes and I thought it was delightful.
Thanks for taking the time to leave a review.
This recipe saved the night. Dumped in some refrigerator tortellini, served with a salad…easy dinner on a crazy cold night!
Ohhh, so glad I could help and LOVE The addition of the tortellini! If you like adding pasta to soup, you may like this one too: https://www.sustainablecooks.com/vegetable-soup/
Best soup ever!
Glad you loved it Maggie!
Good stuff!! Would have taken a pic but dove in too quick! I used reg milk and added cheddar to the bowls. Served grilled cheese sandwiches with chef shamy garlic butter with parmesan and basil.
What is this garlic butter you speak of? I must try it!!!
So glad you all liked the soup. 🙂
Um, yes, soup, Please! It’s a great way to use “stuff” up. If it can be put in a blender, all the better! I have several recipes that have “serves 6” crossed out and replaced with “serves 2 of us.” Because a “cup” of soup is a joke. If we are talking about pantry clear out, which we have been; I’m just a little slow in my response times – soups, stir-fry and pasta salads were the go-to for me. I even found some tamales in my freezer from Christmas (!). They are now too high salt for me (on their own), but ONE, thrown in the blender (serves as part of the protein, plus a thickener), then added to (no salt added to ANYTHING ELSE in a can) a can of petite chopped roasted tomatoes (sometimes blendered with the tamale), some grilled corn, onions, bell peppers (red/yellow or orange), chopped zucchini, and half a can of black beans and home made broth (cumin/garlic/oregano/cayenne pepper/SMOKED PAPRIKA) and two of us are good to go! I ask you: “How is that NOT a meal?” You’ll have to move this comment, or just delete it, because it has nothing to do with this tomato soup, delicious as it is.
I love the creation of this soup from the freezer!!! That is the kind of thing that makes me so happy and it sounds delicious as well.
So good. This comes from a girl who grew up understanding how gross Campbell’s tomato soup (sorry fans) was and refused to eat it until the ripe age of 39. Now I am kinda obsessed. This was my first crack and making it myself and I will for sure be making it again. Soon.
I’m so glad you enjoyed it! But as a former canned soup fan in my youth, you’re breaking my heart. HA!
I have my son, daughter and 12 friends ‘over for the weekend’ for their dance practice weekend. I hav e a batch of this on for when they arrive, plus your onion soup as well. I have been perfectly able to make good soup on my own for years and years no recipes, but your tomato soup is a fabulous recipe and always gets complimented!
‘french onion soup’ is normally served with pieces of cheese on toast in it, so I think they might have cheese toasties ( grilled cheese to you lot!) as well on the side. HM flapjack and biscuits. Not biscuits as you know them and certainly no gravy (as anyone knows it!) Pfft, cultural differences!
I prefer my French Onion Soup with the melted cheese FOR SURE!!
Hope the weekend and the soups were a success.
Oh my! I may have to make this again soon!
Definitely one of our favorites Marcia. So glad you like it!
“you kick your heels off as hard as you can against the wall, your bra is halfway to the floor”
This alone is reason enough to trust any of your recipes. ????
Soup tonight! ????
Lol, I write what I know Siaci, I write what I know.
Hope you liked the soup!
Have you ever tried to bottle your tomatoe soup? I have extra tomatoes on hand.
Like can it? This recipe is not safe to can, but I have this recipe: https://www.sustainablecooks.com/canning-tomato-soup/
So delicious!!
So glad you enjoyed it, Katherine. It’s one of my all-time favorite recipes!
Yassss, queen! This soup is a hit in my house. It satisfies my vegetarian husband and my toddler. We like to pair it with pimento grilled cheese.
Gah, that would be a super yummy grilled cheese pairing!!
I had never made tomato soup before..never even thought about it actually but when I saw your recipe and how easy it was I had to try. O..M..GAAAA! IT IS AMAZINGLY GOOD!
My mother in law just made this soup for us with grilled cheese sandwiches. It is by far the best tomato soup I have ever had! So much flavor and a million times better than any canned tomato soup. I will be recommending this to everyone!
So glad you and the fam liked it Amy!
omg, yum!
I made this soup the other day and the whole family LOVED it! The only deviation from the recipe I did was to use the immersion blender in step 3. This soup was really easy and quick to make. I will make this one again. My son topped his bowl with Parmesan cheese.
Awesome Jean, thank you so much for telling me! I love hearing about how people make my recipes. 🙂
I love soup, too, but everyone else in my household is ambivalent! What am I to do? Mostly I just eat soup to my heart’s content.
I’ve been searching for a good tomato soup recipe for the longest time. Everyone I try just isn’t right and my kids don’t understand. I’m hoping that this soup will finally be the one to make them say “Hey, soup’s pretty good! Can I have more?”
Canned whole tomatoes are seriously the most versatile canned good in our house! Soup, spaghetti sauce, and pizza sauce all in a short time! Not to mention everything they’re added to! I love them! I am curious though–what’s up with the baking soda? Is this a secret trick I’ve never heard of?! Intriguing, my friend! 🙂
This is the first year I have canned whole tomatoes, and I am looking forward to using them this winter!
Thanks for asking about the baking soda. I should add a note about it in the post. Baking soda is my favorite secret cooking trick ever. I use it in tomato recipes and when I am making iced tea. Just a pinch neutralizes the acid in lots of foods. Some people add sugar to tomato products, but I don’t like sweetness with my tomatoes. The baking soda makes the taste more palatable without the sweet.
Ah…. good to know.
I add 1 teaspoon of baking soda when making Boston baked beans in my pressure cooker as it’s supposed to help with digestion.
I am pinning this recipe to try later. It’s not cold enough here for soup season yet, but we are getting closer each week. This recipe sounds good.
I have seen people add baking soda to beans, but I never knew why. I know many hummus recipes also recommend you put baking soda in while cooking the chickpeas.
Smoked paprika was sent from God to make us happy!
I completely agree with you. Wholeheartedly!
Smoked paprika might just be the encouragement that I need to try some tomato soup!
Let me know what you think!