This quick tomato soup recipe is made with canned tomatoes rather than fresh for convenience, but a secret ingredient (that’s probably already in your pantry) gives it that rich oven-roasted tomato flavor!
I love tomato soup, but I’ve never been a big fan of the ready-made canned versions. This quick tomato soup is made with canned tomatoes, comes together in 30 minutes, and tastes like it came from your favorite restaurant. Swap out the canned tomato soup with a couple of cans of tomatoes and you’ll never go back.
Do roasted tomatoes make a difference?
Fire roasted tomatoes are the secret ingredient here, which give you the deep flavor you would get if you were slow roasting fresh tomatoes all day in a fraction of the time. The basil is optional, but adds so much to this recipe. The grilled cheese sandwich is absolutely not optional – sourdough and sharp cheddar is the winning combo in our house.
Canned tomatoes make for the best tomato soup
I used to make a tomato soup recipe that was much more involved and called for celery, carrots and a roux, but I’ve found for tomato soup simple is best! Canned tomatoes are packaged at their peak of flavor, and unlike the sad unripe tomatoes at your local market they’re always full of flavor and reliable.
Adding fresh basil and a heavy splash of cream gives this recipe a special touch and will leave people thinking you spent much more time on this soup than you did.
Prefer a healthy tomato soup recipe?
You can definitely skip the heavy cream and substitute with coconut milk or your favorite unflavored creamer, like nut pods to make this recipe Whole30 and vegan. If you prefer a chunkier soup you can give it a few pulses rather than a full blitz in your blender, but I prefer this soup super smooth.
Creamy Roasted Tomato Basil Soup
Ingredients
- 1 cup onions chopped
- 4 cloves garlic sliced
- 1 14 oz. can fire roasted tomatoes
- 1 28 oz. can whole tomatoes
- 1 cup chicken broth
- ½ tsp crushed red pepper
- ½ tsp basil
- 1 tsp oregano
- ½ tsp salt
- ½ cup fresh basil leaves
- ½-¾ cup heavy cream
Instructions
- Saute onions until translucent, about three minutes. Add garlic and continue cooking for another 2-3 minutes.
- Add in both cans of tomatoes with their juices, dry basil, oregano, salt and chicken broth. Bring to a boil and simmer for 15 minutes.
- Add fresh basil and blend soup using an immersion blender or regular blender, being careful not to overfill your blender. You may need to blend in 2-3 batches.
- Transfer soup back to the pot and add heavy cream to taste. Serve with grilled cheese sandwiches or fresh bread.