Easy Tomato Soup from Tomato Sauce

Ingredients

• 850 g (30 oz)canned tomato sauce
• 710 ml (3 cups)vegetable broth or chicken broth
• 2.5 ml (½ teaspoon)onion powder
• 1.25 ml (¼ teaspoon)garlic powder
• 60 ml (¼ cup)double cream
• To tastesalt and pepper

Instructions

1. 1

   Combine the ingredients

   Set a 4-quart saucepan over medium-high heat. Add the tomato sauce, vegetable or chicken broth, onion powder and garlic powder, then stir well.

2. 2

   Simmer the soup

   Bring the soup to the boil, then simmer for 10–15 minutes to reduce and thicken it, stirring occasionally.

3. 3

   Finish and season

   Turn off the heat and stir in the double cream. Taste the soup and add salt and pepper as needed. Add another splash of cream if you prefer it extra creamy, then serve warm.

What is tomato soup from tomato sauce?

This is a quick American-style tomato soup made by thinning canned tomato sauce with broth, then enriching it with cream. Rather than starting with fresh tomatoes, it relies on a pantry staple for a straightforward, smooth soup.

The method works because the sauce already has a concentrated tomato flavour. A short simmer brings the broth and seasonings together, while cream stirred in at the end softens the acidity.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 2g protein, 10g carbs, 4g fat.

The tomato sauce and broth provide most of the carbohydrates, while the cream contributes most of the fat; the soup contains little protein. Pair a bowl with a protein-rich filling in a grilled cheese sandwich, or add a side of beans, to make the meal more substantial.

Choosing the sauce and broth

Tomato sauce: Use plain canned tomato sauce, rather than pasta sauce with extra herbs or flavourings, so the seasoning stays balanced.

Broth: Vegetable broth keeps the soup meat-free, while chicken broth gives it a savourier base. Either works in the same quantity.

Build flavour with a short simmer

Powdered seasonings: Onion and garlic powder disperse evenly through the liquid without needing a separate frying step. Stir them in thoroughly at the start.

Reduction: Simmer gently and stir now and then, especially as the soup begins to thicken. The recipe gives a 10–15 minute simmer; use the consistency in the pan as your guide.

Add the cream off the heat

Cream: Stir it in only after switching off the heat. This gives the soup a creamy finish without cooking the cream through the simmer.

Seasoning: Taste after adding the cream, then adjust the salt and pepper. The broth and tomato sauce can vary in saltiness, so it is better to season at the end.

Check the texture

The soup is ready when it is hot and slightly thicker than when it first went into the pan. For a thinner soup, add a little more broth; for a thicker result, let it simmer a little longer before adding the cream.

Serve it as a cosy meal

Toast or grilled cheese: Both are natural partners for the smooth tomato soup, adding a crisp or melty contrast.

Simple sides: You can also serve it with crusty bread or a small green salad. Ladle it into warm bowls and serve soon after finishing.

Recipe notes & tips

• Use a saucepan with enough room to stir comfortably without splashing.
• Stir the powders into the liquid before bringing it to the boil to avoid clumps.
• Keep the simmer gentle and stir occasionally as the soup reduces.
• Taste after adding the cream before deciding how much salt to use.
• For a silkier finish, stir steadily as you add the cream off the heat.

Variations

• Herb finish: Stir in chopped basil or parsley just before serving.
• Extra spice: Add a pinch of chilli flakes with the powdered seasonings.
• Dairy-free: Use a suitable plant-based cream in place of the double cream.
• Smoky flavour: Add a small pinch of smoked paprika with the onion and garlic powder.
• Chunkier bowl: Stir in a handful of cooked vegetables just before serving.

Common mistakes to avoid

• Boiling hard: A vigorous boil can make the soup splatter; lower the heat to maintain a gentle simmer.
• Skipping the stir: Tomato sauce can catch on the base as it thickens; stir occasionally during simmering.
• Adding cream too soon: It is meant to go in after the heat is off; wait until the simmer is finished.
• Over-seasoning early: Broths vary in saltiness; taste the finished soup before adding salt.
• Simmering too long: The soup can become thicker than intended; check it during the 10–15 minute simmer.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan over low to medium heat, stirring until hot; avoid bringing it to a hard boil.

Frequently asked questions