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How to cook tomato soup using canned tomatoes. Dice onion. Heat butter in a large pan over a medium heat. Once the pan is hot and the butter melted, add the onion and fry until translucent (2-3 minutes). Add the canned tomatoes (with juice), tomato paste, water and optional sugar.

1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil.

Add tomatoes. Next, pour in 2 undrained 28 oz. cans of tomatoes, 1 small can of tomato paste, and stir. Step 4. Add stock and seasonings. Stir in 3-4 cups of chicken stock.

If desired, press the tomato puree through a fine-mesh sieve to remove any seeds and skins. Pour the smooth tomato puree back into the large soup pot. (Using a very wide-bottomed pot will give you more surface area as you reduce tomatoes, making the process take less time.) Add the tomato paste, sugar, herbs, and spices.