This easy to make your own tomato soup recipe uses canned tomatoes, carrots, celery, garlic, fresh herbs, and Parmesan cheese to create a rich, delicious soup the whole family will love.
Easy Tomato Soup Made with Canned Tomatoes
Whenever I’m baking sourdough bread and I’m craving soup, I usually make this easy tomato soup. It’s rich, comforting, and the kind of soup that has everyone coming back for seconds. In fact, I recently hosted a dinner for friends and doubled this recipe and everyone loved it! I start with a traditional trifecta of onions, carrots, and celery for depth, then simmer it with canned crushed tomatoes, fresh herbs, and parmesan zest. Once everything is smooth, mix until smooth and finish the half-and-half (optional) with a sprinkle of grated Pecorino Romano. I usually serve it with homemade sourdough bread, and if I’m having fun, I add a big salad plate and a charcuterie board so everyone can eat while the soup simmers.
Why This Homemade Tomato Soup Works
This is a classic tomato soup that I make over and over again. Everyone in my family loves it and so do our dinner guests! If you want a tomato soup using fresh summer tomatoes, you’ll love my Tomato Bisque.
- Cooking Onions, Carrots, and Celery First natural sweetness It’s about balancing the tomatoes.
- Parmesan rind is added. savory depth While the soup is boiling.
- canned tomatoes This works well when fresh summer tomatoes are out of season.
- Make it by mixing vegetables Creamy texture.
materials needed
Here are all the ingredients for this simple tomato soup recipe: See recipe card below for exact measurements.
- province: I used olive oil and butter to fry the vegetables more richly. You can also add a little butter at the end to enhance the taste.
- Vegetables and Spices: Finely chop the celery, carrots, onion and garlic.
- Crushed red pepper flakes: Just enough to brighten the tomatoes.
- Crushed Tomatoes: Canned tomatoes mean you can make this dish even in the middle of winter. For best results, choose high-quality tomatoes.
- chicken bone broth (I love Swanson’s) It’s higher in protein than most tomato soup recipes.
- Hub: Thyme, bay leaves, basil. Thyme and bay leaves are heartier herbs, so simmer them throughout the soup. Add basil during the last 30 minutes.
- Kosher salt and pepper: The amount of salt needed depends on the brand of tomatoes and broth, and whether or not you use Parmesan rind. If the taste is bland, add more salt. Remember that it is easier to add salt than to remove it. So add ¼ teaspoon at a time and taste the soup in between.
- cheese: Pecorino Romano or Parmesan rind is boiled in the broth to add flavor, and grated cheese is added at the end to make it richer.
- half and half It’s optional, but adds extra creaminess if you prefer a creamier tomato soup. It may also help if your soup tastes too sour.
How to Make Tomato Soup
A few tips: 1) I like to tie the bay leaves and thyme sprigs with kitchen twine so they can be easily removed at the end. 2) If you don’t have an immersion blender, you can work in batches and puree the soup in a regular blender for a smoother texture. See recipe card below for printable instructions.
- Please stir-fry the vegetables butter and olive oil until smooth. Add the garlic and crushed red pepper and cook for 1 minute, then stir in the tomato paste.
- Boil the soup: Add all remaining ingredients except basil, grated cheese, and half-and-half. Cover the pot and cook over low heat for 1 hour 30 minutes to 2 hours. Add basil during the last 30 minutes or remove the lid if you prefer a thicker soup.
- Mix the soup: Discard the cheese rind, bay leaves, and thyme, then blend the grated cheese and puree with an immersion blender. If desired, add half-and-half. Taste and adjust seasoning by adding more salt or pepper if necessary.
Parmesan Peel Tips
I always keep the cheese rind on hand so I have it ready to use whenever I need it in a recipe. Next time you buy slices of Parmesan or Pecorino Romano, cut off the rind and freeze it in a plastic bag or container. You can store it in the freezer for months and always have it available whenever you need it!
Tips for the Best Tomato Soup
- Don’t Skip the Parmesan Rind If you have it; Boiling adds depth to the soup.
- After mixing, taste the soup. If the flavor is too mild, add a little more salt or a teaspoon of Better Than Bouillon to enhance the flavor.
- small pinch crushed red pepper The flakes brighten the tomatoes without making the soup spicy.
- if your Tomatoes taste a little sour.Drizzling half-and-half or adding a little butter at the end helps to mellow out the flavor.
- if The soup was too thin Simmer uncovered until desired consistency is reached.
Best Canned Tomatoes for Tomato Soup
Since tomatoes are the heart of this soup, the quality of the canned tomatoes is very important.
