This quick and easy cream of tomato soup uses canned diced tomatoes so you can have a comforting bowl on the table in under an hour—perfect for a busy weeknight.
Cream of Tomato Soup is one of those nostalgic flavors I associate with childhood. We always had canned tomato soup in the pantry. As a kid I didn’t like tomatoes much, but now I crave this soup and make it from scratch often. This version aims to capture that familiar, slightly sweet canned-soup profile while staying fresh and homemade.
To recreate that taste, the recipe includes a touch of brown sugar and carrots for natural sweetness. A small amount of baking soda softens the tomatoes’ acidity, producing a smoother, milder soup (you’ll notice bubbling when the baking soda is added—this is normal).
Unlike recipes made with fresh tomatoes, this quick version uses canned diced tomatoes to cut cooking time and skip the work of removing skins and seeds. Using an immersion blender keeps cleanup minimal and makes this ideal for weeknight meals.
Want more quick and easy soups?
Quick and Easy Cream of Tomato Soup — Nutrition Notes
Serve this soup with a sandwich (grilled cheese is a classic pairing), crusty bread, or a simple green salad to make a complete and satisfying meal.
Cream of Tomato Soup
Equipment
- Colander
- Large pot or enameled Dutch oven
- Immersion blender or blender
Ingredients
- 2 (28 ounce) cans diced tomatoes (see note)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 medium carrots, peeled and chopped
- 1 bay leaf
- 1 teaspoon brown sugar
- 2 tablespoons tomato paste
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (plus more to taste)
- 1 cup evaporated milk
- Freshly ground black pepper
Instructions
- Drain the diced tomatoes in a large colander set over a bowl, reserving the liquid. Press the tomatoes to remove as much juice as possible; you should have about 4 cups of tomato juice. Set both tomatoes and juice aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and carrots and cook until softened, about 4–5 minutes. Stir in two-thirds of the tomatoes, the bay leaf, and the brown sugar. Cook until the vegetables begin to brown, about 10–15 minutes. Add the tomato paste and cook until it starts to brown, about 1 minute.
- Slowly stir in the reserved tomato juice, scraping up any browned bits on the bottom of the pot. Add the remaining one-third of the tomatoes, the baking soda, and the salt. Bring to a boil, then reduce heat to medium-low and simmer until slightly thickened, about 8 minutes.
- Remove from heat and discard the bay leaf. Use an immersion blender to purée the soup until smooth, or blend in batches in a blender (be careful with hot liquids). Return the soup to the pot and stir in the evaporated milk. Adjust seasoning with additional salt and freshly ground black pepper. Serve hot.
Nutrition
Calories: 150 kcal
Carbohydrates: 16 g · Protein: 5 g · Fat: 8 g
Saturated fat: 3 g · Cholesterol: 12 mg · Sodium: 700 mg
Potassium: 265 mg · Fiber: 2 g · Sugar: 12 g
Calcium: 143 mg · Iron: 1 mg
Notes
You can substitute half the diced tomatoes with fire-roasted diced tomatoes if you prefer a smoky flavor.
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