A reliable tomato soup made from canned crushed tomatoes, sautéed vegetables, garlic, fresh herbs and a Parmesan or Romano rind for extra depth. It’s easy to prepare, comforting, and a family favorite.
Serve this tomato soup alongside a green goddess Caesar salad with chicken for a quick, satisfying lunch or pair it with sourdough bread and a simple charcuterie board for a cozy dinner.
Easy Tomato Soup from Canned Tomatoes
When I bake sourdough or want something warm and simple, this tomato soup is my go-to. It starts with the classic mirepoix (onion, carrot, celery) to build natural sweetness, then simmers with crushed canned tomatoes, fresh herbs and an optional cheese rind to add savory richness. After a long, slow simmer the vegetables are blended until silky smooth. Finish with grated Pecorino Romano or Parmesan and a splash of half-and-half if you want a creamier texture.
Why this homemade tomato soup works
This classic tomato soup is comforting, balanced and full of flavor. It’s a great option when summer tomatoes aren’t available because high-quality canned tomatoes deliver consistent taste year-round. If you prefer a version made with fresh summer tomatoes, a tomato bisque or bisque-style recipe will highlight those bright seasonal flavors.
- Cooking onions, carrots and celery first develops natural sweetness that balances the tomatoes.
- Simmering a Parmesan or Romano rind adds savory depth to the broth.
- Canned crushed tomatoes make this recipe accessible any time of year.
- Blending the cooked vegetables yields a smooth, creamy texture without adding much dairy.
Ingredients you’ll need
Below are the ingredients for this simple tomato soup. Exact measurements are listed in the ingredients section of the recipe card.
- Fat: Olive oil and butter for sautéing; an extra pat of butter at the end is optional for added richness.
- Vegetables and aromatics: Celery, carrots, onions and garlic, finely diced.
- Crushed red pepper flakes: A small pinch brightens the tomato flavor without making the soup spicy.
- Crushed tomatoes: Use a high-quality canned brand for best results.
- Chicken bone broth: Adds protein and savory flavor; adjust salt depending on the brand.
- Herbs: Thyme and bay leaves for simmering, and fresh basil added near the end.
- Salt and black pepper: Adjust to taste; canned tomatoes and broth vary in saltiness.
- Cheese: A Parmesan or Pecorino Romano rind simmered in the soup plus grated cheese at the end enhance flavor.
- Half-and-half: Optional for a creamier finish or to balance acidity.
How to make tomato soup
A couple of tips before you begin: tie thyme and bay leaves together with kitchen twine to make removal easy, and if you don’t have an immersion blender, puree the soup in batches in a regular blender for a smooth result. See the recipe card below for printable directions and exact measurements.
- Sauté the vegetables: In a large, deep pot or Dutch oven over medium-low heat, melt butter with olive oil and cook celery, carrots and onions until soft (about 7–8 minutes). Add garlic and crushed red pepper flakes and cook 1 minute. Stir in tomato paste and cook briefly to deepen the flavor.
- Simmer: Add crushed tomatoes, chicken bone broth, salt, pepper, thyme, bay leaves and the cheese rind if using. Cover and cook on low for 1½ to 2 hours, stirring occasionally. Add fresh basil during the last 30 minutes. Simmer uncovered near the end if you prefer a thicker soup.
- Blend and finish: Remove and discard the cheese rind, bay leaves and thyme stems. Stir in the grated Pecorino Romano or Parmesan, then puree the soup until smooth using an immersion blender or in batches in a countertop blender. If desired, stir in half-and-half for creaminess. Taste and adjust salt and pepper before serving.
Parmesan rind tip
Save cheese rinds in the freezer. When you buy a wedge of Parmesan or Pecorino Romano, save the rind in a bag or container and freeze it. Rinds keep for months and add instant savory depth to soups and stews.
Tips for the best tomato soup
- Simmering a Parmesan or Romano rind adds a notable savory boost—use it if you have one.
- Taste after blending. If the soup tastes flat, add a little more salt or a small spoonful of concentrated stock paste to boost flavor.
- A pinch of crushed red pepper brightens the tomatoes without making the soup spicy.
- If the tomatoes taste acidic, a splash of half-and-half or a small pat of butter will soften the acidity.
