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canned tomatoes soup recipe

Tomato Soup with Canned Tomatoes

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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 servings

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

For best results, use high-quality canned tomatoes for a richer flavor. If you prefer a thicker consistency, you can reduce the amount of vegetable broth. Adjust the seasoning to your taste, and feel free to add a pinch of red pepper flakes for a little heat. This soup pairs well with crusty bread or a grilled cheese sandwich.
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