Tomato soup made from canned tomatoes is a simple hug in a bowl—comfort you can count on any night of the week. This version keeps things straightforward and fresh, letting the tomatoes shine with just a splash of olive oil and a sprinkle of herbs.
Perfect for those days when something warm and cozy is exactly what the kitchen needs.
Ingredients
This bright and comforting tomato soup is all about simple, fresh flavors that come together easily. Just a few pantry staples and a touch of love give you that cozy taste of Italy in a bowl.
- 28 ounces canned tomatoes, crushed or whole peeled
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, plus extra for drizzling
- 1 cup vegetable broth or water
- 1 teaspoon sugar
- Salt, to taste
- Black pepper, freshly ground, to taste
- 1 tablespoon fresh parsley, chopped
Instructions
This tomato soup is a simple, heartfelt recipe that turns pantry staples into a vibrant, cozy dish. With just a little chopping, simmering, and blending, you’ll have a warm bowl of sunshine ready to enjoy.
- Heat the olive oil: Pour 2 tablespoons of olive oil into a medium pot over medium heat until it’s shimmering gently and ready to coat your ingredients.
- Sauté the onion: Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5–7 minutes, bringing out its natural sweetness.
- Add the garlic: Stir in the minced garlic and cook for another minute until fragrant, making sure it doesn’t burn—garlic loves a quick warm-up.
- Stir in the tomatoes: Pour in the 28 ounces of canned crushed or whole peeled tomatoes, breaking up the whole ones with a spoon if you’re using those, blending all that lovely tomato flavor.
- Add broth and sugar: Pour in 1 cup of vegetable broth or water and sprinkle 1 teaspoon of sugar to balance the acidity, giving everything a gentle stir to combine.
- Simmer gently: Bring the soup to a low simmer, then cover and let it cook for about 20 minutes, stirring occasionally to let the flavors marry nicely.
- Season the soup: Add salt and freshly ground black pepper to taste, starting conservatively and adjusting as you go—you want the flavors to sing softly together.
- Blend to smooth: Using an immersion blender or transferring in batches to a countertop blender, puree the soup until it’s beautifully smooth and comforting, just like Nonna would do.
- Finish with parsley and olive oil: Stir in the chopped fresh parsley for a pop of green and individuality, then drizzle a little extra olive oil on top before serving to add richness and shine.
How to Store Tomato Soup With Canned Tomatoes
Let the soup cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 3 days. To keep it longer, freeze the soup in freezer-safe containers for up to 3 months. When ready to eat, gently reheat on the stove over low heat, stirring occasionally, until warmed through. A quick drizzle of olive oil before serving always brings back that fresh, homemade feeling.
Tweaks and Additions
This tomato soup already feels like a warm hug, but a few simple tweaks and additions can deepen its flavors or add a little Italian flair. These suggestions help keep the recipe friendly and approachable while giving you space to play around and make it your own—just like Nonna would want.
- Add fresh basil: Stir in a handful of chopped fresh basil leaves just before blending or serving for that unmistakable bright, herbal touch that lifts the entire soup.
- Swap sugar for honey: Use a teaspoon of mild honey instead of sugar to gently balance the acidity with a touch of natural sweetness and a hint of complexity.
- Include a splash of red wine: Add about 1/4 cup of dry red wine after sautéing the onions and garlic, letting it reduce briefly to deepen the soup’s flavor with a subtle richness.
- Add a pinch of red pepper flakes: When cooking garlic, sprinkle in a pinch of red pepper flakes to bring a gentle warmth without overpowering the cozy tomato taste.
- Use Parmesan rind if available: Toss in a small piece of Parmesan rind while the soup simmers, removing it before blending, to add a savory depth that warms the soul.
- Finish with a dollop of ricotta or cream: Serve the soup with a spoonful of ricotta cheese or a splash of cream stirred in to add creamy richness and smooth out the flavors.
- Swap vegetable broth for chicken broth: If you’re not strict vegetarian, chicken broth enriches the soup with a hearty, comforting base that feels homemade and just right.
- Toast some pine nuts: Sprinkle lightly toasted pine nuts on top when serving for a lovely nutty crunch that adds texture and a little something unexpected.