Homemade Tomato Soup (Creamy, From Canned Tomatoes)

What Makes This Recipe Work

Whole peeled canned tomatoes are packed at peak ripeness, so the soup tastes better than most off-season fresh tomatoes. Simmering with onion, garlic, and a pinch of sugar softens the canned edge, and blending at the end gives a smooth cream of tomato soup texture.

Ingredients for Homemade Tomato Soup (Creamy, From Canned Tomatoes)

• 2 tbsp (28 g) unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (28 oz / 794 g) cans whole peeled San Marzano-style tomatoes, with their juices
• 2 1/2 cups (600 ml) chicken or vegetable broth
• 1 tsp sugar
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup (120 ml) heavy cream or half-and-half, optional
• 1/2 cup fresh basil leaves, plus more for serving
• 1 tbsp olive oil, for finishing

How to Make Homemade Tomato Soup (Creamy, From Canned Tomatoes)

1. Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt, and cook until soft and translucent, about 6 minutes.
2. Stir in the garlic and cook until fragrant, about 30 seconds.
3. Add the tomatoes with their juices, crushing them into the pot with your hands or a wooden spoon, then pour in the broth, sugar, and pepper.
4. Bring to a boil, then reduce to a simmer and cook, uncovered, for 15 to 20 minutes, stirring occasionally, until the raw tomato edge is gone and the soup tastes rounded.
5. Blend with an immersion blender until completely smooth, or transfer in batches to a countertop blender and blend on high with the lid vented.
6. Stir in the cream if using and warm gently until the soup is hot and lightly bubbling, about 3 minutes. Do not boil after adding the cream.
7. Taste, adjust the salt and pepper, then ladle into bowls with torn basil and a drizzle of olive oil.

Tips for the Best Homemade Tomato Soup (Creamy, From Canned Tomatoes)

• San Marzano-style tomatoes taste sweeter and less metallic than generic canned tomatoes; they are worth seeking out.
• Crushing the tomatoes by hand before simmering helps them break down faster and gives you more control over texture.
• If you prefer a tomato bisque, increase the cream to 3/4 cup and add a pinch of ground nutmeg with the tomatoes.
• Warm the cream before adding it so the soup does not lose its heat at the finish.

Variations and Substitutions

• For the roasted version with peak-season fruit, use the Fresh Tomato Soup recipe instead of a canned base.
• Serve it the classic way with the Tomato Soup and Grilled Cheese pairing method for a full lunch.
• Stir in 1/4 cup of pesto after blending for a basil-forward soup that matches the basil and tomato soup style.
• Swap the butter for olive oil and use vegetable broth to make the pot vegan; the cream can become full-fat coconut milk.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 5 days and reheat gently on the stove.
• Freeze the soup without the cream for up to 3 months; thaw overnight, rewarm, and add cream and basil fresh.

Homemade Tomato Soup (Creamy, From Canned Tomatoes) FAQ