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This tomato soup from canned tomatoes is a quick and easy soup for cold, winter days. Pair it with a grilled cheese sandwich for a meal!
Who else adores tomato soup and a grilled cheese sandwich?
I know it’s not just me!
And as much as I love to use fresh produce when I cook, tomatoes are not in season when the icy winter winds make me crave tomato soup.
Tragic? Maybe. But this is a problem we can work around.
To make tomato soup in winter– grab a can of tomatoes. Yes, that’s right– canned tomatoes.
We’re going to make them taste spectacular.
This tomato soup from canned tomatoes is perfect for cold winter days, and is quick and easy to make.
Tomato Soup from Canned Tomatoes: Does It Matter What Kind of Tomatoes I Use?
If possible– use whole San Marzano tomatoes. If you can’t find San Marzano, go with organic whole canned tomatoes.
If you’re snowed in, and all you have are diced canned tomatoes, they’ll still work– but you might want to add a little extra cream or cheese to help boost the flavor.
Where Can I Find Roasted Red Peppers?
I buy mine roasted red peppers in a jar in the canned food aisle. (Especially when bell peppers are out of season.)
My favorite come in jars from Trader Joe’s, but you can also buy them canned or jarred at your regular grocery store.
Or, if you’ve got red bell peppers– try roasting them yourself!
Can I Use a Different Cheese?
I think the Parmesan is important here– so I’d definitely recommend adding at least a little Parmesan.
I also like to add other cheeses to my tomato soup– especially if I’m skipping the grilled cheese sandwich. It’s especially tasty with a little Brie, mascarpone, or cream cheese mixed into the soup.
What’s the Best Grilled Cheese Sandwich for this soup?
Any grilled cheese you want! I like to eat this tomato soup with a Brie grilled cheese, but I’m also partial to a grilled cheese sandwich made with stinky washed rind cheese.
Want even MORE tomato soup from canned tomatoes? Try this spiced tomato soup.
Tomato Soup from Canned Tomatoes
- 28 ounce can tomatoes (San Marzano recommended)
- 2 ounces Parmesan cheese
- 1 cup vegetable broth OR milk
- ½ cup heavy cream
- 1 roasted red pepper
- Blend all ingredients together in a blender, or use an immersion blender.
- Heat over medium heat. Serve hot.
- Store leftovers in the fridge, and use within 2-3 days.
What a quick and easy, but delicious soup! I love the addition of the red pepper. And most definitely having this with grilled cheese!
Why is it not freezer friendly? Can I simply add the cream at serving time?
Hey Suzanne, I just haven’t tested it in the freezer yet and was worried that the cream might thaw strangely. So yes, you can freeze it without cream and add it later OR if you try freezing it with cream let me know how it turns out!