Big Batch Tomato Soup with Canned Tomatoes
January 27, 2026This 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.
Equipment
- 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.