Thick, creamy comfort in 30 minutes
A velvety canned-tomato soup boosted with tomato paste and a gentle cream swirl—deep flavor, restaurant-smooth texture, zero fresh tomatoes required.
Why you’ll love it
- Built for cold nights: a creamy recipes comfort foods classic with pantry staples
- Fast and reliable: true 30-minute timing and one pot
- Naturally thick from simmer + tomato paste soup technique (no heavy roux)
- Flexible portions, including an easy tomato soup for one method
- Doubles as a base for tomato soup pasta or grilled-cheese dunking
Ingredients (notes only)
Aromatics: Yellow onion, garlic, pinch red pepper flakes (optional)
Tomatoes: Canned whole or crushed tomatoes + tomato paste for depth
Liquid: Low-sodium vegetable or chicken broth; splash of cream or milk (oat/coconut for dairy-free)
Balancers: Sugar or honey (just a pinch), baking soda (softens acidity), salt, black pepper
Finish: Butter or olive oil, fresh basil or dried herbs; Parm to serve if desired
Step-by-step (stovetop)
- Sauté base: Cook onion in butter/oil until sweet, 6–8 minutes; add garlic 30 seconds.
- Bloom paste: Stir in tomato paste; cook 1–2 minutes until darkened.
- Simmer: Add canned tomatoes (with juices) and broth; a pinch sugar and tiny pinch baking soda. Simmer uncovered 12–15 minutes to thicken.
- Blend: Purée until silky (immersion blender), then return to pot.
- Cream & season: Stir in cream or milk; warm gently. Salt and pepper to taste.
- Serve: Swirl with cream or olive oil; add basil/Parm.
Pro tips
- Browning the tomato paste concentrates umami and builds “all-day” flavor fast.
- A ⅛ tsp baking soda tames sharp acidity without making it sweet.
- For extra-thick texture, simmer 3–5 minutes longer after blending.
- Use whole peeled tomatoes for the smoothest finish; crush or blend.
- Dairy-free? Use oat or coconut milk and finish with olive oil instead of butter.
Variations
- Roasted Garlic: Squeeze in 1 head roasted garlic before blending.
- Creamy Fall Soup: Add ½ tsp dried thyme + ¼ tsp nutmeg; finish with extra cream.
- Tomato Soup Pasta: Simmer 1 cup small pasta (ditalini, elbows) directly in soup with +1–1½ cups broth, 8–10 minutes, then finish creamy.
- Spicy Basil: Add ½–1 tsp chili flakes and 1 tsp dried basil with the paste.
How to serve
With grilled cheese or garlic toast, a crisp green salad, and black pepper on top. Great for dunking or ladling over buttered rice.
Make ahead & storage
- Fridge: 4–5 days, airtight.
- Freeze: Up to 3 months (freeze before adding cream for best texture).
- Reheat: Warm gently; add a splash of broth/cream to loosen.
FAQs
Why add baking soda? It neutralizes excess acid for a rounded flavor.
How do I make it thicker? Reduce uncovered or whisk in 1–2 tbsp Parmesan.
No blender? Use a potato masher for rustic texture.
Can I skip cream? Yes—use olive oil and a bit more butter for body.
Best canned tomatoes? Whole peeled (San Marzano-style) or good crushed.
Simple Nutrition (estimate, per 1 of 6 servings)
| Calories | Carbs | Protein | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~210 | ~20 g | ~5 g | ~12 g | ~3 g | ~590 mg |
Middle-of-Winter Tomato Soup (with Canned Tomatoes)
Ingredients
Equipment
Method
- Melt butter in a pot over medium. Sauté onion with a pinch of salt until translucent and sweet, 6–8 minutes. Add garlic; cook 30 seconds.
- Stir in tomato paste; cook 1–2 minutes until brick red and fragrant.
- Add tomatoes, 2½ cups broth, sugar, and baking soda. Bring to a simmer; cook 12–15 minutes uncovered.
- Blend until smooth. Return to low heat; stir in cream/milk. Season with salt and pepper; thin with remaining broth if desired.
- Serve with basil and Parmesan, if desired.
Nutrition
Notes
Extra thick: Simmer 5 minutes longer after blending or add 1–2 tbsp grated Parmesan.
Tomato Soup Pasta: Stir in 1 cup small pasta + 1–1½ cups extra broth; simmer 8–10 minutes until al dente, then add cream.
Equipment: Heavy pot and immersion blender (or standard blender—vent lid).
Season to taste: Tomatoes vary; adjust sugar/salt as needed.