Garlic tomato soup with canned tomatoes takes less than 30 minutes to make. This garlic tomato soup recipe is thicker and has more texture than your typical thin tomato soup.
I love throwing together simple yet delicious soup recipes for lunch or dinner. They can be fairly inexpensive and soup can stretch for several meals which in turn makes them a great frugal option. One of my children says they “aren’t a soup person” until they came to me one day and said, actually, “cereal is just cold soup!” They were slightly horrified.
A good soup with a good sandwich or homemade bread is perfect for staying cozy in cold weather.
What I love about this tomato garlic soup
I love that this soup can be made in less than 20 minutes. I love that you can make this soup as thick or thin and as smooth or textured as you prefer. Recipes that are versatile are my favorite because they almost always work even if you don’t have the exact same ingredients every time you make it. I love that this is such an easy tomato garlic soup.
How to make roasted garlic tomato soup
Gather your ingredients…. diced tomatoes, bone broth (homemade or shelf-stable), onion, minced garlic, collagen peptides, seasonings.
First, saute chopped onion and minced garlic in olive oil. Once the onions are translusent, add canned diced tomatoes and tomato sauce and stir together.
Now add some chicken bone broth. Homemade is best plus it’s SO easy! Also, add collagen and salt and pepper. Once the soup is heated through, use an immersion blender to blend the soup together.
Top with shredded cheese of your choice, I used mozzarella.
Tips for making this recipe
This soup is really that easy to make! If you don’t have an immersion blender, you can use a high powered blender just be sure that your blender pitcher can handle high heats. If not let the soup cool a bit before blending. I ended up with a crack in my Ninja Blender pitcher because I put soup that was much too hot. I also didn’t know that when blending hot items, you should leave an opening in the blender lid so that the steam can escape. 😊 Don’t be like me.
I like to serve my soup with grilled cheese sandwiches, cheese quesadillas, or a crusty bread with butter!
Variations and substitutions for garlic tomato soup
For a thinner soup: blender longer with an immersion blender or use a high-powered blender. Alternatively, if you prefer a more textured soup you can blend the soup less or even leave the soup unblended.
Collagen: I like to add collagen peptides to soups, stews chili’s, etc. especially soups that are meatless to help boost the protein content. You can omit the collagen if you like.
Bone broth: I like to use homemade bone broth when I can but don’t feel like you have to. You can even use regular chicken broth just be sure to add the salt to taste as regular shelf-stable chicken broth is generally much saltier than shelf-stable or homemade bone broth.
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Garlic Tomato Soup
- 2 14 oz cans diced tomatoes
- 1 8 oz can tomato sauce
- 2 tbsp minced garlic
- 1 medium yellow onion chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp dried basil
- 2 scoops collagen peptides
- 4 cups chicken bone broth
- Chop the yellow onion, heat olive oil in dutch oven.
- Cook onion and minced garlic until the onion is trasnlusent, about 5 minutes.
- Add all the remaining ingredients, heat through.
- Once the soup is heated through, use an immersion blender to blend the soup to the consistency you prefer. Alternatively, you can use a high powered blender instead of an immersion blender.
- Serve and enjoy! I like to serve my soup with grilled cheese sandwiches, cheese quesadillas, or a crusty bread with butter!
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