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Creamy Tomato Soup from Canned Tomatoes

A close-up of a bowl of creamy tomato soup, swirled with cream and topped with fresh basil leaves and black pepper.
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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
  • Fresh basil leaves, for garnish (optional)
  • Croutons, for garnish (optional)

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 smooth and creamy. Work in batches if necessary.
  6. Return the soup to the pot. Stir in the heavy cream and heat gently until warmed through. Do not boil.
  7. Taste and adjust seasoning if needed.
  8. Serve hot, garnished with fresh basil leaves and croutons if desired.

Notes

  • For a richer flavor, you can use fire-roasted 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.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.

Nutrition

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