Picture a bowl of warm, creamy tomato soup, its aroma filling your kitchen with comfort and coziness.
This simple yet indulgent dish is easy to make and perfect for any day of the week.
As the canned tomatoes meld with the garlic and basil, they transform into a velvety, flavorful delight.
Imagine dipping crusty bread into this luscious creation.
Let’s bring this comforting classic to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 blender or immersion blender
- 1 ladle
- 1 knife
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 cup heavy cream
- 2 tablespoons fresh basil, chopped (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Tomato Soup with Canned Tomatoes, follow this timeline:
- Reading & Preparation (5 minutes):
- Read through the recipe to familiarize yourself with the steps and ingredients.
- Gather all necessary equipment and ingredients.
- Prep Work (10 minutes):
- Chop 1 medium onion.
- Mince 2 cloves of garlic.
- (Optional) Chop 2 tablespoons of fresh basil for garnish.
- Cooking (30 minutes):
- Minute 0-5: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
- Minute 5-6: Stir in the minced garlic and cook for another minute.
- Minute 6-8: Add 2 cans of diced tomatoes (with juice) and 2 cups of vegetable broth to the pot.
- Minute 8-10: Stir in 1 teaspoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried basil.
- Minute 10-30: Bring the mixture to a simmer and let it cook for 20 minutes.
- Blending & Final Touches (10 minutes):
- Minute 30-35: Remove the pot from heat and blend the soup until smooth using a blender or immersion blender.
- Minute 35-40: Return the soup to the pot, stir in 1/4 cup of heavy cream, and heat through for an additional 5 minutes.
- Resting & Serving (5 minutes):
- Minute 40-45: Let the soup rest for 5 minutes before serving. Ladle the soup into bowls and garnish with fresh basil if desired.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute.
Add the canned tomatoes and their juice, then pour in the vegetable broth.
Stir in the sugar, salt, pepper, and dried basil.
Bring the mixture to a simmer and let it cook for 20 minutes.
Remove the pot from heat and carefully blend the soup until smooth using a blender or immersion blender.
Return the soup to the pot, stir in the heavy cream, and heat through for an additional 5 minutes.
Ladle the soup into bowls and garnish with fresh basil if desired.
Let the soup rest for 5 minutes before serving.
Serving Tips
- Grilled Cheese Sandwich: A classic pairing that complements the creamy texture of the soup.
- Crusty Bread: Perfect for dipping, adding a satisfying crunch to each spoonful.
- Salad: A fresh, green salad can provide a nice contrast to the rich soup.
- Croutons: Sprinkle on top for added texture and flavor.
- Cheese Toastie: Similar to grilled cheese but with a variety of cheeses for an extra flavor boost.
Storage
To store tomato soup, let it cool completely.
Then, transfer to airtight containers.
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze tomato soup, let it cool completely.
Transfer it to airtight containers, leaving space for expansion.
Label with the date, and store in the freezer for up to three months.
Reheating
To reheat tomato soup, warm it gently on the stovetop over low heat.
Stir occasionally to prevent scorching.
Alternatively, microwave covered on medium power.
Stir halfway through for even heating.
Final Thoughts
Tomato soup made with canned tomatoes is a comforting and simple dish that can be enjoyed year-round.
The beauty of this recipe lies in its simplicity and the ability to customize it to your liking.
By using high-quality canned tomatoes, you’ll achieve a rich and flavorful base.
Adjust the seasonings to suit your taste, and don’t hesitate to add a touch of heat with red pepper flakes if desired.
This versatile soup pairs wonderfully with crusty bread or a classic grilled cheese sandwich.
Whether you’re making it for a cozy family dinner or a quick lunch, this tomato soup is sure to satisfy.
Frequently Asked Questions
Can I Use Fresh Tomatoes Instead of Canned?
Sure, you can swap canned tomatoes for fresh ones! Just blanch and peel them first for smoothness. Fresh tomatoes add a vibrant flavor, but you might need to adjust cooking time since they’re juicier. Enjoy experimenting!
What Is the Best Type of Canned Tomatoes to Use?
You should use high-quality San Marzano canned tomatoes for the best flavor. They’re sweeter, less acidic, and give a rich taste. Opt for whole peeled ones, then crush them, ensuring a fresh, vibrant soup experience.
Is There a Dairy-Free Alternative to Heavy Cream?
You can swap heavy cream for coconut milk or cashew cream for a dairy-free option. These alternatives maintain creaminess without dairy. Adjust the quantity to taste, and enjoy a rich, satisfying dish with these substitutions.
How Can I Make This Soup Spicier?
To spice up your soup, add a pinch of red pepper flakes or a diced jalapeño. You can also stir in cayenne pepper for an extra kick. Adjust to your taste, ensuring it’s perfectly fiery!
Can This Soup Be Made in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours, blend, add cream, and heat before serving.
Tomato Soup with Canned Tomatoes
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Blender or immersion blender
- 1 Ladle
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 cup heavy cream
- 2 tablespoons fresh basil chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the canned tomatoes and their juice, then pour in the vegetable broth.
- Stir in the sugar, salt, pepper, and dried basil.
- Bring the mixture to a simmer and let it cook for 20 minutes.
- Remove the pot from heat and carefully blend the soup until smooth using a blender or immersion blender.
- Return the soup to the pot, stir in the heavy cream, and heat through for an additional 5 minutes.
- Ladle the soup into bowls and garnish with fresh basil if desired.
- Let the soup rest for 5 minutes before serving.
Notes
