Winter Creamy Tomato Soup (Canned Tomatoes)
This winter creamy tomato soup made with canned tomatoes is rich, smooth, and deeply comforting. Using pantry staples and simple techniques, this cozy soup balances acidity and creaminess perfectly—no fresh tomatoes needed. It’s ready in about 30 minutes and pairs beautifully with grilled cheese on cold winter nights.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cans 28 oz total crushed tomatoes or whole canned tomatoes
- 2 cups vegetable or chicken broth low sodium
- 1 teaspoon dried basil or Italian seasoning
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 teaspoon sugar optional, to balance acidity
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese optional
Instructions
- Heat olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the onion and cook 5–6 minutes until soft and translucent.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add tomato paste and cook 1 minute to deepen flavor.
- Pour in canned tomatoes and broth, stirring to combine.
- Add basil, salt, pepper, and sugar if using.
- Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally.
- Remove from heat and blend until smooth using an immersion blender or countertop blender.
- Lower heat and stir in heavy cream and Parmesan cheese if using.
- Simmer gently for 2–3 minutes. Do not boil.
- Taste and adjust seasoning before serving.
Notes
- Start with a small amount of sugar—you can always add more if needed.
- Tomato paste is essential for richness when using canned tomatoes.
- Blend carefully to avoid splatter; let soup cool slightly if using a countertop blender.