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Creamy Tomato Soup Using Canned Tomatoes - A Cozy, Weeknight-Friendly Classic

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cans (14.5 to 15 ounces each) diced or whole peeled tomatoes, with juices
  • 2 cups low-sodium chicken or vegetable broth
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil or oregano (optional)
  • 1/2 cup heavy cream (or 1/3 cup half-and-half for lighter)
  • 1 to 2 teaspoons red wine vinegar or lemon juice (to brighten, optional)
  • Fresh basil or parsley, chopped, for serving (optional)
  • Croutons, grated Parmesan, or a drizzle of olive oil for garnish (optional)

Method
 

  1. Warm the fats. In a large pot over medium heat, heat the olive oil and butter until the butter melts and foams slightly.
  2. Soften the aromatics. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes. Add the garlic and cook 30 seconds, until fragrant.
  3. Build tomato depth. Stir in the tomato paste. Cook, stirring, for 1 to 2 minutes until it darkens slightly. This caramelizes the paste and boosts the savory flavor.
  4. Add tomatoes and broth. Pour in the canned tomatoes with their juices. If using whole tomatoes, crush them with a spoon. Add the broth, sugar (if using), salt, pepper, and dried herbs if you like. Stir to combine.
  5. Simmer gently. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 15 to 20 minutes, stirring occasionally. The flavors should meld and the tomatoes should soften.
  6. Blend until smooth. Use an immersion blender directly in the pot to puree until silky. Or carefully transfer in batches to a countertop blender, venting the lid and covering with a towel to avoid splatters. Blend until very smooth.
  7. Finish with cream. Return the soup to low heat (if blended in a pitcher). Stir in the heavy cream. Taste and adjust seasoning with more salt and pepper as needed. If the soup tastes too tangy, add another pinch of sugar. For brightness, stir in a teaspoon or two of vinegar or lemon juice.
  8. Serve. Ladle into bowls and top with fresh herbs, croutons, Parmesan, or a swirl of olive oil. Enjoy hot with grilled cheese or warm bread.