This Quick and Easy Cream of Tomato Soup recipe uses canned diced tomatoes to have this soup on your table in under an hour. Perfect for weeknight dinner!
Cream of Tomato Soup is one of those great tastes of my childhood. It was one one of the Campbell’s canned soup varieties we always had on hand. The funny thing is, I didn’t actually like it that much as a kid (I hated tomatoes until I was an adult), but I love it now, and often find myself craving it.
Now I make it from scratch, but the more I can get it to taste like that old familiar canned version, the better. That means adding a little sugar, as well as some carrots to give it just a hint of sweetness.
The little bit of baking soda added to the soup balances the acidity from the tomatoes (which you’ll be able to witness in the form of bubbling and foaming when you stir in the baking soda), and gives the soup a milder, smoother flavor.
Unlike my Cream of Fresh Tomato Soup recipe, this Quick and Easy version uses canned diced tomatoes to cut down on cooking time. It also saves the tedious extra step of straining out any tomato seeds and skins, which are already removed from canned tomatoes.
Use an immersion blender to save the hassle of washing extra dishes. These time savings means this soup is perfect for your family’s weeknight dinners.
Quick and Easy Cream of Tomato Soup Nutrition Notes:
Serve this soup with a whole or half sandwich (make it grilled cheese for the well known, classic combo), or bread and a green salad to make a complete meal.
Want more Quick and Easy Soup Recipes?
Cream of Tomato Soup
- 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
- Drain tomatoes in a large strainer or colander set over a large bowl, reserving the liquid. Stir the tomatoes and press firmly to remove as much liquid as possible. You should end up with about 4 cups of tomato juice. Set the tomatoes and the juice aside.
- Heat the olive oil in a large pot or dutch oven over medium-high heat. Add the onion and carrots and cook until soft, about 4-5 minutes. Stir in 2/3 of the tomatoes, the bay leaf, and the brown sugar and cook until beginning to brown, about 10-15 minutes. Stir in the tomato paste and cook until starting to brown, about 1 minute.
- Slowly stir in the reserved tomato juice, scraping up any browned bits on the bottom of the pot. Stir in the remaining tomatoes, baking soda, and salt. Bring to a boil, then reduce heat to medium low and simmer until slightly thickened, about 8 minutes.
- Remove from heat and discard bay leaf. Use an immersion blender or blend in batches until smooth. Return soup to pot and stir in evaporated milk. Season with additional salt and freshly ground black pepper to taste. Serve hot.