There is something deeply comforting about a bowl of tomato soup. It is a culinary hug, a warm memory of childhood lunches and rainy afternoons. This particular easy creamy tomato soup recipe is my go-to for those moments when I need a dose of homemade comfort without spending hours in the kitchen. It is simple, delicious, and proves that the best meals often come from the most straightforward ingredients. If you are looking for a different kind of creamy vegetable experience, our The Best Creamy Vegetable Soup is another fantastic option for a cozy night in.
Table of Contents
This easy creamy tomato soup recipe relies on pantry staples to create a rich and velvety soup.
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes, with their juices
- 1 cup vegetable broth or chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon granulated sugar (to balance the acidity of the tomatoes)
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
Smart Substitutions: For a dairy-free version, use full-fat coconut milk instead of heavy cream. You can also use fresh tomatoes when they are in season; you will need about 3 pounds, peeled and chopped.
Simple Soup Timing
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
This recipe comes together about 30% faster than many from-scratch soups, making it a true weeknight hero.
Step-by-Step Instructions for Your Easy Creamy Tomato Soup
Making this soup is a straightforward process that fills your kitchen with an incredible aroma.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Do not let the garlic brown, as it can become bitter.
- Simmer the Tomatoes: Add the entire contents of the canned tomatoes, the broth, dried basil, oregano, and sugar to the pot. Use a wooden spoon to break up the whole tomatoes slightly. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. This allows the flavors to meld beautifully.
- Blend Until Smooth: Carefully puree the hot soup using an immersion blender directly in the pot until completely smooth. If you are using a standard blender, work in batches and never fill the blender more than halfway. Hold the lid on firmly with a kitchen towel to prevent steam from blowing it off.
- Finish with Cream: Stir in the heavy cream and warm the soup through over low heat for another 2-3 minutes. Do not let it boil after adding the cream. Season generously with salt and pepper. Taste and adjust seasoning as needed.
Nutritional Highlights
A serving of this soup is not only comforting but also offers nutritional benefits. Tomatoes are an excellent source of lycopene, an antioxidant, and vitamin C. Using vegetable broth keeps it vegetarian-friendly. A typical one-cup serving contains approximately 180 calories, 3g of protein, 15g of carbohydrates, and 13g of fat.
Equipment You Will Need
You do not need any fancy gadgets for this easy creamy tomato soup recipe. A large soup pot or Dutch oven is essential. The most important tool is a blender—an immersion blender is incredibly convenient for pureeing directly in the pot, but a standard countertop blender works perfectly well, too.
Why You Will Love This Easy Creamy Tomato Soup Recipe
- Ultimate Comfort: It is the definition of homemade comfort food, warm and satisfying.
- Incredibly Simple: With minimal prep and common ingredients, it is accessible for cooks of any level.
- Ready in Under 30 Minutes: From start to finish, you are never far from a hot, delicious meal.
- Endlessly Customizable: It is a perfect base for adding your own favorite herbs or spices.
Healthier Alternatives for Your Soup
This easy creamy tomato soup recipe is wonderfully adaptable. For a lighter version, substitute the heavy cream with half-and-half or whole milk, though the soup will be slightly less rich. To make it vegan, use olive oil instead of butter and swap the cream for canned coconut milk. For an extra nutrient boost, stir in a handful of fresh spinach just before blending.
Perfect Pairings and Serving Suggestions
The classic pairing for tomato soup is, of course, a grilled cheese sandwich. The crispy, buttery bread and melted cheese are a match made in heaven. For a heartier meal, serve it with a side salad or a thick slice of crusty bread for dipping. If you are in the mood for another creamy, comforting soup, our Cheddar Garlic Herb Potato Soup is a crowd-pleaser. For a garnish, a drizzle of cream, a sprinkle of fresh basil, or a few homemade croutons add a lovely finishing touch.
Common Mistakes to Avoid
- Burning the Garlic: Garlic cooks much faster than onions. Add it after the onions have softened to prevent it from burning and turning bitter.
- Skipping the Sugar: A small amount of sugar is not for sweetness but to balance the natural acidity of the tomatoes, resulting in a more rounded flavor.
- Boiling After Adding Cream: Bringing the soup to a boil after the cream has been added can cause it to curdle. Gently warm it through on low heat instead.
