Easy Tomato Soup

This easy tomato soup is made with canned tomato puree and doesn't require sautéing, pureeing, and straining. It's creamy and delicious!

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 135kcal

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

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.

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.