Tomato Soup from Pasta Sauce

There’s something undeniably comforting about a warm bowl of tomato soup, especially when paired with a tasty grilled cheese sandwich. But what if I told you that you could enjoy a heavenly bowl of “homemade” tomato soup in less than ten minutes? 

I first made tomato soup from pasta sauce because I ran out of boxed tomato soup. I had a jar of pasta sauce, a little butter, fresh basil and some heavy cream, and about ten minutes later, dinner was saved. It tastes like a real tomato basil soup, just creamier.

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Why You Should Make It

• It’s faster than takeout. One pan, and most of the cooking time is just waiting for the sauce to heat up.
• You probably have everything. A jar of pasta sauce, butter and cream. Fresh basil is the only thing you might need to grab.
• It tastes homemade. Cooking the basil in butter first and finishing with cream takes the jarred-sauce edge right off.
• It goes with everything. Grilled cheese, of course, but also sandwiches and salads. My favorite pairings are below.
• It’s easy to make your own. Swap the cream, add some protein or vegetables, or change up the toppings.

Ingredients Needed

• Pasta Sauce: the base of the soup. My favorite is Rao’s Marinara or Tomato Basil. More on picking a sauce below.
• Heavy Cream: makes the soup smooth, creamy and a little richer. No cream? See the swaps below.
• Fresh Basil: adds the fresh, bright flavor jarred sauce is missing. Save a few leaves for the top.
• Butter: Not only does a small amount of butter add additional fat that helps with the acidity of the tomatoes, but cooking the basil in the butter before adding the tomato sauce really enhances its flavor.
• Water: thins the sauce into a soup. Chicken or vegetable broth works too and adds more flavor.

Full amounts are in the recipe card below.

Which Pasta Sauce Makes the Best Tomato Soup?

Any jar labeled pasta sauce, spaghetti sauce or marinara works here. I use marinara and pasta sauce interchangeably. Here’s what to look for.

• Pick a sauce you love on its own. If it’s sweet, the soup will be sweet. If it’s tangy, the soup will be tangy.
• Marinara vs. pasta sauce: marinara is usually a simpler tomato sauce, while jars labeled pasta or spaghetti sauce can have more herbs, sugar or vegetables. Either one works.
• Tomato basil sauce is a great choice. You can still add the fresh basil, or skip it. It works either way.
• Skip sauces with meat or cheese for a classic tomato soup.
• Jar size: I use a standard 24-ounce jar. A few ounces more or less is fine.

How To Make Creamy Tomato Soup from Pasta Sauce

Cook Basil

Heat a medium saucepan over medium heat. Sauté chopped fresh basil in butter until fragrant, about one minute.

Heat Diluted Sauce

Add the entire jar of pasta sauce and the water. Increase heat to medium-high and cook until heated through, about 5-7 minutes.

Stir in Cream

Remove the pan from the heat and stir in the heavy cream. To serve, top with fresh basil and freshly ground pepper, if desired.

PRO TIP: Pour the 2 cups of water into the empty sauce jar, put the lid back on and give it a shake. It rinses every last bit of sauce out of the jar and into your soup.

Common Tomato Soup Problems (and Easy Fixes)

Most of these are a quick fix at the end.

• Too acidic: some pasta sauces are tangier than others, and if tomato sauce usually bothers you, this soup might too. The cream is what balances it out, so stir in a little more, or add a pinch of sugar.
• Too thin: let it simmer a few more minutes before you add the cream, or use a little less water next time.
• Too thick: stir in a splash more water or broth.
• Bland: add more fresh basil, some freshly ground pepper, or a handful of grated parmesan on top.
• Too chunky: if your sauce has chunks of tomato or vegetables, blend the soup with an immersion blender before you stir in the cream.

Heavy Cream Substitutes (Including Dairy-Free)

This is the question I get asked most. You have options, but anything thinner than cream makes a thinner, less creamy soup.

