Tomato Soup with Canned Tomatoes
This tomato soup made with canned tomatoes is quick, simple, and incredibly comforting. Whether you’re looking for a light lunch or a cozy dinner option, this recipe is perfect. Using canned tomatoes not only saves time but also gives the soup a rich, deep flavor without the need for fresh tomatoes.
Why Use Canned Tomatoes?
Canned tomatoes are picked and processed at peak ripeness, locking in their flavor and nutrients. They are available year-round and provide a consistent taste, making them an excellent choice for soups.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) whole peeled tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in the canned tomatoes (with their juice) and vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes.
- Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
- Season with salt, pepper, and sugar if desired. Garnish with fresh herbs before serving.
Tips & Variations
- For a creamy texture, add 1/2 cup of heavy cream or coconut milk after blending.
- Serve with grilled cheese for a classic comfort meal.
- Spice it up with red pepper flakes for a little heat.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently before serving.