Storing and Reheating Your Homemade Soup
This soup stores beautifully. Allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. You can also freeze it for up to 3 months; for best results, freeze it before adding the cream, and stir the cream in when you reheat it. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. If you enjoy soups that are perfect for meal prep, our Sausage Potato Soup is another excellent make-ahead option.
A Final Word on This Comforting Classic
This easy creamy tomato soup recipe is more than just a meal; it is a warm, satisfying experience that is both simple to make and deeply rewarding. I hope it becomes a trusted recipe in your home, providing comfort on busy weeknights and lazy weekends alike. I would love to hear how your soup turns out. Let me know in the comments, and don’t forget to share your creations by tagging @Harmonymeal on Pinterest. If you are exploring other comforting soup recipes, you might also enjoy our Creamy Chicken Gnocchi Soup for another deliciously creamy option.
FAQs about Easy Creamy Tomato Soup Recipe
How do you make tomato soup creamy?
Achieve creaminess by blending the soup until smooth, then stirring in a dairy product like heavy cream, half-and-half, coconut milk, or a roux-thickened milk. Adding a touch of butter at the end also contributes to a silky texture.
What is the secret to good tomato soup?
The secret lies in using high-quality tomatoes (canned San Marzano are excellent), building flavor with aromatics like onion and garlic, a hint of sweetness (sugar or carrots) to balance acidity, and a rich, creamy finish. Don’t forget a touch of fresh herbs.
Why is my homemade tomato soup bland?
Blandness often comes from insufficient seasoning (salt, pepper), lack of depth from aromatics, not roasting or sautéing tomatoes enough to concentrate flavor, or omitting an acid-balancing element like sugar or balsamic vinegar. Ensure a good quality broth is used.
How do you make tomato soup taste better?
Enhance flavor by sautéing onions and garlic deeply, adding a pinch of sugar or balsamic vinegar to balance acidity, using fresh herbs like basil or thyme, a good quality broth, and a splash of Worcestershire sauce or a bouillon cube for umami depth.
What can I add to tomato soup for flavor?
Boost flavor with sautéed garlic and onion, fresh basil or oregano, a pinch of sugar or balsamic vinegar, a dash of red pepper flakes for heat, a bay leaf during simmering, or a tablespoon of tomato paste for concentrated tomato essence.
How do you thicken tomato soup?
Thicken tomato soup by simmering longer to reduce it, adding a cornstarch slurry (cornstarch mixed with cold water), incorporating a roux (butter and flour cooked together), or simply blending in some cooked rice or potatoes for a natural, creamy body.
Easy Creamy Tomato Soup Recipe
There is something deeply comforting about a bowl of tomato soup. It is a culinary hug, a warm memory of childhood lunches and rainy afternoons. This particular easy creamy tomato soup recipe is my go to for those moments when I need a dose of homemade comfort without spending hours in the kitchen. It is simple, delicious, and proves that the best meals often come from the most straightforward ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 (28 ounce) cans whole peeled tomatoes, with their juices
- 1 cup vegetable broth or chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon granulated sugar (to balance the acidity of the tomatoes)
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Do not let the garlic brown, as it can become bitter.
- Simmer the Tomatoes: Add the entire contents of the canned tomatoes, the broth, dried basil, oregano, and sugar to the pot. Use a wooden spoon to break up the whole tomatoes slightly. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 20 minutes. This allows the flavors to meld beautifully.
- Blend Until Smooth: Carefully puree the hot soup using an immersion blender directly in the pot until completely smooth. If you are using a standard blender, work in batches and never fill the blender more than halfway. Hold the lid on firmly with a kitchen towel to prevent steam from blowing it off.
- Finish with Cream: Stir in the heavy cream and warm the soup through over low heat for another 2 3 minutes. Do not let it boil after adding the cream. Season generously with salt and pepper. Taste and adjust seasoning as needed.
Notes
Smart Substitutions: For a dairy free version, use full fat coconut milk instead of heavy cream. You can also use fresh tomatoes when they are in season; you will need about 3 pounds, peeled and chopped. Healthier Alternatives: For a lighter version, substitute the heavy cream with half and half or whole milk. To make it vegan, use olive oil instead of butter and swap the cream for canned coconut milk. For an extra nutrient boost, stir in a handful of fresh spinach just before blending. Storing and Reheating: This soup stores beautifully. Allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. You can also freeze it for up to 3 months; for best results, freeze it before adding the cream, and stir the cream in when you reheat it.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
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