An easy tomato soup recipe that doesn’t require sauteing, pureeing and straining, yet it’s wonderfully creamy and delicious.
The first time I made this recipe, it was a really cold winter day. One of those days where no matter how many layers you put on or how well-heated the house supposedly is, you just can’t keep warm.
So I wanted to make tomato soup, but I wanted it to be easy. Truly easy! I didn’t feel like sauteing shallots, cooking tomatoes, peeling, pureeing, straining… It’s not that complex recipes are bad. It’s just that I usually don’t have the patience for them. I’m a lazy cook!
The soup fiasco
Years ago, when I just started out cooking, my husband (then boyfriend) and I found a tomato soup recipe in an old cookbook.
We made it, and let me tell you, it was a lot of work. The recipe called for dropping the tomatoes into boiling water, peeling them, pureeing them. We also sauteed shallots and garlic.
I can’t remember all the steps, I only remember that the finished product was TERRIBLE. The cookbook author added lemon juice – a lot of it – to the soup, and the soup was completely ruined.
As novices, we didn’t have the ability to recognize that it’s best to omit the lemon juice. We just made the recipe as is.
That unfortunate soup ended up in the garbage disposal, and we ended up ordering pizza. 😳
This recipe is different. It’s truly easy to make, and so good! It’s thick, creamy and delicious. A truly comforting soup. And when served with grilled cheese toasts, it really takes one back to one’s childhood!
The ingredients needed to make this recipe
You’ll only need a few ingredients to make this tasty, comforting soup (the exact measurement are listed in the recipe card below):
Canned tomato puree: Try to use an Italian brand if you can, they’re sweeter and less acidic. See the discussion below.
Chicken broth: I use regular, as I find that low-sodium is bland. When I happen to have homemade chicken soup in the fridge, I use that.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use.
Spices: Garlic powder, onion powder, paprika, and ground cumin.
Sweetener: Optional, just a little and only if you use American canned tomatoes which tend to be quite acidic.
Heavy cream: As an alternative, you can use well-blended full-fat canned coconut milk.
How to make easy tomato soup
It’s a truly easy recipe, especially compared with traditional recipes. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Add the tomato puree, chicken broth, and spices to a stockpot.
2. Simmer the soup for 20 minutes.
3. Reduce the heat to low, stir in the cream, and keep on the stove just until heated through, 1-2 more minutes.
What spices are good in tomato soup?
In addition to onion and garlic powders, I like to add cumin and paprika to this soup. Admittedly somewhat unusual, this combination of spices and flavors is warm and wonderful. And it doesn’t overwhelm the soup. It simply enhances it.
What kind of tomatoes to use?
I use either Cento tomato puree or Pomi strained tomatoes. Both are Italian brands. Cento is easier to find in regular supermarkets. They are sweeter and less acidic than American brands. If using an American brand such as Muir Glen Tomato Puree, you might need to add a small amount of a sweetener to balance out the acidity of the tomatoes.
Why don’t you use fresh tomatoes in this recipe?
Mostly because I’m lazy, and using canned tomatoes is easier. 😀 But also because fresh tomatoes do not always taste so good. Especially in winter, when most of us tend to make tomato soup. Winter tomatoes are often pale, mealy and flavorless.
Arguably, you’re better off using high quality canned tomatoes than using flavorless fresh tomatoes. And by the way, I also use canned pumpkin in this easy pumpkin soup. It’s wonderful!
How to serve this soup?
Like probably everyone else in America, I really like it with grilled cheese. So I serve it with a keto grilled cheese sandwich. Other tasty options include:
- Gluten-free focaccia
- Cheese muffins
- Cheddar biscuits
- Cheese crackers (pictured here next to the soup)
More tasty soups to try
If you’re looking for more tasty soups to warm you up on a cold winter day, you should most definitely try this flavorful butternut squash soup! And this spicy cabbage soup is a complete meal, filling and comforting.
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Easy Tomato Soup
INGREDIENTS
- 1 (28 oz) can tomato puree (just pureed tomatoes, no other ingredients)*
- 2 cups chicken broth (not low-sodium)
- 1 teaspoon Diamond Crystal kosher salt (less or more, depending on the products you use)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 tablespoon sweetener (optional, taste and decide)
- ½ cup heavy cream
INSTRUCTIONS
- Whisk together the tomato puree, chicken broth and seasonings in a large stockpot.
- Bring to a boil over high heat.
- Whisk again, reduce the heat to low, cover, and simmer for 20 minutes.
- Lower the heat to low. Taste the soup and decide if you’d like to add more salt or a small amount of sweetener.
- Stir in the heavy cream and continue cooking, uncovered, over low heat just until heated through, 1-2 more minutes. Do not allow the soup to boil.
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NOTES
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.