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Two white mini crocks of tomato soup with a small basil leaf in each.
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5 from 4 votes

Easy Tomato Soup using Canned Tomatoes

This easy canned tomato soup recipe is for you! It's simple to follow and only takes a few ingredients that you probably already have in your pantry.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Keyword: onion, tomato
Servings: 5 cups
Calories: 206cal
Author: Jared Desrosiers
Cost: $6

Equipment

  • 1 immersion blender or a standard blender
  • 1 cutting board & knife
  • 1 Stovetop
  • 1 5-quart Dutch oven or stock pot

Ingredients

  • 4 tablespoon salted butter
  • 2 medium yellow onion chopped
  • 4 cloves garlic pressed
  • ¼ teaspoon ground black pepper
  • 3 cups chicken stock
  • ¼ cup tomato paste
  • 28 ounces Delmonte Stewed Tomatoes *do not drain

Instructions

  • In a large pot, melt butter over medium heat. Add onions, and garlic-cook until softened, about 5 minutes
  • Pour in chicken broth and bring to a simmer. Add canned tomatoes, tomato paste, and spices.
  • Let soup simmer for 15 minutes. Serve with desired toppings. Enjoy
  • Remove soup from heat and blend using an immersion blender or traditional blender. If you need to use a traditional blender, you may need to blend it in batches depending on how much can fit in at a time. Remove the center of the blender cover to allow the soup to vent and cover the whole with paper towels or clean kitchen towel,
  • Blend until smooth and creamy. Return soup to the Dutch oven when done.
  • Serve soup with fresh basil & enjoy!

Notes

Nutritional values may vary and are meant to be a guide.
Tomato Soup Recipe Swaps
  • Swap vegetable broth for chicken broth
  • Swap white onion for yellow onion
  • Swap butter for olive oil
  • Swap diced tomatoes for stewed tomatoes.
Tomato Soup Toppings
  • Shredded cheese
  • Fresh basil
  • Sour cream
  • Chopped green onions
  • Croutons
  • Grilled cheese sandwich croutons
  • Bacon Bits
  • Swirl of heavy cream
How to Store Tomato Soup
One of the great things about tomato soup is that it can be made in large batches and stored in the fridge or freezer for quick and easy meals later on. But how should you store tomato soup so that it stays fresh for as long as possible? Here are a few tips to help you out.
When storing tomato soup, always make sure to put it in an airtight container. This will help keep the soup from drying out or getting freezer burn. If you’re freezing the soup, also make sure to leave some headspace at the top of the container so that the soup has room to expand as it freezes.
Tomato soup can also be stored in the refrigerator for up to a week. Just make sure to give it a good stir before reheating, as the ingredients may have separated while it was stored.
If you find that your soup has gotten too thick after being stored, simply add some water or broth when reheating to thin it out again.

Nutrition

Serving: 1cup | Calories: 206cal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 734mg | Potassium: 691mg | Fiber: 3g | Sugar: 11g | Vitamin A: 759IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 3mg