This simple tomato soup recipe made with canned tomatoes is seriously the best you are going to try! Served with cheesy crostini it’s perfect comfort food. Easy to make, it’s ready to enjoy in 30 minutes.
There’s really nothing much more comforting than a big steamy bowl of tomato soup and my Mom’s recipe really is the best! Full of rich flavors it’s the perfect lunch or appetizer, especially when served with he cheesiest of crostini!
Our version of Tomato Soup is made with pantry staples and CANNED TOMATOES, meaning you can make it anytime and all throughout the year.
How to Make Tomato Soup
Be sure to scroll down to get the full recipe!
Prep: Gather your ingredients and chop the onions and garlic.
Make the soup: Cook the onions and garlic in the oil and add the tomatoes and stock. Bring to the boil.
Blend: Use an immersion or stand blender to blend the mixture until smooth.
Season: Place the herbs and red pepper flakes in a cheese cloth bag and place in the soup. Simmer uncovered.
Serve: Ladle the soup into bowls, drizzle with olive oil and garnish with fresh basil. Serve with cheesy crostini.
Soup In A Hurry
One of the reasons that I love this soup so much is because it’s ready in around 30 minutes. By using flavorful canned tomatoes, you not only don’t require a long cooking time but it also creates a wonderfully rich soup.
Can you make it ahead of time?
Soup is a perfect option for meal prep and make ahead meals. Once you have made the tomato soup, let it cool to room temperature before transferring it to an airtight container. The soup will keep in the fridge for around 4 days.
You can also freeze the soup and it will keep for around 3 months. Thaw it in the fridge overnight or at room temperature.
You can reheat the soup in the microwave or on the stovetop.
Why This Soup Is So Good!
Homemade tomato soup can sometimes be bland, but this recipe is so rich and tangy – thanks Mom! This tomato soup is so well seasoned and the canned Marzano D.O.P tomatoes are a quick and easy way to make it super bold. No more watery tomato soup for us!
Tips and Notes
- Be sure to use canned Marzano D.O.P tomatoes. They add so much flavor without the need for long simmering times.
- You can skip the blending if you prefer a chunkier tomato soup. If you want to blend it you the easiest way is to use an immersion blender. Alternatively you can ladle the soup into a stand blender in batches.
- Make a double batch! This soup keeps really well and is great for freezer meals!
More Soup Recipes
Ingredients
For Tomato Soup
- 2-6 tablespoons olive oil divided
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced (about 1-cup diced onion)
- 3 cloves garlic minced
- 2 28 ounce cans whole peeled Marzano D.O.P tomatoes w/juice
- 1 14.5 ounce can unsalted chicken stock (about 1¾ cups)
- 1½-2 teaspoons kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon dried sweet basil
- 1 teaspoon fines herbes blend
- Garnish: fresh basil sliced chiffonade-style
Ingredients for Cheesy Crostini with Fromage Fort
- ½-¾ pound cheese pieces
- 1 clove garlic
- ¼ cup dry white wine or unsalted chicken broth
- ¼-½ teaspoon freshly ground black pepper
- Kosher salt if needed
- 2 tablespoons chopped fresh parsley thyme leaves or 1 teaspoon dried Herbs de Provence
Instructions
- Heat a large saucepan or Dutch oven over medium heat until shimmering. Add olive oil and butter and heat until oil is shimmering. Add onions and cook until softened and translucent, about 3-4 minutes.
- Add garlic and cook 30 seconds until fragrant and bloomed.
- Dissolve 2 teaspoons sugar in ¼ cup hot water.
- Add tomatoes, chicken stock, salt and pepper; bring to a boil and cook 5 minutes.
- Place tomato/onion mixture in a food processor, blender or use a hand blender to puree. If desired, once pureed, pour the mixture through a wire-mesh sieve and use a rubber spatula to press the mixture through the sieve. This step is optional and optimal is serving the soup to young children. Many young children don’t want any green bits or texture in their soups, so it can be more palatable if very smooth. If your target audience is adults, this step is usually unnecessary.
- Place the crushed red pepper flakes, basil, fines herbes and basil in a small cheesecloth bag that has been tightly closed and tied. Place the herb bag in the tomato mixture and bring to a simmer. Cook, uncovered, 15-20 minutes, stirring often.
- If desired, add a drizzle of olive oil to each serving of tomato soup once it has been divided into separate serving bowls.
- Serve with chopped fresh basil and cheesy crostini.
- Enjoy!
Instructions for Cheesy Crostini:
- Remove any rinds from the hard cheese pieces and freeze them to use in other recipes, if desired.
- Grate any hard cheeses and cut softer cheeses into ½-1 inch pieces.
- Place the cheeses, garlic, wine and about ½ teaspoon black pepper in the bowl of a food processor. Process about 30 seconds or until a smooth (not too soft) mixture forms. Taste, and if needed, add a pinch of kosher salt. (Cheese is usually salty, so additional salt probably won’t be needed.)
- Serve the cheese spread cold or at room temperature or spread it on slices of baguette and broil for a minute or two (watch closely). Sprinkle the bread with chopped fresh parsley and serve immediately.
- If using within 1 week, keep refrigerated in an airtight container.
- If not using within 1 week, divide into small portions, place in freezer bags and freeze up to 3 months.
- Enjoy!
What do you do with the dissolved sugar??
There is no sugar added in the recipe!