Creamy Tomato Soup from Canned Tomatoes

Creamy tomato soup is the perfect cold weather soup, especially when you're busy because it can be made in less than 30 minutes and only has a few ingredients. This easy tomato bisque is made from canned tomatoes (San Marzano) and is the best partner to Parmesan Crusted Grilled Cheese or a great salad.

It began with Nordstrom's tomato soup

Back our newlywed days, hubby and I would saunter through Nordstrom and invariably stop in the cafe for a bowl of their creamy tomato bisque. I don't know if it was the company or the locale, but their creamy tomato soup had me at hello.

And then a friend shared what I think is the best tomato soup recipe and this version of it has sat beside my grilled cheese sandwich ever since.

Tomato soup vs. tomato bisque

I keep calling it tomato soup but really, this recipe is for tomato bisque despite not being made with seafood. The word bisque historically was designated for soups made from seafood but it has evolved over time to include vegetable based cream soups.

And a bisque is typically pureed or strained to make it ultra-smooth. You can choose to make it smooth or leave it as is (which I prefer as you'll see below).

Ingredients you'll need

One of the great things about this creamy soup recipe is that you only need like 5 ingredients to make it and you can be eating it in 30 minutes. One of the other favorite things about this delicious soup is its ability to confuse anybody I serve it to.

Here are a few ingredients that catapult this creamy tomato bisque to Flavortown:

• Canned tomatoes. I'm kind of obsessed with good quality authentic canned tomatoes from San Marzano. Canned tomatoes make this one easy soup recipe to make all year round but if fresh tomatoes are taking over your garden, feel free to use them! Either way, promise me you won't skimp here. The tomatoes are the star of the whole shebang!
• White wine. It's THE secret ingredient and takes this easy tomato soup to the next level. And if you don't puree it, you'll bite into these tiny nuggets of onion kissed with subtle, rich flavor.
• Fresh basil. Please, please, please...if possible, use fresh basil. You won't regret the bright flavor it adds. And learn my easy tip in the recipe for cutting basil. You'll want it around all the time.

A gluten-free bread for soup

I used to buy bread bowls to serve this easy tomato soup (which my kiddos loved). Now with everyone being a little more carb-conscious, I came up with these little Parmesan Crisps as an alternative. The simple steps are in the recipe.

Step by step instructions

• Saute the chopped onions in the butter over medium heat until they are translucent and then add the garlic just until the scent releases - about 30 seconds. Making the soup in a 5-6 quart dutch oven or large saucepan works best as it gives you a wider surface for the onions to cook.
• Carefully, pour in the wine and let the onions and wine come together for about 3 -5 minutes until the alcohol burns off.

• Add the tomatoes to the pot. I prefer to use whole tomatoes that I first puree in the blender. I like a chunkier soup but you can make it as smooth as you like.
• Next, add the salt and black pepper. Taste for the seasoning - sometimes I add a little bit of sugar if the tomatoes need it. Just make sure to always taste your food as your cooking. You'll know when it's right for you and your family.
• Cook the soup to marry the flavors. If you are making the soup in advance, which you totally can, stop at this point, let it cool and refrigerate it for up to 24 hours. You also can blend the soup at this point for a smoother texture if you prefer.

Before serving, add the cream to the soup and correct the seasoning once more. Typically, I use half and half as I find heavy cream too heavy. At the last minute, add the basil and be sure to crown each bowl with a Parmesan Crisp. Or just eat the Parmesan Crisp between slurps of soup. I won't judge.

Helpful Tips

Make Ahead. This cream of tomato soup is best made the day before you plan to serve it. The next day, heat it in a saucepan over medium heat until warmed through.

Reheating.

How to adjust the recipe. First, this recipe can be doubled easily. More than that gets a little tricky so I suggest just doubling it. I have quadrupled it but felt some of the taste was sacrificed. Let me know if you try it and have any suggestions.

For a few: Make the recipe as is and serve in bread bowls or with a salad for a cozy dinner.

For a crowd: Serve as shooters for an appetizer and top with mini Parmesan Crisp or garnished with a little crispy prosciutto and some extra chopped basil.

What to eat with tomato soup