This easy 30-minute tomato soup doesn't require sauteing, pureeing, and straining, yet it's wonderfully creamy and delicious. It makes the perfect lunch and is also wonderful as a light weeknight dinner.
The first time I made this recipe, I wanted to make a truly easy soup, even easier than this onion soup. I didn’t feel like sauteing shallots, cooking tomatoes, peeling, pureeing, or straining. Indeed, much like this pumpkin soup, this tomato soup is a breeze to make. It's thick, creamy, and delicious - pure comfort.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Canned tomato puree: It's best to use an Italian brand like Pomi or Cento. They're sweeter and less acidic than American brands.
- Chicken broth: I use regular, as I find that low sodium is bland. When I have homemade chicken broth in the fridge, I use that.
- 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.
Instructions
Making this soup is truly easy, especially compared with traditional recipes. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Add the tomato puree, chicken broth, and spices to a stockpot. Stir to combine.
Simmer the soup for 20 minutes.
Reduce the heat to low, stir in the cream, and keep the pot on the stove just until the soup is heated through, for 1-2 more minutes. Serve immediately.
Delicious and easy! I was really struggling with what to do with some leftover tomato puree and this was a great use. Thank you!
Sarah
Read more comments
Delicious and easy! I was really struggling with what to do with some leftover tomato puree and this was a great use. Thank you!Recipe Tips
- As mentioned above, I use Cento tomato puree or Pomi strained tomatoes in this recipe. Both are Italian brands. Cento is easier to find in regular supermarkets. They are sweeter and less acidic than American brands. If you use 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, so taste and decide.
- Canned tomatoes work well in this recipe, not just because they make it so easy, but also because they are sweet and flavorful. Fresh tomatoes don't always taste so good, especially in winter, when most of us tend to make soup. Winter tomatoes are often pale, mealy, and flavorless. Arguably, you're better off using high-quality canned tomatoes than flavorless fresh tomatoes.
Recipe FAQs
In addition to onion and garlic powders, I like to add cumin and paprika. Admittedly somewhat unusual, this combination of spices and flavors is hearty and warm. And it doesn't overwhelm the soup - it simply enhances it.
Yes, but sour cream can curdle. So, remove it from the fridge when you start making the soup to allow it to reach room temperature. Add it to the soup off-heat once you're done cooking - don't heat it as you would heavy cream. And when reheating leftovers, take extra care to do so on very low heat.
You can use vegetable stock instead of chicken, although chicken broth provides a more flavorful base.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them covered in the microwave (to prevent splatters) at 50% power. I don't recommend freezing any soup that contains heavy cream.
Serving Suggestions
Like probably everyone else in America, I like to eat this soup with a grilled cheese sandwich (made with almond flour bread). Other tasty options include:
Recipe Card
Easy Tomato Soup
Video
Ingredients
- 28 ounces canned tomato puree - just pureed tomatoes, no other ingredients
- 2 cups chicken broth - not low-sodium
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic granules - or powder
- 1 teaspoon onion granules - or 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 (salt, pepper, garlic powder, onion powder, paprika, and ground cumin) in a large stockpot.
- Bring to a boil over high heat.
- Whisk again, reduce the heat to low, cover, and simmer for 20 minutes. 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.
- Serve immediately.
Notes
- It's best to use 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.
- You can use well-stirred, full-fat, unsweetened canned coconut milk instead of heavy cream.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them covered in the microwave (to prevent splatters) at 50% power. I don't recommend freezing any soup that contains heavy cream.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
G Michael Goudy says
Very good soup
Vered DeLeeuw says
Glad you liked it, Michael!
vicki says
good soup I used coconut cream instead of heavy cream gave it a little extra richness
Barb says
How many servings does this recipe make?
Vered DeLeeuw says
Hi Barb,
It makes six servings. Each serving is about 1 cup.
Sarah says
Delicious and easy! I was really struggling with what to do with some leftover tomato puree and this was a great use. Thank you!
Vered DeLeeuw says
Yay! Glad you liked it, Sarah! Thank you for the comment.
Brian Richter says
I used a can of crushed tomatoes because the store didn't have puree, so I simmered it for a while longer to break it down to the right consistency. I used a half teaspoon of sugar and a couple of shots of sweet white wine to sweeten it since my wife had an open bottle in the refrigerator. I also added half a cup of shredded parmesan cheese and 3/4 tsp of basil flakes. I had half and half, so I let the soup cool and added 1/4 cup of that along with 1/4 cup of sour cream (I didn't want the sour cream to curdle). I also sauteed a small onion and a clove of garlic in butter and then added the crushed tomatoes and broth rather than granules. The only change I would make next time is to reduce the amount of cumin, more for my own taste. I corrected this by adding garlic cheese croutons and it toned down the cumin for me. This recipe is a keeper. I always look at recipes as a starting point and then improvise based on what I have on hand and a thing or two I've learned along my culinary journey. Next time, I may add spinach. You could also add ziti or rice if you want to carb it up a bit.
Rema says
I didn’t have my glasses on and ended up accidentally buying a 28 oz can of Hunt’s tomato puree instead of crushed tomatoes. I wasn’t sure what to do with it. I found this recipe and holy cow, it’s good! It requires little effort and has a big flavor. It also pairs perfectly with my no-knead Dutch oven bread.
Vered DeLeeuw says
I'm so glad you liked this soup, Rema! That no-knead Dutch oven bread sounds amazing.
Cynthia Wolter says
Simple yet delicious. Will try your other soup recipes.
Vered DeLeeuw says
I'm glad you enjoyed this soup, Cynthia! Thanks for the comment.
Caren says
Can you freeze it?
Vered DeLeeuw says
Hi Caren,
Unfortunately, you can't. Soups containing milk or cream don't survive the process of freezing and thawing. Their texture becomes grainy.
Stacey says
Delicious! I added basil instead of the other herbs and low sodium vegetable broth. Thank you.
Vered DeLeeuw says
Glad you liked it, Stacey! Thanks for leaving a comment. Basil sounds great, and I'm glad that the vegetable broth worked for you.