Soups & stews / Vegetable, beef & tomato soups
Creamy Tomato Soup with Canned Tomatoes
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Whoever comes in from the cold gets the first mug. Brown a little tomato paste, simmer two cans of whole tomatoes with broth, blend it smooth, and stir in the cream at the end.
The short version
Soften an onion and garlic in butter and oil, brown 2 tablespoons of tomato paste, add two cans of whole tomatoes and a cup of broth, and simmer 20 minutes. Blend until smooth, then stir in cream and a pinch of sugar. About 45 minutes.
What makes ours better
the tricks Nonna pretends she never taught me
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Brown the tomato paste. Two tablespoons cooked until brick red turn sweet and deep, which makes canned tomatoes taste like they were simmered all day.
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Start with whole peeled tomatoes. Whole tomatoes are usually the best tomatoes on the shelf, packed whole in juice, and they blend into a smoother soup than diced ones, which are often treated to hold their shape.
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Add the cream and sugar at the end. Cream stirred in after blending stays smooth and keeps the tomato flavor bright. A teaspoon of sugar rounds off the acid, and you can taste your way to more.
What you need
the cast, in order of appearance
- Olive oil2 tablespoons
- Unsalted butter1 tablespoon
- Yellow onion1 large
- Garlic3 cloves
- Tomato paste2 tablespoons
- Whole peeled tomatoes2 cans
- Chicken or vegetable broth1 cup
- Sugar1 teaspoon
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Soften the onion
Heat the oil and butter in a large soup pot over medium-low heat. Add the onion and cook, stirring now and then, until completely soft and translucent but not browned, about 10 minutes. Stir in the garlic for the last minute.
About 10 min. Cook mode has a timer for this step.
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Brown the tomato paste
Push the onion aside, add the tomato paste to the bare pot and stir it around for 2 to 3 minutes, until it darkens to a brick red and smells sweet. Stir it into the onion.
If the paste starts to stick and scorch, add a splash of broth.
About 3 min. Cook mode has a timer for this step.
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Add tomatoes and broth
Pour in the tomatoes with their juices, crushing each tomato with your hand or a spoon as it goes in. Add the broth, salt and pepper.
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Simmer
Bring to a boil, lower the heat to a steady simmer, partly cover and cook for 20 minutes, stirring now and then. The tomatoes will be very soft and the soup will have thickened slightly.
About 20 min. Cook mode has a timer for this step.
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Blend until smooth
Turn off the heat. Blend with an immersion blender until silky, or in batches in a regular blender with the lid vented and covered with a towel, since hot soup expands. Return to the pot.
Never fill a blender more than halfway with hot soup.
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Finish and season
Over low heat, stir in the cream and the sugar. Warm through without boiling. Taste and add salt, pepper or another pinch of sugar until it tastes bright and round. Serve with basil.
Good to know
the stuff I’d tell you over the phone
- Canned tomatoes vary in salt and acidity, so season at the end. If the soup tastes sharp, add sugar a pinch at a time, or a small pat of butter.
- Dairy-free? Skip the cream and finish with a drizzle of olive oil. The soup is just as good and a little brighter.
- For grilled cheese pairing, make the sandwich with sharp cheddar and a thin butter-crisped crust, like crispy grilled cheese sandwich.
- Add a Parmesan rind to the pot while it simmers, then fish it out before blending.
- Storage. Refrigerate in an airtight container for 4 days. Freeze without the cream for up to 3 months, then add the cream when you reheat. Reheat gently on the stove.
Questions, answered
the questions my cousins text me
Can I make tomato soup with canned tomatoes?
Yes, and outside of tomato season they beat fresh. Canned tomatoes are picked ripe and packed right away, so they taste better than the pale ones at the store.
How do I make tomato soup less acidic?
Cook the onion until soft, brown the tomato paste and add a teaspoon of sugar. Cream and a pat of butter at the end also mellow the acid. Don't add baking soda, which dulls the flavor.
Do I need a blender?
No. A potato masher or the back of a spoon gives a chunky rustic soup. For smooth soup, an immersion blender is the easiest tool.
Can I make it without cream?
Yes. Leave it out for a lighter soup, or stir in a few tablespoons of whole milk, or a spoon of olive oil. It will taste more tomato-forward.
What goes with tomato soup?
Grilled cheese is the classic. Cheesy toast, buttered croutons or a handful of Parmesan on top work too.
Can I use fresh tomatoes instead?
Yes. Use about 3 pounds of ripe tomatoes, peeled and chopped, and simmer a little longer, 25 to 30 minutes. Do this only in tomato season.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
be honest. I can take it. probably.
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Published October 28, 2026.