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Simple Tomato Soup with Canned Tomatoes

This recipe follows up a long overdue promise. For what seems like an eternity, I’ve been promising my sister to upload a recipe for tomato soup. And since this recipe is primarily for my sister, who likes things easy and straightforward, this simple tomato soup with canned tomatoes is probably the easiest recipe I’ve ever published. So, without further ado, let us dive right into the details!

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A bowl filled with a creamy tomato soup with canned tomatoes and coconut milk

How nutritious is a tomato soup made with canned tomatoes?

Since fresh tomatoes are available all year round it’s easy to forget that they’re only in season during the summer. During the winter, they are imported from southern countries, where they must be harvested way before they ripen. At least that’s the case in Germany.

But this leads to the paradox that canned tomatoes, which are usually made from very ripe fruits, contain significantly more valuable ingredients such as lycopene than fresh winter tomatoes.

Lycopene, by the way, is a secondary plant substance which can have a mood-lifting effect, among other beneficial things.

Of course, canned tomatoes do not contain quite as many vitamins as the fresh fruits in summer. But especially in wintertime they are a good alternative, especially if we would puree the tomatoes anyway, as in this recipe.

Ingredients

The quantities as described in the recipe make about one large or two small servings of this simple tomato soup with canned tomatoes. If you’re only going to serve the soup as an appetizer, the quantities should be perfect for two peoples. However, as a main course for two people, I would suggest preparing the double amount.

But, as with any of my recipes, feel free to adjust the amounts to the number of people you’re serving or to your individual needs. I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more (or less) than I do.

Here’s what you’ll need:

  • one shallot and two cloves of garlic
  • a teaspoon of oil, a pinch of sea salt or my homemade Italian seasoned salt
  • also, a teaspoon of coconut blossom sugar or brown sugar
  • 400 grams or 14 ounces of strained tomatoes (Make sure to choose a brand, which tastes good to you on its own. Try to avoid brands which have a strong acidic taste.)
  • six tablespoons of fat-reduced coconut milk
  • three sprigs of fresh thyme or one teaspoon of dried thyme
  • half a teaspoon of dried oregano and some freshly cracked pepper
  • 30 grams of (fat-reduced) cream cheese
laid out ingredients for this simple tomato soup with canned tomatoes recipe

Substitutions and Serving Suggestions

Instead of strained tomatoes you can also use finely chopped tomatoes or peeled canned tomatoes. Just make sure to puree these with a emergency blender bevor you add the cream cheese.

You can also substitute the coconut milk for cream or vegan cooking cream. However, I think that the slight sweetness of the coconut milk brings the perfect balance to the slightly acidic note of the tomatoes.

Here’s How to Turn Your Tomato Soup into a Balanced Meal

If you want to enjoy this simple tomato soup with canned tomatoes as a main dish, I recommend serving it with some proteins and carbs on the side.

For instance, a protein side dish could be (vegan) meatballs or fried shrimp. You could serve these skewered on a long wooden skewer on top of your soup. Or you could try my corn shrimp nuggets. The recipe is a bit older, but they go perfectly with this simple tomato soup with canned tomatoes.

And of course, I love having some roasted bread with my soup. You can just toast that on your toaster, in a pan, or in the oven. If you like, you can also rub it with some garlic and a tiny bit of oil first and then roast it in a pan or the oven.

Here’s How to Make a Simple Tomato Soup with Canned Tomatoes

As promised, this recipe is so super simple and really quick to prepare. To start, you first need to peel and finely dice the shallot and garlic cloves. The finer you dice them, the less chunky your soup will be.

Okay, let’s grab a medium-sized saucepan and put it on the stove over medium-high heat. Add the oil, diced shallots and the garlic and sauté them over medium-high heat with a generous pinch of salt until translucent.

finely diced sautéed garlic and shallot cubes in a medium-sized saucepan

Next, add the coconut blossom sugar. Let it caramelize sightly before reducing the heat a bit and adding the canned tomatoes as well as the coconut milk. Let the soup simmer for a few minutes.

Then stir in the cream cheese, herbs, and spices. Let it simmer for another two to five minutes over low heat before your serve the soup with the side dishes of your choice.

By the way, since this soup is so super quick to make, I would take care of the sides before you start making the soup. I mean, you can still roast some bread at the same time you make the soup. But the since the protein side dishes may need a bit more time, you should take care of them first.

Simple, Flavorful and Still Delicious …

I hope you like this super simple tomato soup with canned tomatoes and you give it a try soon. If you have any questions or suggestions, feel free to drop them in the comments, or send me a massage via email at contact@julesbalancedrecipes.com or Instagram (@julesbalancedrecipes).

In case, you’ve tried this simple tomato soup with canned tomatoes, I’d appreciate your comment and rating on this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.

Have fun trying it out and bon appétit,
Jules

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Tomato soup with canned tomatoes

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tomato soup with canned tomatoes

Tomato Soup with Canned Tomatoes

Julia Schmitt
This tomato soup is made in no time and, thanks to the canned tomatoes, it can be enjoyed all year round. Shrimp, meatballs or shrimp-corn nuggets are recommended as a protein side dish, while toasted whole wheat bread is a must to serve on side of this soup.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Main Course, Soup
Cuisine international
Servings 2 servings *
Calories 164 kcal

Equipment

  • 1 medium-sized saucepan

Ingredients
  

  • 1 shallot
  • 2 cloves of garlic
  • 1 tsp olive oil
  • 1 pinch salt or a homemade Italian seasoned salt **
  • 1 tsp coconut blossum sugar or brown sugar
  • 400 g strained tomatoes *** (~14 oz)
  • 6 tbsp coconut milk fat-reduced
  • 3 springs fresh thyme or 1 tsp of dried thyme
  • ½ tsp oregano
  • pepper freshly cracked
  • 30 g cream cheese (fat-reduced)

Instructions
 

  • Peel and finely dice the shallots and garlic cloves. Heat the oil in a saucepan and sauté both over medium-high heat with a bit of salt until translucent.
    sautéed shallots and garlic in a saucepan
  • Add the sugar and let it caramelize briefly. Reduce heat and add the strained tomatoes and coconut milk. Let it simmer gently for about three minutes
  • Stir in the spices, herbs and the cream cheese and let the soup simmer gently over low heat for another two to three minutes, seasoning with salt and pepper to taste.

Notes

*The quantities as given make two small servings that could be enjoyed as an appetizer or one serving that could be enjoyed as a main course with some proteins and carbs on the side. For more information check out the blog section “substitutions and serving suggestions”.
**You can find the recipe for my homemade seasoned salt over here.
***Instead, you can use peeled canned tomatoes or crushed tomatoes but make sure to blend them with an emergency blender before serving.
Nutritional values per serving (for two small appetizer servings without garnishes):
  • calories: 164 kcal
  • fat: 10 g
  • carbohydrates: 11 g
  • protein: 4 g

Nutrition

Calories: 164kcal
Keyword canned tomatoes soup recipe, simple tomato soup recipe, tomato soup with coconut milk
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