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.

tomato soup in white bowl with cheese toasts

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.

Jump to:

How to make the goat cheese toasts

The warm, goat cheese toast is my side of choice with this soup. It dresses up a dinner soup, or makes it special for entertaining. I also love the way the flavours blend with the soup. Of course, you are free to omit the toasts if you like, but I would suggest substituting with just “toast” instead.

The idea with the toasts is not to dip them in the soup, but to make them part of the soup. By putting part of them in the soup, they work like a bit of a wick, soaking up the soup and softening. So when you grab a spoonful of soup, you can get a bit of bread and cheese with it. And as you eat some, more of the toast will soften and so on.

The goat cheese toasts are made simply with goat cheese, mixed with a bit of good olive oil, some thyme and a bit of freshly ground pepper. Mix it up and spoon on top of some nice crusty bread toasted under the broiler. Quick and easy. Cut your toasts on the diagonal and set on the side of the soup bowl.

Cook’s Notes

Use the best canned tomatoes you can find for this one. It will make all the difference in the finished soup.

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.

Using heavy cream (aka whipping cream) in this soup adds a lovely richness, as well as thickness to this soup. Heavy cream is also less likely to split when it comes into contact with acidic tomatoes. If you prefer though, you can use a lighter cream, such as 18% table cream or 10% Half and Half Cream.

As with all soups, be sure to season this one well with salt and pepper.

homemade tomato soup in white bowl with goat cheese toasts

Get the Recipe: Quick and Easy Homemade Tomato Soup

A quick and easy homemade tomato soup, made with canned tomatoes, so it can be enjoyed any time of year. Serve with the optional goat cheese toast!
5 stars from 2 ratings
Print Recipe Pin This Leave a Review
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 6 servings

Ingredients

Soup:

  • 1 Tbsp unsalted butter
  • 1 Tbsp. 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 tsp. kosher salt, plus more as needed
  • 1/4 tsp. freshly ground black pepper, plus more as needed
  • 1/8 tsp. crushed red pepper flakes, omit if you don't want any heat
  • 1/4 tsp. celery seed
  • 1/4 tsp. dried oregano
  • 1 Tbsp. sugar

Goat Cheese Toast (optional):

  • 4 - 6 slices crusty bread
  • 1/2 cup goat cheese, crumbled
  • 2 tsp. extra virgin olive oil
  • 1/4 tsp. thyme
  • Salt and freshly ground pepper

Instructions
 

  • 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.

Notes

Nutritional information does not include goat cheese toasts.
Be sure to read the  Cook's Notes above the Recipe Card, for more tips on making this recipe.
Cuisine: American
Course: Soup
Author: Jennifer
Calories: 190kcal, Carbohydrates: 14g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 948mg, Potassium: 468mg, Fiber: 2g, Sugar: 8g, Vitamin A: 712IU, Vitamin C: 21mg, Calcium: 93mg, Iron: 2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.