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Tomato Garlic Soup

Canned tomatoes, a lot of garlic, and a short simmer. Blended smooth.

Submitted by Nora BlakeUpdated on September 20, 2026

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Servings

4

Jump to Benefits · Jump to Nutrition Facts

Benefits

• A full pot from one can of tomatoes and a head-start of garlic.
• Blending makes it spoonable without cream.
• It reheats the next day and still tastes like tomato, not tin.

Ingredients

Original recipe (1X) yields 4 servings

• 1 tablespoon olive oil
• 4 garlic cloves, sliced
• 1 can (28 ounces) crushed tomatoes
• 1 cup chicken or vegetable broth
• 1/2 teaspoon salt
• A few basil leaves

Directions

1. Warm the oil in a pot over medium heat. Add the garlic and cook until it smells sweet, about 1 minute. Do not let it go brown.
2. Pour in the tomatoes, broth, and salt. Bring it to a simmer.
3. Cook 15 minutes, uncovered, stirring once or twice so the bottom does not catch.
4. Blend until smooth. Ladle it into bowls and add the basil and a thread of oil.

Tips

• Stop the garlic when it smells sweet. Brown garlic turns the pot bitter.
• Salt at the table if the tomatoes were already salted in the can.

Nutrition Facts (per serving)

Figures are estimates for the amounts written above.

240 home cooks made it

Reviews

• Samir H.

  ★★★★★★★★★★

  I added a pinch more salt at the table. The canned tomatoes were a little flat.

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