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If you love easy dinners made with pantry staples, you’re going to love this tomato soup from canned tomatoes. Fire-roasted tomatoes and tomato sauce are simmered with nourishing bone broth, and then blended with roasted garlic and a splash of cream for a healthy soup the whole family will love. Try it with our sourdough grilled cheese or sourdough French bread!
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It’s cozy season, my friends.
I call it cozy season because “face numbing cold season” sounds negative.
So, cozy season. Curl up with a good book season. Soup and sourdough season.
This time, it’s tomato soup from canned tomatoes and sourdough grilled cheese. Is there anything more cozy? More nostalgic? If there is, inform me forthwith so I can jump on board.
In the meantime, let me tell you about this super simple tomato soup recipe that’s made entirely from pantry staples you probably have on hand.
Canned tomatoes make a beautiful tomato soup for a couple of reasons:
- They’re budget-friendly.
- They’re reliable. You can’t make a good tomato soup out of sad winter tomatoes. You’ll be fired as the family cook.
- They’re super convenient. Have you ever seeded tomatoes for soup? It builds character, for sure, but it’s time-consuming.
In our house, tomato soup from canned tomatoes is the way to go. This is how I’ve made it for years, and I think you’re going to love it as much as we do.
Why You’ll Love This Tomato Soup from Canned Tomatoes
This tomato soup from canned tomatoes is simple enough for a weeknight but cozy enough to feel special. You’ll love it because it’s:
- Made entirely with pantry staples for an easy dinner you can make anytime.
- No peeling, seeding, or fresh tomatoes required. This is one of those dinners you can make on autopilot.
- Deep, rich flavor from fire-roasted tomatoes and roasted garlic
- Smooth, creamy texture without being heavy (which leaves room for sourdough grilled cheese!).
- Easy to customize for dairy-free or vegan diets.
Ingredients You’ll Need
Like all of my favorite recipes, this tomato soup from canned tomatoes is made with a few pantry staples you probably have on hand, like:
- Fire-roasted canned tomatoes – The base of the soup adds deep, slightly smoky tomato flavor without needing fresh tomatoes.
- Tomato sauce – Helps create a smooth, cohesive texture and boosts the tomato flavor.
- Bone broth – Adds richness, depth, and extra gut-healing nutrients while thinning the soup to the perfect consistency.
- Garlic (whole head) – Roasted until soft and caramelized, giving the soup a mellow, slightly sweet garlic flavor.
- Olive oil – Used for roasting the garlic and adding subtle richness.
- Sugar – Balances the natural acidity of the canned tomatoes.
- Salt – Enhances and brings out all the flavors in the soup.
- Half-and-half or cream – Adds creaminess and a velvety finish to the soup.
How to Make Tomato Soup From Canned Tomatoes
Step 1: Roast the Garlic. Preheat the oven to 400°F. Cut the top off a whole head of garlic, exposing the cloves while keeping them intact in their papery skins. Place it in a small oven-safe dish, drizzle with olive oil, and roast for 45 minutes, or until soft and easily pierced with a fork.
Step 2: Simmer the Soup. In a medium pot, combine the fire-roasted canned tomatoes, tomato sauce, bone broth, sugar, and salt. Squeeze the roasted garlic cloves out of their skins directly into the pot. Stir and bring to a gentle simmer over medium heat. Simmer for 30 minutes, stirring occasionally.
Step 3: Blend Until Smooth. Use an immersion blender to blend the soup directly in the pot until smooth. (Alternatively, carefully blend in batches using a countertop blender.)
Step 4: Add the Cream. Stir in the half-and-half or cream until fully incorporated. Taste and adjust the seasonings as needed.
Step 5: Serve. Serve warm with a sprinkle of cheese, alongside grilled cheese.
Tips for the Best Tomato Soup
- Roast the garlic fully for the best flavor. It should be soft, golden, and easily pierced with a fork.
- Blend longer than you think for the smoothest texture. This is especially important when feeding little ones and picky eaters.
- Add the cream slowly so you can control richness.
