Tomato Soup from Canned Tomatoes

grilled cheese sandwich half resting on a bowl of tomato soup.

Tomato Soup from Canned Tomatoes

A creamy tomato soup made from canned tomatoes and evaporated milk instead of heavy cream, simmered with onion, garlic, and simple herbs, then blended until smooth.

Course Soup

Cuisine American

Diet Halal

Prep Time 10

Cook Time 45

Servings people

Calories 190kcal

Author Farah Abumaizar

Equipment

Immersion Blender
Saucepan

Ingredients

2 tablespoon olive oil
1 tablespoon butter
1 onion finely chopped
3 garlic cloves minced
2 tablespoon flour 22 g
3 cups chicken stock homemade, or 1 cube dissolved in 3 cups water
2 cans 400g each whole peeled tomatoes
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 can 170g evaporated milk

Instructions

In a large saucepan, heat the oil and butter over medium heat until melted.
Add the onion and cook until softened, 6-8 minutes, then add the garlic and cook for another minute.
Add the flour and stir to combine.
Add the chicken stock, canned tomatoes, sugar, oregano, basil, salt, and pepper. Bring to a simmer, reduce heat to medium-low, cover, and simmer for 30-40 minutes.
Add the evaporated milk, stir, then use an immersion blender to blend until creamy.

Video

Notes

Ingredient Notes:

Whole peeled tomatoes get blended smooth at the end, so crushed tomatoes can be substituted if that's what you have.
No fresh chicken stock on hand? A bouillon cube dissolved in 3 cups of water works fine.
For a vegetarian soup, substitute the chicken stock with vegetable stock.

Recipe Tips:

Whisk the flour in fully before adding liquid to avoid lumps.
Take the pot off the heat (or keep it very low) before adding the evaporated milk to avoid curdling.
Blend until smooth to avoid clumpy bits of tomato.

Storing Leftovers:

Fridge: airtight container, up to 3-4 days. Reheat gently over low-medium heat.
Freezer: You can freeze the soup for 2-3 months (I prefer to do this in individual portions using silicone molds). Thaw overnight in the fridge, or gently on low heat in a saucepan.

Nutrition