In testing, I liked this soup best, along with the Tuttorosso Crushed Tomatoes (Green Label). The tomato flavor is great and has the perfect balance of sweet and sour. I’ve also had great results using San Marzano tomatoes, known for their naturally sweet and rich flavor. Use your favorite tomatoes. It really makes a difference to this soup.
produce: night soil
Serving Size: 1 ¼ cup
- 1 tablespoon olive oil
- 2 tablespoon butter, More to conclude
- 1 cup celery, finely diced
- 1 cup carrots, finely diced
- 1 ¼ cup onion, finely diced
- 5 garlic cloves, chopped
- ⅛ teaspoon crushed red pepper flakes, or more you can taste
- 2 tablespoon tomato paste
- 28- ounce can crushed tomatoes, I swear by Tuttorosso green label.
- 3 cup chicken bone broth, I used Swanson
- 1 twig fresh thyme
- 2 dry bay leaves
- ½ to 1½ teaspoon kosher salt, *See note
- ¼ teaspoon pepper, Or just to taste it.
- parmesan cheese rind, or Romano cheese rind (optional)
- ¼ cup fresh basil
- ½ cup Fresh grated Pecorino Romano cheese, Or parmesan cheese
- ½ cup half and half, optional
Heat a large, deep pot or Dutch oven over medium heat, then add the butter, olive oil, celery, carrots, and onions. Cook for 7 to 8 minutes or until tender. Add the garlic and crushed red pepper flakes and cook for another minute, until fragrant. Add tomato paste and cook for 1 more minute.
Add crushed tomatoes, chicken bone broth, salt, pepper, cheese rind (if using) thyme, and bay leaves. (I like to tie them all together so they are easy to unpack later)
Cover and cook over low heat for 1 hour 30 minutes to 2 hours. Stir occasionally until the vegetables are tender and the flavors combine, and if you want to thicken it, open the lid at the end. Also add the basil during the last 30 minutes.
Remove the cheese rind, bay leaves, and thyme, add the grated cheese, and blend the soup using an immersion blender until smooth (or you can carefully blend in small batches in a blender). If you want to use half and half cream, add the cream, then taste with salt and pepper and adjust to taste. Cover and simmer gently until ready to eat. Makes 7 ½ to 8 cups.
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*Amount of salt will vary depending on the brand of tomatoes and broth you use and whether or not you include the cheese rind. If it tastes bland and bland, add 3/4 teaspoon more canned tomatoes. This is because canned tomatoes become dull easily and the salt wakes them up.
Chicken bone broth brands come in different flavors and salts, so taste it to see if you like it before adding it to the broth. Better Than Boullion can be used with or instead of broth for more flavor.
clothing material: 1 ¼ cup, calorie: 163.5 calorie, carbohydrate: 16 g, protein: 9 g, province: 8.5 g, Saturated Fat: 4 g, Cholesterol: 17 mg, sodium: 790 mg, fiber: 4 g, sugar: 7.5 g
FAQ
yes! This healthy tomato soup is delicious even without cream. I include half-and-half as an optional finishing touch because it provides a bit of richness and balances out the acidity of the tomatoes. However, the soup is still rich in flavor and naturally creamy due to the mixed vegetables. If you prefer a lighter tomato soup or don’t want to use dairy, you can omit it.
Yes, tomato soup freezes well. Let the soup cool completely and then freeze it in an airtight container or freezer bag for up to 3 months.
If you plan to freeze it, it’s best to freeze the soup before adding the half-and-half. Dairy products may separate when frozen and reheated. When you’re ready to serve, thaw the soup in the refrigerator overnight, then gently reheat on the stove, stirring the half-and-half at the end to create a creamy finish.
strain
- broth: Replace bone broth with regular chicken broth or Better Than Bouillon and water.
- cream: Replace the half-and-half with a tablespoon or two of heavy cream or butter.
- No thyme? Use a sprig of rosemary.
- Dairy-Free Tomato Soup: Don’t use the optional rind or half-and-half, and also omit the butter (use more oil) and Parmesan cheese. You can enjoy it with coconut milk for a creamy finish, or if it’s too sour, try adding a little sugar.
- Prefer a soup with more texture? Immersion blenders have a slightly better texture than regular blenders. You can also puree just half the soup.
- Cooking method options: If you don’t want to make it on the stove, I also have instructions for Slow Cooker Tomato Soup and Instant Pot Tomato Basil Soup.
What to Serve with Homemade Tomato Soup
It’s hard to beat the classic combination of tomato soup and grilled cheese, but below are a few other ideas for inspiration. If not served with a sandwich, the soup would also be delicious with meat, a salad, a slice of sourdough or a cheddar biscuit.
Storage and reheating
- Refrigerated storage Store tomato soup in an airtight container for up to 4 days.
- reheat Heat in the microwave or on the stove until warm.
- to hang tightly: If you plan on freezing leftovers, it’s best to leave out the half-and-half. Let cool and freeze for up to 3 months.
More Soup Recipes You’ll Love
For even easier dinner ideas, try one of these healthy soup recipes the next time you want a warm, comforting meal.