- Taste before serving and adjust salt or sugar if needed
Variations to Try
- Vegan: Skip the cream or use good-quality canned coconut milk or cashew cream.
- Extra creamy: Add additional half-and-half or cream, or stir in a sprinkle of Parmesan or cheddar cheese before serving.
- Herby: Stir in fresh basil or thyme before serving.
- Spicy: Add red pepper flakes or a dash of hot sauce.
- Traditional: Omit the roasted garlic and swap the fire-roasted tomatoes for tomato sauce for a more familiar tomato soup recipe.
What to Serve With Tomato Soup
- Sourdough grilled cheese made with our sourdough sandwich bread or sourdough discard sandwich bread
- Crusty milk and honey sourdough bread
- Sourdough French bread
- Sourdough flatbread
How to Store and Reheat Tomato Soup
How to Store
- Refrigerator: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezer: For best results, freeze the soup before adding the cream. Store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat
- Stovetop: Reheat gently in a saucepan over low to medium heat, stirring occasionally until warmed through.
- After Freezing: Once reheated, stir in the cream or half-and-half and adjust seasoning if needed.
Frequently Asked Questions
Can I make tomato soup using canned tomatoes?
Yes! Tomato soup from canned tomatoes is reliable, flavorful, and convenient since canned tomatoes are packed at peak ripeness, so you don’t have to worry about watery winter tomatoes (yuck).
What canned tomatoes are best for tomato soup?
Fire-roasted canned tomatoes offer the most flavor, but crushed or whole canned tomatoes work well too.
Why does tomato soup need sugar?
Sugar balances the acidity of canned tomatoes. You can reduce or omit it depending on your preference.
Can I make this tomato soup dairy-free?
Absolutely! Use coconut milk, cashew cream, or a plant-based half-and-half, or omit the cream entirely.
How do I thicken tomato soup?
Simmer the soup uncovered to reduce liquid, blend longer, or add extra cream for thickness.
Can tomato soup from canned tomatoes be frozen?
Yes. For best results, freeze the soup before adding cream, then add it after thawing and reheating.
How long does homemade tomato soup last?
Store in an airtight container in the refrigerator for up to 4 days.
Tomato Soup from Canned Tomatoes
Ingredients
- 1 15 ounce can of tomato sauce
- 4 15 ounce cans of fire-roasted tomatoes
- 1 cup bone broth (see note 1)
- 1/2 tsp sea salt (more to taste)
- 1 tsp sugar
- 1/2 cup half-and-half or heavy cream (optional)
For the roasted garlic
- 1 bulb garlic
- 1 tsp olive oil
Instructions
- Roast the Garlic: Preheat the oven to 400°F (205°C). Slice the top off a whole head of garlic, exposing the cloves while keeping them intact in their papery skins. Place the garlic in a small oven-safe dish, drizzle with olive oil, and roast for 45 minutes, or until the cloves are soft and easily pierced with a fork. Remove from the oven and let cool slightly.
- Simmer the Soup: In a medium pot, combine the fire-roasted tomatoes, tomato sauce, bone broth, sugar, and salt. Squeeze the roasted garlic cloves out of their skins directly into the pot. Stir to combine and bring to a gentle simmer over medium heat. Simmer for 30 minutes, stirring occasionally.
- Blend Until Smooth: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. (Alternatively, carefully transfer the soup to a blender in batches.)
- Add Cream: Stir in the half-and-half or cream until fully incorporated. Taste and adjust seasoning if needed.
- Serve: Serve warm, with a sprinkle of cheese, a side of grilled cheese, or on its own.
Notes
- I recommend using our homemade bone broth recipe, but you can use any broth you prefer.
This Tomato Soup from Canned Tomatoes is a Staple!
Once you see how easy this tomato soup recipe is, it will become a staple in your home, particularly during the cold months. Made with just a few pantry staples, it comes together quickly and reheats beautifully. Don’t forget to serve it alongside a melty sourdough grilled cheese (it’s the law)! Happy Baking!
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