Print

Easy Creamy Tomato Soup Recipe

Creamy tomato soup with basil pesto and crusty bread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://harmonymeal.com/easy-creamy-tomato-soup-recipe/