- If the soup is too thin, simmer uncovered until it reaches your preferred consistency.
Best canned tomatoes for tomato soup
The quality of canned tomatoes matters since tomatoes are the star ingredient. Choose a brand with a balanced tomato flavor—some crushed or San Marzano-style tomatoes have a naturally sweet, rich profile that works especially well in this soup.
Tomato Soup Recipe
Yield: 6 servings (about 7½–8 cups)
Prep: 20 minutes • Cook: 1 hour 40 minutes • Total: about 2 hours
Equipment
- Large deep pot or Dutch oven
- Immersion blender or countertop blender
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter, plus more for finishing if desired
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 1/4 cups finely diced onions
- 5 garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes, or more to taste
- 2 tablespoons tomato paste
- 28-ounce can crushed tomatoes (use a high-quality brand)
- 3 cups chicken bone broth (adjust salt as needed)
- 1 sprig fresh thyme
- 2 dry bay leaves
- 3/4 to 1 1/2 teaspoons kosher salt, to taste
- 1/4 teaspoon black pepper, or to taste
- Parmesan or Romano cheese rind (optional)
- 1/4 cup fresh basil, roughly chopped
- 1/2 cup freshly grated Pecorino Romano or Parmesan
- 1/2 cup half-and-half (optional)
Instructions
- Heat a large pot or Dutch oven over medium-low heat. Add butter, olive oil, celery, carrots and onions. Cook 7–8 minutes until softened. Add garlic and crushed red pepper and cook 1 minute until fragrant. Stir in tomato paste and cook another minute.
- Add crushed tomatoes, chicken bone broth, salt, black pepper, the cheese rind (if using), thyme and bay leaves. Tie the herbs together if you want easier removal later.
- Cover and simmer on low for 1½ to 2 hours, stirring occasionally. Add basil in the last 30 minutes. If you want a thicker soup, uncover toward the end.
- Remove the cheese rind, bay leaves and thyme. Stir in the grated cheese. Puree the soup with an immersion blender until smooth or carefully in batches in a countertop blender. If using half-and-half, stir it in now. Taste and adjust seasoning. Keep warm until ready to serve.
Notes
Tomato quality matters—choose a canned brand you enjoy. Salt amounts will vary depending on the tomatoes, broth and whether you used a cheese rind. If the soup tastes dull after blending, add salt a little at a time until the flavors brighten. If freezing, leave out the half-and-half and add it when reheating.
Nutrition (approx. per serving)
Calories: 164 • Protein: 9 g • Carbs: 16 g • Fat: 8.5 g • Fiber: 4 g
FAQ
Yes. The blended vegetables give this soup a naturally creamy texture. Half-and-half is optional and used only if you want a richer finish or to mellow acidity.
Yes. Cool completely, then freeze in airtight containers for up to 3 months. If freezing, omit the half-and-half and add it after thawing and reheating to avoid separation.
Variations
- Broth: Swap bone broth for regular chicken broth or a broth concentrate mixed with water.
- Cream: Use heavy cream, a pat of butter, or a non-dairy substitute like coconut milk for a dairy-free option.
- Herbs: If you don’t have thyme, use a sprig of rosemary instead.
- Dairy-free: Skip the cheese rind and grated cheese and use oil instead of butter. A small amount of sugar can balance acidity if needed.
- Texture: An immersion blender leaves a touch more texture than a countertop blender. Puree only half the soup if you prefer chunks.
- Slow cooker or Instant Pot: You can adapt the recipe for a slow cooker or pressure cooker for hands-off cooking.
What to serve with homemade tomato soup
Classic pairings include grilled cheese or sourdough bread. For a fuller meal, serve the soup with a kale or arugula salad, roasted chicken, or a simple sandwich. Cheddar biscuits or crusty bread are also excellent for dipping.
Storage and reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stove or in the microwave until heated through.
- Freeze: Best to omit half-and-half before freezing. Freeze up to 3 months, thaw overnight and reheat gently, then stir in any added cream at the end.
More soups to try
If you enjoy this tomato soup, consider trying other comforting recipes like turkey meatball vegetable soup, chicken noodle soup, minestrone, carrot-ginger soup or a ravioli soup for variety and easy weeknight dinners.