• Milk or half-and-half: both work. Half-and-half has less fat than heavy cream, if that’s what you’re after. Stir it in off the heat and don’t let the soup boil afterward, or it can curdle.
• Greek yogurt: two readers tried it in place of the cream and loved it. Stir it in off the heat, a spoonful at a time, so it doesn’t curdle.
• Dairy-free: use full-fat canned coconut milk or coconut cream, or an unsweetened plant milk like oat or almond. One reader blends soaked raw cashews with water until it’s as thick as cream. Swap the butter for olive oil, and check that your pasta sauce has no cheese in it.
• Skip it: leave the cream out and you have a simple tomato basil soup. One reader makes it that way often.

Ingredient Additions and Substitutions

Once you’ve made it the basic way, here’s how to change it up.

Substitution Ideas

• Spice it Up: add a pinch of red pepper flakes with the basil, or use a spicy marinara. For a smoky twist, consider using smoked paprika or chipotle powder.
• Fresh Herbs: If you can’t find fresh basil, try using dried basil or other fresh herbs like oregano, thyme, or parsley. Adjust the quantity to your taste.

Ingredient Add-ons

• Make it Heartier: stir in cooked, shredded chicken or turkey, browned ground beef or Italian sausage, or my basil meatballs. Small pasta like ditalini works too. Cook it separately and add it to each bowl, so it doesn’t soak up all the soup.
• More Vegetables: sauté diced carrots, bell peppers or onion in the butter for a few minutes before adding the pasta sauce, or stir in a handful of spinach at the end. One reader added tiny chopped carrots during the simmer for color.
• Fresh Tomatoes: If you prefer a fresher tomato flavor, you can substitute some of the pasta sauce with diced fresh tomatoes. Simmer them with the other ingredients until they soften and blend well. Additional salt may be needed if fresh tomatoes are added.
• Toppings: Freshly grated parmesan cheese, black pepper, a dollop of sour cream, or an extra swirl of heavy cream all complement the soup well.

Don’t Forget the Grilled Cheese!

Few things pair as perfectly with tomato soup as a grilled cheese sandwich. The crunchy, buttery bread and melty cheese were made for dunking. 

Want something heartier? A loaded grilled Italian sandwich is great with it too. Or keep it light with a big green salad and my lemon vinaigrette salad dressing.

How to Store and Reheat Tomato Soup

• Refrigerator: let it cool, then keep it in an airtight container in the fridge and eat it within 3 to 4 days.
• Reheat: warm it gently on the stove over medium-low heat, stirring often, or in the microwave in short bursts. Don’t let it boil, or the cream can separate.
• Freezer: I haven’t frozen this one. Soups made with cream can separate after thawing, so if you want to freeze it, freeze the soup before you add the cream, then stir the cream in when you reheat it. It keeps its best quality for about 2 to 3 months.

★★★★★

“This seemed too easy to be good, but it really was!”

Sherri, reader review

Can you make tomato soup out of tomato sauce?

Yes, but plain canned tomato sauce isn’t seasoned like pasta sauce. Add a little garlic, onion powder, dried basil, salt and pepper, plus a pinch of sugar if it tastes sharp. Pasta sauce already has all of that, which is why this recipe is so quick.

Do I need to add salt?

Usually not. Pasta sauce is already seasoned, and broth adds more salt if you use it, so taste the soup after you stir in the cream and add salt only if it needs it.

Can I double this recipe?

Yes. Use two jars of sauce, 4 cups of water and 1 cup of heavy cream in a larger pot. It will take a few extra minutes to heat through.

Can I add garlic?

Yes. Sauté a minced clove or two in the butter with the basil for about 30 seconds, just until fragrant, then add the sauce.

More Easy Soup Recipes

Here are a few more soups to try next.

Slow Cooker Lasagna Soup

Italian Wedding Soup

Butternut Squash Soup

Roasted Cauliflower Soup