This quick and easy homemade tomato soup is made with canned tomatoes and is ready in just 30 minutes! Try it served with delicious goat cheese toast.
Homemade tomato soup is one of my favourite soups, and this is my favourite quick and easy homemade tomato soup recipe.
I love that this tomato soup is made with canned tomatoes, so it’s easy to make up and enjoy any time of year. I use my best canned tomatoes for this one, since tomatoes are, of course, the star here.
Ingredients and Substitutions
Canned Tomatoes – Use the best canned tomatoes you can find, as tomatoes are the star of this soup. You can never go wrong with San Marzano canned tomatoes.
Heavy Cream – this would be 35% b.f. whipping cream and is recommended for the creamiest soup. Heavy cream is also less likely to split when it comes into contact with acidic tomatoes. That said, you could use a lighter cream, though the soup will not be as thick.
Be sure to use a non-reactive pan to cook your tomato soup. Non-reactive pans are made of is made of stainless steel, glass, or glazed ceramic. Avoid reactive pans, made of aluminum, cast-iron or copper.
Up the veggie ratio by including some very finely diced carrot and/or celery with the onion. (You may need or want to lightly puree the soup with an immersion blender with the added vegetables).
As with all soups, be sure to taste the soup at the end of cooking and add additional salt, as needed. If the soup tastes “flat”, it needs more salt!
Get the Recipe: Quick and Easy Tomato Soup with Canned Tomatoes
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, smashed and peeled
- 5 cups canned whole tomatoes, in juice
- 1 cup chicken broth, or water
- 2/3 cup heavy cream, can use lighter cream, but soup will be less thick
- 2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/8 teaspoon crushed red pepper flakes, omit if you don't want any heat
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried oregano
- 1 Tablespoon white sugar
Goat Cheese Toast (an optional but delicious addition):
- 4 - 6 slices crusty bread
- 1/2 cup goat cheese, crumbled
- 2 teaspoon extra virgin olive oil
- 1/4 teaspoon thyme
- Salt and freshly ground pepper
- For the soup: In a large saucepan, heat the butter and olive oil and cook the onion and garlic until the the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
- Remove from the heat and puree in using an immersion blender or in small batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
- For the goat cheese toast: Preheat your oven to broil, with a rack about 4 inches below the heat. In a small bowl, combine the goat cheese, olive oil, thyme, salt and pepper.
- Place your bread slices onto a baking sheet and toast one side of the bread under the broiler until golden. Turn the bread over and toast the other side lightly. Remove from oven. Spoon some of the goat cheese mixture onto the bread (you can leave it is chunks or spread it smooth, as you like) and return to the broiler, watching closely so the bread doesn't burn. Once bread is toasted perfectly, move baking sheet to a lower rack and turn oven off to continue to warm cheese for a bit, without burning the toast. When the soup is ready, remove toast from oven and cut slices in half diagonally.
- To serve, spoon soup into bowl and place two slices of goat cheese toast onto the side of the bowl, with the ends sitting in the soup. Garnish with some freshly ground pepper and/or a bit of additional thyme.
More Tomato Soup Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
What a delicious soup! I made half the recipe with one 28 oz can of good quality whole tomatoes from Italy and it made all the difference in taste. I didn’t make the goat cheese toasts but did toast some baguette pieces in the oven and we enjoyed them in the soup. Thanks for a great recipe!
Hi there – just made this soup – unfortunately it has a bitter aftertaste – maybe the canned tomatoes I used?? I looked online for ways to rectify bitterness and one suggestion was a 1/4 tsp baking soda. Thoughts? Soup already has butter and sugar so not sure about adding more. Thanks! Love your recipes!
Hi Sara and yes, that sometimes can happen with canned tomatoes (from the seeds, I believe and some brands can be more so than others). It can also happen if the garlic gets over-cooked. Assuming that isn’t the case, you could try a little finely grated carrot in the soup. I’ve also heard about dropping a half onion (skin removed) into the simmering soup, then removing before serving. I remember trying the baking soda trick at some point and wasn’t particularly pleased with the results. Something about the mouth feel, if I recall correctly. If you try it, just a touch of soda. Hope that helps.
I’ve had a really good smokey tomato basil bisque that I think your recipe would be good for, adding liquid smoke and basil to it. I will definitely give it a try.
Sounds delicious! Enjoy :)
Simply delicious! Made it a tad more spicy and will make it again! Found you on pinterest. Thanks!
More spicy is good :) Glad you enjoyed it, Jessica.
What a delicious quick meal.. glad I stumbled on this site!
Thanks so much, Lynda.
I’m loving the celery seed, oregano and red pepper in this soup! Sounds like wonderful complex flavor with so little effort :) I wonder why I never make soup for entertaining? It’s not usually on my radar, yet at a dinner party over the past weekend, I adored the soup our hostess served us. The toasts make this dish just a little bit fancier, sounds delicious!
Such pretty pictures — I wish I had your skills!
Thanks! You’re right, Sophie. It’s a flavourful soup for 30 minutes! I love soup, so always tend to think of it for entertaining. It’s easy to be creative with, but not so filling that it ruins the appetite for the main course.
This looks so wonderful! I do have a question though, I can’t have heavy whipping cream ….do you have any suggestions on what to use instead?
Hi Catherine. If you’re just trying to avoid high-fat cream, you can definitely use a lower fat milk product (10% half and half cream or even whole milk). If you need to avoid dairy altogether, I’d just skip the cream totally. (Obviously, won’t be creamy soup, but will still be good).
This is pure comfort in a bowl!
It is, Chung-Ah!
Hi there – looks delish!! Just a quick question: have you tried freezing it? And if so … how did it fare?
Hi LisaLou and thanks! This soup freezes beautifully.
Tomato soup is one of my favorites, and I’ve actually been looking for an easy recipe lately because I get random cravings for it all the time. Yours looks gorgeous and your photography presents it so perfectly! Keeping this one in mind to try soon for sure. :)
Thanks so much, Alexandra. This is the perfect soup for those cravings – quick, easy and tasty!
Nothing is more comforting than tomato soup and I love your warm toasts!
Thanks Laura. It really hit the spot!
Looks absolutely delicious. I would have loved this last night for dinner when it was cold! Also – celery seed, never used that before and I’m curious to see what kind of flavor that creates in a soup!
Thanks Yelle. Celery seed is much like a subtle version of celery itself. I often find cooked celery over-powers other flavours, so seed is a good choice to add a bit of flavour without being too assertive.
How many cans is 5 cups?
I have the large cans of San Marzano tomatoes. How many cans should I use? Or what kind of tomatoes do you use?
Hi Kayla, it would be the better part of 2 (28oz) cans. And yes, use the San Marzano cans if you have them :)