Big Batch Tomato Soup with Canned Tomatoes
This big batch tomato soup made with canned tomatoes is perfect for weeknights, meal prep, or feeding a crowd without much effort.
It relies on pantry staples, comes together in one pot, and delivers a rich, cozy flavor that tastes like it’s been cooking all day.
No complicated steps, no long ingredient list—just classic tomato soup the way it’s meant to be.
Whether you’re pairing it with a grilled cheese sandwich, dunking in crusty bread, or sipping it straight from a mug, this tomato soup is the kind of recipe you’ll come back to again and again.
Why you’ll love this tomato soup recipe
This tomato soup is designed to be easy, flexible, and comforting. It’s the kind of recipe that fits into real life without needing fancy ingredients or complicated steps.
- Made from pantry staples – Canned tomatoes and basic ingredients keep it affordable and convenient.
- Perfect for meal prep – Makes a large batch that stores and reheats beautifully.
- Rich and cozy flavor – Simmering and blending create a smooth, satisfying soup.
Ingredients
- Olive oil
- Onion – diced
- Garlic – smashed and peeled
- Salt – to taste
- Flour – all purpose
- Canned tomatoes – with their juice
- Vegetable broth
How to make tomato soup with canned tomatoes
- Start by heating the olive oil in a large Dutch oven over medium heat. Once the oil is warm, add the diced onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent.
- Add the crushed garlic and cook for another 30 seconds to 1 minute. Sprinkle in the flour and stir well, coating the onions and garlic. Cook this for about 1 minute to remove the raw flour taste. This step helps thicken the soup later without using cream.
- Pour in the canned tomatoes with their juice, followed by the vegetable broth. Stir everything together and bring the soup to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 15 minutes.
- After simmering, blend the soup until smooth using an immersion blender directly in the pot. Alternatively, carefully transfer the soup to a blender and blend in batches. Return to the pot and taste. Add more salt if needed.
- Top the soup with fresh cracked pepper and grated parmesan cheese and enjoy!
Tips from my kitchen
- For extra depth: Let the soup simmer a little longer if you have time. An extra 10–15 minutes can intensify the flavor.
- Texture control: Blend fully for a silky soup or leave slightly chunky for a more rustic feel.
- Serving ideas: Top with croutons, fresh herbs, a drizzle of olive oil, or a swirl of cream if desired.
- Storage: This soup keeps well in the fridge for up to 4 days and freezes beautifully for future meals.
Conclusion
This big batch tomato soup with canned tomatoes is proof that everyday pantry staples can still make a dinner that is delicious and truly comforting.
This soup is easy enough for busy days, but satisfying enough to feel special.
With minimal prep and one pot, you get a smooth, flavorful soup that works for lunches, dinners, and everything in between.
Once you make it, it’s likely to become another favorite in your kitchen!
Big Batch Tomato Soup with Canned Tomatoes
January 27, 2026Equipment
- Large Dutch oven
Ingredients
- 6 TBS olive oil
- 1 yellow onion, chopped
- 1 tsp salt
- 5 garlic cloves, smashed and peeled
- ¼ cup all purpose flour
- 3 15 oz cans diced tomatoes
- 1 15 oz can diced tomatoes with Italian seasonings
- 4 cups vegetable broth
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Once hot, add the diced onion and salt. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.6 TBS olive oil, 1 yellow onion, chopped, 1 tsp salt
- Add the smashed garlic and cook for about 30 seconds, just until fragrant. Be careful not to let it brown.5 garlic cloves, smashed and peeled
- Sprinkle in the flour and stir continuously for 1 minute. The flour helps thicken the soup without using any cream.¼ cup all purpose flour
- Pour in the canned tomatoes with their juices and add the vegetable broth. Stir well to combine everything, making sure nothing is stuck to the bottom of the pot.3 15 oz cans diced tomatoes, 1 15 oz can diced tomatoes with Italian seasonings, 4 cups vegetable broth
- Bring the soup to a boil, then cover, reduce the heat to low, and let it simmer for about 15 minutes.
- Remove from the heat and carefully blend the soup using an immersion blender until smooth. Alternatively, blend the soup in batches in a regular blender, returning the soup to the pot afterward. Taste and add salt as needed.
- Serve topped with fresh cracked pepper and grated parmesan with a grilled cheese sandwich on the side.
