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This quick and easy tomato soup is rich and savory comfort food in a bowl. It is a delicious soup recipe that can be whipped up in 15 minutes!
Hello soup season! I love when soup season rolls around. It gives me an excuse to make chicken soup, butternut squash soup, potato soup, chicken and leek soup and this easy tomato soup on the regular.
I have been loving this tomato soup recipe because it is quick and easy to make. It is made using a handful of regular pantry ingredients, including canned tomato sauce and bone broth. The result is a creamy, flavorful, and satisfying tomato soup, that has an extra protein boost. It is perfect as a starter or a main on days where you don’t have much time to cook.
Table of Contents
What makes this recipe great
- From start to finish, it comes together in 15 minutes! Make yourself a lemon arugula salad and you’ve got a wonderful soup and salad combo.
- It is made with pantry staples! Seriously, you probably have everything to make this already in your house.
- It is easily customizable to your taste.
- It serves 2! Which is perfect on nights where you don’t want leftovers.
Recipe ingredients
- Butter– make sure to use a good quality butter in this recipe for the best flavor.
- Garlic– this seasons the butter and the whole soup. You can use 2 or 3 cloves depending on your tastes.
- Tomato paste– use tomato paste that doesn’t have added sugars in it.
- Tomato sauce– make sure to buy tomato sauce and not marinara, canned whole tomatoes, or crushed tomatoes. Another word for tomato sauce is passata.
- Bone broth– this adds more protein to the soup.
- Heavy cream or half & half– both can be used interchangeably here.
- Dried basil and oregano– these give the soup a nice subtle flavor.
See recipe card below for a full list of ingredients and measurements.
Additions Substitutions
- Instead of bone broth, you can use chicken stock or veggie stock. Just know that the soup won’t have as high of a protein content using stock.
- Instead of heavy cream, you can use coconut cream. Just make sure to buy a brand that you like the flavor of. I love Savoy coconut cream because it doesn’t have a strong coconut taste.
- Instead of dried basil and oregano, you can use an Italian seasoning mix.
How to make tomato soup from tomato sauce
Step 1- Melt butter in a small soup pan.
Step 2: Add the garlic and sautée until fragrant.
Step 3– Add the tomato sauce, tomato paste, heavy cream, herbs, salt, pepper, and bone broth to the pan.
Step 4– Simmer for 10 minutes.
Step 5– Serve while the soup is warm. Put the soup in bowls. Optional but highly recommended to add croutons on top.
Expert tips
- Make sure to buy tomato sauce. You basically want tomato purée that has been strained of seeds and skins. Don’t use marinara or any other type of jarred sauce or this soup will be less smooth.
- How to serve. Make your own garlic bread or croutons to dunk into the soup. I like to toast bread in the toaster while the soup is cooking, then top it with butter and cut it up into croutons. You can also serve this soup with a grilled cheese or a side salad.
- How to store. Store in an airtight container in the fridge for 3-4 days.
- If you want to try a spicy version, try this spicy tomato soup.
Recipe FAQs
Yes. To do so, use coconut cream instead of heavy cream. Use vegetable stock instead of bone broth. And use a vegan butter instead of regular butter.
Yes! Just put it into a freezer safe container and freeze for 3-4 months.
As you can see from this recipe yes! All you need to do is add herbs, bone broth, garlic and heavy cream.
Other soup recipes you’ll love
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Quick and Easy Tomato Soup
Ingredients
- 2 Tablespoons butter
- 2-3 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1 14 ounce can tomato sauce
- 3/4 cup heavy cream
- 1/8 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup bone broth, or chicken stock
Instructions
- Add butter to a soup pan and heat over medium heat. Add the minced garlic and sauté for about 1 minute, stirring often.
- Reduce heat to low heat. Add in the tomato paste, tomato sauce, cream, bone broth, oregano, basil, salt and pepper. Stir until the soup is smooth. Increase heat to medium, until the soup bubbles, then reduce the heat again and let the sauce simmer for about 10 minutes.
- Makes 3 cups of soup, which serves 2.
Notes
- Make sure to buy tomato sauce. You basically want tomato purée that has been strained of seeds and skins. Don’t use marinara or any other type of jarred sauce or this soup will be less smooth.
- How to serve. Make your own garlic bread or croutons to dunk into the soup. I like to toast bread in the toaster while the soup is cooking, then top it with butter and cut it up into croutons. You can also serve this soup with a grilled cheese or a side salad.
- How to store. Store in an airtight container in the fridge for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
