Tomato soup
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Easy Tomato Soup

An easy tomato soup recipe that doesn't require sauteing, pureeing and straining, yet it's wonderfully creamy and delicious.
Course Soup
Cuisine American
Keyword tomato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 135kcal
Author Vered DeLeeuw


  • 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


  • 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.



*It's best to use Cento tomato puree or Pomi strained tomatoes (links provided in the article above). 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.


Serving: 1cup | Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Sodium: 420mg | Fiber: 2g | Sugar: 8g